Easiest Way to Prepare Perfect Vegan Quesadillas

Vegan Quesadillas. 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. Vegan quesadillas = a cheesy deliciousness!

Vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Super filling, hearty, cheesy and very easy to make. Consequently, the vegan quesadillas that I have for you today are of the avocado variety. You can cook Vegan Quesadillas using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegan Quesadillas

1. You need 2 of tortillas.
2. Prepare 1/2 of chopped onion.
3. You need 1 clove of garlic, minced.
4. Prepare 1/2 tin of mixed beans, cooked.
5. You need 1/2 tin of mushroom, cooked.
6. Prepare of Spice mix:.
7. Prepare 1 tsp of onion powder.
8. You need 1 tsp of cumin powder.
9. Prepare 1/2 tsp of dried oregano.
10. Prepare 1/4 tsp of smoked paprika.
11. It's 1/2 tsp of chilli paste.
12. It's to taste of Salt & Pepper.
13. It's 1 batch of vegan cheese sauce.

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. I mean, I can't even put into words how delicious this vegan quesadillas recipe is. 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.

Vegan Quesadillas instructions

1. Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms and fry over medium heat for 3-4 minutes. Add the mixed black beans, and spice mix and fry for a further 3-4 minutes..
2. Make a batch of my easy vegan cheese sauce and spread some of it in an even layer on one tortilla. You can use any other vegan cheese of choice..
3. Add a layer of the veggie mixture (about 4 tbsp) and place another tortilla on top..
4. Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty. Cut into 4 pieces and enjoy hot!.

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. Besides, you can bake the tofu or sautée it with some water instead of oil. Heat up some olive oil in a large wok.