Description
A quick and delicious plant-based meal with a crispy outer layer and a melty filling of colorful vegetables.
Ingredients
Scale
- 4 large flour tortillas (or whole wheat)
- 1 cup shredded vegan cheese
- 1 cup bell peppers (mixed colors)
- 1 medium onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salsa for serving
Instructions
- Prepare Ingredients: Wash and chop the bell peppers and onion.
- Sauté the Onion: Heat the olive oil in a skillet over medium heat, add the onion, and sauté for 3-4 minutes until translucent.
- Add Bell Peppers: Add the chopped bell peppers to the skillet and cook for 5-7 minutes.
- Season the Veggies: Sprinkle in the ground cumin and chili powder, and toast until fragrant.
- Assemble Quesadillas: In a different skillet, lay down one tortilla, spread vegan cheese on one half, and top with the veggie mixture.
- Cook the Quesadilla: Fold the tortilla and cook for 3-4 minutes on each side until golden brown.
- Slice and Serve: Cut the quesadilla into triangles and serve hot with salsa.
Notes
You can add black beans, corn, or mushrooms for extra flavor and nutrients. Consider baking for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg