Vegan Quesadillas
Ingredients:
- 8 small flour tortillas
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 172 g (1 cup) cooked black beans
- 75 g (1/2 cup) sauteed bell peppers and onions
- 1/4 cup chopped cilantro
- 30 ml (2 tbsp) neutral oil
- Salsa, guacamole, and vegan sour cream, for serving
Features:
Soy-Free
20 minutes or less
Refined Sugar-Free
Nut-Free
Nutrition:
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Keep the heat at medium, not high, and press down gently as it cooks — this gives the cheese time to fully melt before the tortilla scorches.
Instructions:
- Build the First Side: Lay 4 tortillas flat and evenly sprinkle vegan cheese over each.
- Add the Filling: Top with black beans, sauteed peppers and onions, and cilantro.
- Close: Sprinkle a bit more cheese over the filling, then top each with a second tortilla.
- Heat the Pan: Heat a small amount of oil in a large skillet over medium heat.
- Cook: Cook each quesadilla for 2-3 minutes per side, pressing down gently, until golden and the cheese is melted.
- Rest & Slice: Remove and let rest for 1 minute before slicing into wedges.
- Serve: Serve with salsa, guacamole, and vegan sour cream.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The cooked black beans adds protein and a creamy texture that bulks up the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The flour tortillas provides structure and body to the finished dish. The chopped cilantro adds a fresh, citrusy herbal brightness.
Vegan Quesadillas
Ingredients:
- 8 small flour tortillas
- 169.5 g (1 1/2 cups) vegan cheddar-style shreds
- 172 g (1 cup) cooked black beans
- 75 g (1/2 cup) sauteed bell peppers and onions
- 1/4 cup chopped cilantro
- 30 ml (2 tbsp) neutral oil
- Salsa, guacamole, and vegan sour cream, for serving
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The cooked black beans adds protein and a creamy texture that bulks up the dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The flour tortillas provides structure and body to the finished dish. The chopped cilantro adds a fresh, citrusy herbal brightness.
Prep:
Keep the heat at medium, not high, and press down gently as it cooks — this gives the cheese time to fully melt before the tortilla scorches.
Instructions:
- Build the First Side: Lay 4 tortillas flat and evenly sprinkle vegan cheese over each.
- Add the Filling: Top with black beans, sauteed peppers and onions, and cilantro.
- Close: Sprinkle a bit more cheese over the filling, then top each with a second tortilla.
- Heat the Pan: Heat a small amount of oil in a large skillet over medium heat.
- Cook: Cook each quesadilla for 2-3 minutes per side, pressing down gently, until golden and the cheese is melted.
- Rest & Slice: Remove and let rest for 1 minute before slicing into wedges.
- Serve: Serve with salsa, guacamole, and vegan sour cream.
