Vegan Quesadillas

These Vegan Quesadillas are a delightful twist on a classic, packed with flavorful vegetables and plant-based cheese. Perfect for a quick dinner, they are both satisfying and healthy.

Ingredients

• Whole wheat tortillas - 4
• Black beans (canned, drained and rinsed) - 240 grams
• Red bell pepper - 1, diced
• Corn (canned or frozen) - 120 grams
• Spinach - 120 grams, chopped
• Vegan cheese shreds - 100 grams
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Steps

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until softened.
2. Add the black beans, corn, spinach, cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the spinach is wilted and everything is heated through.
3. Remove the skillet from heat and stir in the vegan cheese until melted and combined with the vegetable mixture.
4. Heat a separate skillet over medium heat and add 1/2 tablespoon of olive oil. Place one tortilla in the skillet, and spoon half of the vegetable and cheese mixture onto one half of the tortilla.
5. Fold the tortilla over and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the skillet and repeat with the second tortilla and remaining filling.
6. Cut the quesadillas into wedges and serve warm with salsa or avocado on the side.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids in digestion and promotes a feeling of fullness.
• Rich in vitamins and minerals from the vegetables, supporting overall health.

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