Vegan Quesadillas Food

VEGAN QUESADILLAS RECIPE

Steps:

• To a high speed blender or food processor, add enchilada sauce, cashews, nutritional yeast, salsa, drained chickpeas, lime juice, salt, cumin, and chili powder
• Pulse/blend until smooth
• Add bell pepper, onion, garlic, and olive oil to a skillet and saute over medium high heat for 10 - 15 minutes, until mushrooms cook down
• Heat a large skillet over medium to medium high heat and oil to coat
• Assemble quesadillas by spreading the filling mixture in an even layer onto one half of the tortilla
• Add vegetables on top, and fold tortilla over in half
• Repeat steps for remaining 7 tortillas
• Cook 1 - 2 quesadillas at a time depending on the size of your skillet
• Cook for 2 - 4 minutes per side, until crispy
• Oil pan again before adding new quesadillas each time
• Serve with optional salsa and avocado

VEGAN QUESADILLAS

Steps:

• * Preheat griddle or skillet to 375F, or choose the med. heat setting on your stove.
• * Preheat oven to 160°F.
• in a two-quart saucepan, saute the onions and peppers in the oil until tender.
• Lay one tortilla flat on the preheated griddle. Place 1/4 of the onions, peppers, cheese, and green chilies on the tortilla. Grill until cheese starts to melt.
• Fold in half and grill on each side for 1 minute
• Place in 160F oven to keep warm while making the remaining quesadillas.
• cut each into 4 wedges and serve.

VEGAN BLACK BEAN QUESADILLAS

Steps:

• Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
• Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
• Heat olive oil in a skillet over medium-high heat.
• Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
• Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
• Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

VEGAN BLACK BEAN QUESADILLAS

Steps:

• To prepare the beans, rinse them off and pour them into a large bowl or tupperware container. Cover with at least 3 inches of water and let soak for 1-3 days. If they smell or get a foam on top of the water, that's ok, it's gases escaping from the beans. After the soaking is done, drain the beans and rinse them off. Pour into a pot, cover with water, and simmer for 1 hour or until the beans are soft when you bite into them.
• After the beans are done cooking, pour into a colander to drain. Heat the oil in a large, deep pan over medium heat. Add the garlic and onions and saute until the onions are softened.
• Next, add the peppers, beans, tomatoes, cumin, chili powder and salt. Stir well and cook for 5 minutes or until the vegetbles are softened.
• Finally, add the corn and cilantro, stir well to combine and cook for another few minutes.
• Preheat the oven to 425°F.
• Lay 2-3 tortillas on a cookie sheet lined with foil. Spoon the bean mixture onto half of each tortilla, top with the grated soy cheese, and fold the other half of the tortilla over. Either spray the top of the quesadilla with cooking spray, or dip your finger in vegetable oil and smear over the top.
• Do this with each tortilla and bake in the oven for 5-15 minutes, until the cheese is melted and the top of the quesadilla is golden brown. Remove from the oven and let it rest for 5 minutes before cutting into thirds. Serve with vegan sour cream and a side of Spanish rice.