Vegan Quesadillas. Freshens Your Smile, Whitens Your Teeth, And Soothes Your Gums. These vegan quesadillas with black beans are perfect for lunch, dinner, side dish or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, nut-free, and super easy to make.
These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
Consequently, the vegan quesadillas that I have for you today are of the avocado variety.
Instead of making an extra component of cashew mozzarella or the like to hold the tortilla together, mashed up seasoned avocado and refried beans do that job for us today.
You can have Vegan Quesadillas using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Vegan Quesadillas
- Prepare 1/2 TBSP of Olive Oil,.
- Prepare 190 g of Sweet Potatoes Grated,.
- You need 2/3 TSP of Smoked Paprika,.
- Prepare 120 g of Black Beans,.
- It's Pinch of Chili Powder,.
- You need Pinch of Cumin Powder,.
- Prepare 20 g of Kale Julienned,.
- Prepare Pinch of Black Pepper,.
- You need 60 g of Corn Kennels,.
- It's 4 of Corn Tortillas,.
- You need 1 TBSP of Chipotle In Adobo Sauce,.
- You need Pinch of Sea Salt,.
- It's 1 Handful of Parsley Coarsely Chopped,.
- It's of Vegan Cheese Sauce.
These vegan quesadillas are just the yummiest little packages ever! And as small and cute as they are, they are also amazingly filling! This is likely due to the the black bean and corn mix that we used, and, topped with guacamole and vegan cheese they are totally divine. I mean, I can't even put into words how delicious this vegan quesadillas recipe is.
Vegan Quesadillas instructions
- Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce..
- In a skillet over medium heat, drizzle olive oil. Once the oil is heated up, add in sweet potatoes. Add in paprika, chili and cumin..
- Saute until well combined and aromatic. Add in kale. Saute until well combined and slightly wilted..
- Add in black beans, corn and chipotle. Saute until well combined. Taste and adjust for seasonings with salt + pepper. Continue sauteing until the mixture is almost drying out..
- Remove from heat and set aside. In a griddle over medium heat, grill all the tortillas until almost charred on both sides. Turn the heat down to low..
- Place a tortilla, grill-marked side down, onto the griddle. Scoop half of the sweet potatoes mixture onto the tortilla. Garnish with parsley..
- Spoon some of the vegan cheese sauce over the top. Place another tortilla over the top, grilled-marked side up. Press gently with an offset spatula to adhere..
- Remove from heat. Repeat the steps for the remaining quesadillas. Transfer onto a serving plate. Slice and serve immediately..
By the way, you gotta make that cheese if you haven't. Think vegan cheesy bean dip texture, but spread on a quesadilla it turns to creamy cheese like taste. The filling is very similar to the one I made for the tofu in my vegan breakfast burrito recipe but with the addition of chickpeas for added protein. I was dying for vegan quesadillas the other day and made them with chicken-style tofu and some store-bought vegan cheese. If you prefer a healthier version, add some hummus or any plant based spread you like instead of the cheese.
