Vegan black bean quesadillas

 

INGREDIENTS

 
 

-1 1/2 cups roasted veggies (see separate recipe on how to make roasted veggies) 

-1 package of mushrooms 

-1 onion 

-olive oil

-1 can of black beans

-taco seasoning (see how to make homemade recipe)

-queso (see how to make homemade recipe)

-flour and corn Tortillas (Whole Foods sells these)

-vegan butter

These are unbelievable!   The taste is so delicious you will not even miss the cheese.  And if you’re thinking about adding in vegan cheese-don’t!   I tried it and they just don’t need it!!!  I call these an appetizer but honestly they are enough for a meal - promise!!!

Please don’t be intimidated by the steps here.  There are ways to short cut it ( I will mention those!) but the key is to just plan enough time for it.  It’s not hard.  You can do it and it will be so worth it!

 

 METHOD

 

  1. Make your roasted vegetables. After they have cooked, cut into smaller pieces. Set aside.

  2. Rinse and pat dry black beans. Set aside.

  3. Make your sautéed mushrooms and onions using 2 tablespoon of olive oil. Stirring frequently. Set aside.

  4. Make your queso. Set aside.

  5. Make your taco seasoning. Set aside.

  6. In a large mixing bowl combine: roasted veggies, mushrooms and onions, black beans and 1 tablespoon of your taco seasoning. Mix by hand. *Be sure to taste mixture to see if you need/prefer more spice-if so add more!


Assembly of Ingredients

  1. On a plate place a tortilla. Spread 1 tbsp of queso on the tortilla

  2. In a skillet, melt approximately 1/2 tablespoon of vegan butter

  3. Transfer tortilla (queso side up) into skillet and cook on medium heat.

  4. Add in about 3 large tablespoons of vegetable mixture. Cook to allow tortilla to brown up a bit

  5. Flip half the tortilla over to meet the other half making it into a half circle

  6. Once cooked toiling transfer to plate and cut in half

  7. Serve with salsa, hot sauce, guacamole

Enjoy!