Quick Easy Vegan Quesadillas Food

EASY VEGAN QUESADILLAS RECIPE

Steps:

• Blitz the cannellini beans, lemon juice, garlic, and salt in a high powered blender or food processor until as smooth as possible.
• Process again on a high speed while drizzling the olive oil in and process an additional 1-2 minutes after the oil has been added until the sauce is very smooth.
• Fold one tortilla, open up, and spread roughly two tablespoons of the sauce on half the tortilla leaving a 1/4 inch border.
• Pan fry or cook the tortillas on a griddle on medium-high heat for roughly one minute on each side until golden and crispy. You can brush the tortillas or the pan with oil if you like but it's not necessary. Alternatively, the quesadillas can be grilled for 1-2 minutes on each side on medium-high.
• Serve hot with a variety of toppings (vegan sour cream, salsa, guacamole, etc.)

QUICK & EASY VEGAN QUESADILLAS

Steps:

• First, whip up a batch of the Easy Vegan Queso. (Don't worry, the blender does all the work for this one.
• Next, dice the pepper and onion. And chop the kale into small bite-sized pieces.
• Grab a non-stick pan and pre-heat it over medium-high heat for a couple of minutes.
• While the pan is pre-heating, grab yourself a small glass of water for the saute.
• Next, add the diced peppers and onions to the pan. Allow the onions to sweat for 3-4 minutes. Add some water 1 tbsp at a time if things begin to stick to the pan.
• Then, add the minced garlic, spices and 2 tbsp of water to the pan. Continue to saute for 4-5 minutes, until the onions and peppers are almost as soft as you'd like them.
• Add the chopped kale to the pan and stir it into the mixture. Leave the pan on the heat for 2-3 minutes while the kale wilts and softens.
• Remove the pan from the heat and begin pre-heating a clean pan over medium heat to toast the quesadillas.
• Place your whole wheat wrap flat on a cutting board and spread with a generous layer of the queso sauce.
• Then, add 1/4 of the mixture from the pan over one half of the queso spread.
• Fold the other half over the toppings and place in the warm pan.
• Continue with the other 3 wraps.
• Toast the quesadillas in the pan for 3-5 minutes per side, just long enough for them to toast up and gently brown.
• Transfer toasted quesadillas to a cutting board and allow to cool for a few minutes before cutting them into halves or thirds.
• Serve with salsa, guacamole or leftover queso sauce for dipping.

QUICK VEGAN QUESADILLAS

Steps:

• Drain the beans and place in a food processor or blender with the next five ingredients.
• Process until very smooth, 1 to 2 minutes.
• Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
• Sprinkle with chopped onions and salsa.
• Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
• Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
• Repeat with the remaining tortillas.