Vegan Quesadilla Recipe

User Reviews

5

18 reviews
Excellent

Vegan Quesadilla Recipe

This Vegan Quesadilla features roasted poblano peppers, roasted sweet potatoes, black beans, and vegan cheese sandwiched inside flour tortillas. The roasted peppers add smoky flavor, sweet potatoes contribute softness and mild sweetness, and black beans provide earthiness and protein. Cooking the filled tortillas in a skillet creates a warm, melty interior with a crisp exterior. Served with guacamole, salsa, lime, and fresh cilantro, the quesadilla offers varied textures and bright accompaniments.

Description

The recipe begins by charring poblano peppers until their skins blister, then peeling and slicing them, which imparts a smoky depth. Sweet potatoes are roasted separately until tender and diced. These ingredients combine with diced red bell pepper, cooked black beans, scallions, and optional Serrano slices, layered with vegan cheese inside soft flour tortillas. Folding and cooking the quesadillas on a hot skillet melts the cheese and crisps the tortilla surfaces, producing a pleasing balance of creamy and crunchy textures.

Accompaniments such as guacamole, salsa or pico de gallo, lime wedges, additional Serrano slices, and fresh cilantro add fresh, acidic, and spicy contrasts, making the quesadilla suitable for a casual meal or snack. It showcases plant-based ingredients with varied flavors and textures that work together in a handheld form.

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Ingredients

Servings
  • 2 poblano pepper
  • 8 flour tortillas
  • cups vegan cheese such as Daiya, shredded
  • 1 sweet potato diced and roasted
  • 1 red bell pepper stemmed and diced
  • 1/2 cup black beans drained and rinsed, cooked
  • ¼ cup scallions chopped
  • 1 Serrano pepper thinly sliced, optional

For serving:

  • guacamole
  • salsa or pico de gallo
  • lime wedges
  • Serrano peppers sliced
  • cilantro

Instructions

  1. Roast the poblanos. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds, and slice it into strips. 
  2. Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.
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5

18 reviews
Excellent

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