This is a really simple recipe for a vegan quesadilla. It’s filling and healthy, and you can easily make some extra to store in the fridge for later.
2 cup chopped bell pepper (whichever colors you prefer)
3 cups chopped onion
1 can vegan refried beans (recommended: Amy’s Organic Refried Beans)
3 cups tomato
1 bunch cilantro, chopped leaves
1 jalapeño chopped finely (optional)
2 cloves minced garlic
1 cup vegan cheese (recommended: Daiya Pepperjack Style Shreds)
1 packet wheat tortillas
1/2 tsp chipotle powder
1/2 tsp garlic salt
1/2 tsp paprika
3 tsp cooking oil of choice
salt to taste
Step 1. Heat 2 tsp cooking oil, and then add one cup of chopped onion, garlic salt, and chipotle powder. Stir regularly to prevent burning. Once the onions start to cook through, becoming translucent, add in the chopped bell peppers and continue to stir. Add paprika and salt as needed. Once peppers soften, turn off stove.
Step 2. In a different pot, heat 1 tsp of cooking oil on stove. Empty can of refried beans and into pot and stir to heat evenly. Add one cup of vegan cheese shreds, and continue to stirring regularly. Once the cheese appears melted, turn off the stove.
Step 3. To make the guacamole, place avocado flesh in a bowl and add juice of one lime. Add one clove of minced garlic, one cup chopped onion, one cup tomato, and one small handful of cilantro. Add salt and jalapeño to your preference, depending on how much salt or spice you like. Mash ingredients until they are mixed well.
Step 4. To make pico de gallo, add 2 cups of chopped tomatoes, one chopped onion, one clove minced garlic, and the juice of one lime to a bowl. Add in a small handful of cilantro. Add salt and jalapeño to your preference, depending on how much salt or spice you like. Mix well.
Step 5. To make the quesadillas, heat a pan on the stove. Spread the beans and cheese mix on one tortilla, and sprinkle the onions and peppers on top. Cover with a second tortilla. Place on pan and let it heat for 2-3 minutes. Check regularly to make sure it’s not burning. Once the bottom surface of quesadilla starts to lightly brown, flip quesadilla over to heat the other side. After 2-3 minutes, remove from stovetop.
Step 6. Cut the quesadilla into four pieces, and serve with guacamole and pico de gallo. Top with fresh cilantro for garnish.