Vegan Quesadilla
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Vegan Quesadilla
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This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast.
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Ingredients
- 3 tortillas
- ½ cup potato peeled and diced in small cubes
- ½ cup red bell pepper cored, seeded and diced
- ⅓ cup tomato diced
- ½ cup green beans chopped
- ¼ cup corn washed and drained
- ½ cup lentils washed and drained
- 2 tablespoons olive oil
- 1 tablespoon garlic
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cayenne pepper
- 6 slices vegan cheese
- salt to taste
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Instructions
- Heat a non stick pan on medium heat with oil, then fry potatoes until golden brown then add onion, garlic and spices. Cook until onion are tender then add green beans, pepper, lentils, tomato and corn salt, stir for about 30 seconds.
- Prepare Quesadillas. Divide lentil mix in 3 portions. First add lentil mix, then cheese on 1 half of each tortillas. Close with the empty half.
- Transfer stuffed tortillas in a non stick pan. Flip on the other side when crispy and golden brown.
- Remove from heat, place on a wooden cutting board and cut in half. Serve immediately.
Notes
- Store up to 3 days in refrigerator.
- Store up to 3 days in refrigerator.
Nutrition Information
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Calories
358kcal
(18%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Sodium
235mg
(10%)
Potassium
682mg
(19%)
Fiber
13g
(52%)
Sugar
5g
(10%)
Vitamin A
1353IU
(27%)
Vitamin C
47mg
(52%)
Calcium
76mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3tortillas
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 235mg | 10% |
| Potassium | 682mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 47mg | 52% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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