Vegan Quesadillas

These delicious Vegan Quesadillas are quick and easy to make! A tasty combination of kidney beans, red onions, tomato, and bell pepper sautéed in a blend of spices fill the quesadillas. Vegan cheese slices are added on top of the mixture and the tortillas are simply folded in half and cooked until golden and crispy.

5 from 5 votes

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Course: Main Course

Cuisine: Mexican, Plant-Based

Keyword: Quesadillas, Vegan Quesadillas

Prep Time: 10

Cook Time: 15

Servings:

Calories: 371kcal

Ingredients

1 cup Kidney beans drained and rinsed
4 slices vegan cheese
2 tortillas
¼ cup carrots finely chopped
¼ cup onion minced
¼ cup green bell pepper sliced
1 tomato sliced
1 tablespoon olive oil
½ teaspoon cayenne pepper
½ teaspoon coriander powder
½ teaspoon cumin powder
salt to taste
pinch black pepper

Instructions

Heat a non stick pan over medium heat with oil.
Sauté carrots and onions until they begin to soften, about 5 minutes
Stir in cayenne pepper, coriander and cumin and sauté for another minute.
Add kidney beans to the pan and cook until beans are warmed through, about 3 minutes. Salt and pepper to taste
Divide the bean mixture into 2 portions and place on each on half of the side of a tortila.
Add tomato slices, peppers and top with vegan cheese, then fold over.
Transfer stuffed tortillas to a non stick pan. Flip on the other side when crispy and golden brown.
Remove from heat, place on a wooden cutting board and cut in half. Serve immediately.

Nutrition