Vegan Quesadilla
Written By Morgan Hawthorne
A lot of you may have recently jumped on the Vegan train after watching the new Netflix docu "What the Health". Some of you may just be looking for delicious meat-free alternatives to add to you diet here and there. Whatever the reason- this recipe is packed full of flavor, simple to put together and will definitely not have you missing the chicken, beef or shrimp.
Ingredients
4- 6” corn tortillas
1/3 carton Baby bella mushrooms
¼ each yellow or red bell pepper
¼ green bell pepper
3 slices Daiya Vegan cheddar cheese
1 Tbsp Vegan butter spread
1 1/2 teaspoons sea salt
Fresh ground pepper to taste
4 dashes of Cholula hot sauce
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/2- 1 teaspoon Chipotle chile powder
Toppings:
1x My Bomb Guacamole Recipe (you can half the recipe)
Your favorite salsa
Vegan sour cream
Directions
1. Chop the peppers and onions into small dice.
2. Give a rough chop to the mushroom, but do not dice them as small as the onions
3. Melt the tablespoon of butter in the hot skillet. Add the peppers, onions and mushrooms.
4. Season them with all the dry seasonings and stir to combine.
5. Allow the veggies to soften but not get mushy. 3-4 minutes. Then set aside in a bowl and cover to keep warm.
6. Butter and lightly toast both sides of two tortillas in the skillet on medium heat. Then set aside.
7. Butter both sides of remaining two tortillas. Lightly toast one side, then flip and add 1 ½ slices of cheese to each tortilla in an even layer. Allow the cheese to melt on a low flame so the tortillas don’t burn. (You may need to cover the quesadillas with a pot lid to allow the cheese to melt faster.)
8. Add the warm veggies on top of the cheese. About 2 tablespoons of veggies per tortilla. Don't overload or the veggies will all fall out when you take a bite!
9. Place the remaining two toasted tortillas over each of the quesadillas and press down with a spatula to seal.
10. Remove from the skillet. Cut each quesadilla into 4 pieces and serve with the guacamole, salsa and sour cream.
