Name: Quick & Easy Vegan Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: WFPB
Ingredients: 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp salt (optional, to taste); 1/4 tsp black pepper; 1 Batch Easy Vegan Queso; 4 large (10 inch) whole wheat tortillas (GF if needed); 1 lg red bell pepper; 1 lg red or yellow onion; 2 cups of chopped kale; 1-2 cloves garlic, minced

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If you’re anything like me, you’re always in the market for a quick and easy recipe that can fill your hungry belly and tantalize your taste buds fast. These easy vegan quesadillas do not disappoint. A healthy version of a tasty classic that does not compromise on flavour. What are you waiting for? Let’s make some vegan quesadillas!

Inspiration

My family loves any sort of Tex-Mex food. It’s a good thing too because most of it is very easily veganized. This type of cuisine already uses a lot of rice, beans, vegetables and other plant-based foods. We also love the flavourful herbs and spices that are typically used. Basically speaking, if I’m serving anything remotely Tex-Mex, I know it’s about to make some tummies and taste buds happy.

So, the inspiration for this one came from looking for a recipe that was quick to prepare and would be easily accepted by the family. We hit the mark with this one in a big way. Even the extras I made for taste-test purposes disappeared in a hurry.

Ingredients

I always aim to design recipes with simple ingredients that you may already have at home. If not, they should be easily found in any local market. As usual, this recipe is completely vegan, oil-free and whole food plant-based.

To make these delicious vegan quesadillas you will need:

1 batch of Easy Vegan Queso

Whole grain wraps (oil-free if you can find them, gluten-free if needed)

Sweet bell pepper

Red or yellow onion

Kale (or greens of your choice)

Minced garlic

Chili powder

Smoked Paprika (regular works well too)

Garlic powder

Cumin

Oregano (dried)

Black pepper

Salt (optional)

How to Make Vegan Quesadillas

First, you’ll want to whip up a batch of my easy vegan queso. Grab the recipe right here. Don’t worry, you basically stick a few ingredients in your blender and it does the rest. Easy peasy.

Then, dice the pepper and onion, and chop the kale into small bite-sized pieces. Nobody want’s a long piece of piping hot kale on their chin because it was left too big. Ouch!

Next, warm a non-stick pan over medium-high heat, and grab a small glass of water to set on the counter.

For the oil-free sauté, add the onions and diced peppers to the pan. Allow the onions to sweat for a few moments, moving the ingredients around the pan. If anything begins to stick, just add a tablespoon or two of water as needed.

Then add the garlic, spices and a splash of water to the pan and continue to sauté.

When the onions and peppers are almost as soft as you’d like them, add the greens and stir them into the mixture. Leave the pan on the heat for just another minute or two to allow the greens to soften and heat through.

Then, remove the pan from the heat. Put a clean pan on the burner over medium heat while you assemble these awesome quesadillas.

Assembling the Quesadillas

The way I see it, there are two different ways to assemble these mind-blowing vegan quesadillas. Which one you use really depends on the size of your tortillas.

Small tortillas are easy to use. Take two tortillas, and spread a nice layer of the queso dip on each one. Then, add your sautéed vegetables to the first tortilla. Spread it around in an even layer and then place the second tortilla (queso side down), over the first to make a little tortilla sandwich. Then, into the pan, it goes.

The larger tortillas can be a little tougher to make that way. Seriously, I massacred a couple in the pan while testing this recipe. But, with mistakes come wisdom. I’ve learned to approach the large tortillas in a different way. Instead of making a little round sandwich, I spread the queso over the whole tortilla, cover half of it with the vegetable filling, and then fold the other half over. This makes it a lot easier if you’re working with the big tortillas.

Either way, you’re going to want to cook your quesadilla over medium heat for 4-6 minutes per side. Just until the tortilla starts to toast up and gently brown.

Transfer the cooked quesadillas to a cutting board and allow them to cool for a couple of minutes before slicing. Then serve them up with some salsa, guacamole, or any remaining queso for dipping. Throw together a quick salad or some veggies and hummus to serve on the side and you’ve got yourself a nice and easy dinner.

The next time you’re looking for a quick dinner, an easy lunch or a delicious game-day appetizer, whip up a batch of these quick & easy vegan quesadillas.

Quick & Easy Vegan Quesadillas

Yield: 4 Quesadillas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

If you're looking for a fast and flavourful dish, you've found it. These vegan quesadillas come together in no time and will disappear just as quickly.

Ingredients

1 Batch Easy Vegan Queso
4 large (10 inch) whole wheat tortillas (GF if needed)
1 lg red bell pepper
1 lg red or yellow onion
2 cups of chopped kale
1-2 cloves garlic, minced

Spices

1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt (optional, to taste)
1/4 tsp black pepper

Instructions

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.