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Quesadillas

veganvanlifekitchen
These vegan quesadillas are filled with corn, spring onions, red bell peppers and cheese. Easy and quick to prepare, they are great as an ingredient for tapas, as an appetizer or as a snack. They are also dairy-free and taste delicious combined with our guacamole!
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Total Time 20 minutes
Course appetizer, main course, side dish, Snack, tapas
Cuisine mexican, spanish
Servings 6 servings

Equipment

Ingredients
 

  • 6 Tortillas Ø 25 cm
  • 1 spring onion
  • 1 red bell pepper
  • 2 tomatoes
  • 1 can corn* 150 g
  • 200 g vegan cheese* grated
  • salt & pepper to taste
  • 1 TL garlic powder
  • 1 TL chili powder (optional)
  • 1 EL vegetable oil e.g. sunflower oil or canola oil
  • ½ bunch fresh parsley to garnish

Instructions
 

Filling

  • Wash the spring onion and cut into fine rings. Wash and finely dice the peppers and tomatoes. Meanwhile, drain the corn in a colander*.
  • Put the peppers, tomatoes, spring onion, corn and cheese in a bowl*. Season with salt, pepper, garlic and chili and mix everything well.

Quesadillas

  • Fill tortillas halfway with vegetable mixture, leaving a border of about 1 cm.
  • Fold tortilla and press down lightly with a spatula* to keep filling from falling out. Spread a thin layer of oil on the outside of the tortilla. Prepare all 6 tortillas like this.
  • Lightly heat a non-stick frying pan* and place 2 tortillas in it. Fry for about 2-3 minutes. When the bottom side is golden brown, carefully turn them over. The quesadillas are done when they are fried crispy on both sides and have a golden-brown color.
  • Cut the finished quesadillas with a pizza cutter* into 3 pieces each on a cutting board*. Garnish with fresh parsley and serve together with a dip such as our guacamole.

Notes

Tip: The filling is variable and you can always try new ingredients. We also like to fill our tortillas with beans, chickpeas, lentils, sweet potatoes, carrots, peas and potatoes.
Keyword appetizer, dairy-free, mexican, spanish, vegan, vegetarian
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