- Food: Vegan Quesadilla
- Writer: Lizzie Green
- Content-Type: Food Blog
This recipe for a vegan quesadilla is tasty, vibrant, and entertaining. It is a simple dinner or snack for game day and is loaded with vegetables like sweet potatoes and peppers.
You can tell a vegan quesadilla is good when Jack is wolfing it down. Even though he is the biggest cheese fan I know, he would cheerfully devour two (or three, depending) of these vegan quesadillas and still want more.
Although this vegan quesadilla recipe calls for vegan cheese, the fresh veggie filling is what makes it so fantastic. Diced bell peppers offer a wonderful crunch, while hot poblanos complement sweet potatoes that have been roasted and caramelized.
It is really tasty and entertaining when served with all the fixings. Try it as a quick and simple meal or a nutritious game-day snack!
Ingredients for a vegan quesadilla recipe
Making these vegan quesadillas is quite simple. What you’ll need is as follows:
- Flour tortillas – I enjoy making tacos and enchiladas with corn tortillas, but I always use flour tortillas to make quesadillas. They can be folded in half without breaking since they are more flexible than maize tortillas.
- Use your preferred shredded vegan cheese from the grocery! I like Daiya products.
- The vegan quesadilla filling is spiced up with charred poblano peppers. I particularly adore how their silky texture contrasts with the raw, crisp vegetables and oozy cheese.
- Roasted sweet potatoes: Their sweetness counters the spiciness of the poblanos.
- For crunch, use red bell peppers!
- Black beans give these quesadillas a lovely, meaty texture and are a great source of plant-based protein.
- Scallions — Their mild onion taste gives this vegan quesadilla recipe a great freshness.
- Serrano peppers: To add more heat to your quesadilla if you enjoy spicy food as I do, add some thinly sliced raw serranos. If not, omit them!
Recipe Advice for Vegan Quesadillas
- Finely dice the fillings. You can see that the filling materials have been finely diced in the image above. Observe those adorable little sweet potatoes! I purposefully cut them to that size. One benefit is that it enables them to initially fit within the tortilla. The parts will simply fall out if they are too big! You may also receive a little bit of everything in each bite thanks to the little chunks. Yum!
- They don’t fit as well as you anticipate. It will be tempting to stuff your vegan quesadilla to the brim with fillings. But to what you might think, each tortilla carries less. If you stuff the quesadilla too tightly, either you won’t be able to fold it in half or a lot of the contents will fall out. A tasty (and filling!) vegan quesadilla can be made with a small amount of each component.
- Personalize them! Have fun customizing this vegan quesadilla recipe to suit your tastes. Use mashed baked sweet potato flesh or a layer of refried beans in its place if you don’t have any vegan cheese on hand. Replace the poblano or sweet potato with butternut squash or roasted red peppers, respectively. Include some chopped fresh spinach or corn salsa. Nothing can truly go wrong!
Serving Ideas for Vegan Quesadillas
Take a bite of your vegan quesadilla while the cheese is still melted and fresh from the skillet. I enjoy adding fresh cilantro, guacamole, and a squeeze of lime juice to mine, but any garnish would be delicious. Try my homemade salsa, salsa de tomatillos, pickled red onions, or pico de gallo!
|Prepare for 25 minutes
15 minutes for cooking
This quick, simple, and tasty vegan quesadilla recipe! Serve it with your preferred garnishes. Salsa, pico de gallo, and guacamole are all excellent.
- 2 poblano peppers
- 8 flour tortillas
- 1½ cups shredded vegan cheese, such as Daiya
- 1 sweet potato, diced and roasted
- 1 red bell pepper, stemmed and diced
- 1/2 cup cooked black beans, drained and rinsed
- ¼ cup chopped scallions
- 1 serrano pepper, thinly sliced, optional
- Salsa or Pico de Gallo
- Lime wedges
- Sliced serrano peppers
Instructions For Vegan Quesadilla
- Poblanos are roasted. The skin of the peppers should be completely blackened after being charred over a gas burner or beneath a broiler. They should be taken off the heat, put in a bowl, and covered with plastic wrap or cloth for ten minutes. Peel and remove the loose skin by opening the cover and using your hands. Remove the seeds, slice them into strips, and then slice off the stem.
- Fill tortillas with black beans, onions, sweet potatoes, poblano pieces, cheese, scallions, and, if used, serrano. Each tortilla should be folded in half and cooked for 2 minutes on each side in a heated skillet. Serve with salsa, lime wedges, serranos, cilantro, and guacamole.