Easy Vegan Quesadilla Recipe
Easy Vegan Quesadilla Recipe
- 8 flour or corn tortillas (check vegan certification)
- 1½ cups shredded vegan cheese (such as Daiya or Violife)
- 1 large sweet potato, diced and roasted
- 1 red bell pepper, diced
- 1 cup cooked black beans, drained and rinsed
- ½ cup chopped scallions
- 1 serrano pepper, sliced (optional for heat)
- 2 tablespoons olive oil or avocado oil
- For serving: guacamole, salsa, lime wedges, cilantro
- Roast diced sweet potato in oven at 425°F (220°C) for about 20 minutes until tender.
- In a skillet, sauté diced red bell pepper, scallions, and serrano (if using) in 1 tablespoon oil until soft, about 5 minutes. Add black beans and cooked sweet potato; stir to combine and warm through.
- Heat a clean skillet or griddle over medium heat.
- Place one tortilla on skillet, sprinkle half with vegan cheese, then add a layer of the vegetable and bean mixture. Top with more cheese, then fold the tortilla over.
- Cook 2-3 minutes per side or until tortilla is golden and cheese melted. Add oil as needed to crisp.
- Repeat with remaining tortillas and filling.
- Slice into wedges and serve warm with guacamole, salsa, lime, and cilantro.