Vegan quesadillas are the ultimate comfort food that’s highly customizable, pantry-friendly, and filling! This recipe in particular uses no meat substitute, instead using beans & corn for protein, mushrooms for that umami hit, and of course plenty of vegan cheese – it’s a quesadilla recipe, after all!
Servings: 4 servings
Ingredients
- Fillings
- 2 tbsp olive oil
- 250 g | 9 ounces mushrooms - minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp oregano
- 1 cup red beans - rinsed and drained (170 g | ounces)
- ½ cup sweet corn - rinsed and drained (145 g |
- 3 tbsp fresh cilantro - chopped
- Sea salt and black pepper to taste
- Quesadillas
- 4 flour tortillas - 7,5 inch
- 1 cup vegan cheese
Instructions
Fillings:
- Heat a large non-stick skillet with oil on medium heat. Sauté mushrooms then add spices and oregano. Stir to combine. Turn heat to low and cook for about 3 minutes. Stir occasionally.
- Add beans, sweet corn and cilantro. Combine and cook for some seconds until heated through. Season to taste. Divide in 8 portions.
Quesadillas:
- Heat a clean non-stick pan on medium heat.
- Fill half of the tortilla evenly with fillings. Leave a bit of space on the edge. About ½ inch. Cover filling with cheese, fold and press.
- Cook for about 2 minutes in the skillet then flip and cook on the other side.
- Repeat until no tortillas are left.
- Transfer on a cutting board and use a sharp knife to cut quesadillas in half.
- Serve immediately with a dip of your choice.
Notes
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