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Vegan Quesadilla

Vegan Quesadilla

The ultimate comfort food, the Vegan Quesadilla is filled with fresh vegetables and melted vegan cheese. This easy weeknight dinner is quick to make and incredibly satisfying. You won't believe how delicious and versatile it is, making it the perfect choice for any occasion!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Poblano Peppers Roasted and peeled.
  • 8 pieces Flour Tortillas Large tortillas recommended.
  • 1.5 cups Shredded Vegan Cheese Daiya or similar.
  • 1 piece Sweet Potato Diced and roasted.
  • 1 piece Red Bell Pepper Stemmed and diced.
  • 0.5 cups Cooked Black Beans Drained and rinsed.
  • 0.25 cups Chopped Scallions Freshly chopped.
  • 1 piece Serrano Pepper Thinly sliced, optional.
  • 1 cup Guacamole For serving.
  • 1 cup Salsa or Pico de Gallo For serving.
  • 1 cup Lime Wedges For serving.
  • 1 cup Sliced Serrano Peppers For garnish.
  • 0.5 bunch Cilantro Chopped for garnish.

Equipment

  • Baking Sheet
  • Skillet
  • Peeler
  • Chef's Knife
  • Cutting Board

Method
 

  1. Roast the poblano peppers. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds, and slice it into strips.
  2. Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven for a crispy texture.
  • Freezing: These quesadillas freeze well. Wrap them in foil and store in a freezer-safe bag for up to three months. Reheat from frozen in an oven or skillet.
  • Pairing: Serve with a refreshing side salad or some Mexican rice to complement the flavors of the quesadilla.
  • Spice it up: If you like extra heat, consider adding jalapeños or using a spicier salsa.
  • Cheese alternatives: Try different brands of vegan cheese to find your favorite, or use a cashew cream for a dairy-free alternative.