VEGAN QUESADILLAS RECIPE RECIPES

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VEGAN BLACK BEAN QUESADILLAS RECIPE | ALLRECIPES



Vegan Black Bean Quesadillas Recipe | Allrecipes image

These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!

Provided by DownHomeCitySisters.com

Categories     World Cuisine    Latin American    Mexican

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

1 (15 ounce) can great Northern beans, drained and rinsed
¾ cup diced tomatoes
1 clove garlic
? cup nutritional yeast
1 teaspoon ground cumin
¼ teaspoon chili powder
salt to taste
1 pinch cayenne pepper, or to taste
½ cup black beans, drained and rinsed
¼ cup diced tomatoes
1 tablespoon olive oil, or as needed
8 whole grain tortillas
cooking spray

Steps:

  • Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
  • Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
  • Heat olive oil in a skillet over medium-high heat.
  • Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
  • Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
  • Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 416.3 calories, CarbohydrateContent 85.6 g, FatContent 5.8 g, FiberContent 15.6 g, ProteinContent 23.2 g, SaturatedFatContent 0.9 g, SodiumContent 616.4 mg, SugarContent 1.2 g

QUICK VEGAN QUESADILLAS RECIPE - FOOD.COM



Quick Vegan Quesadillas Recipe - Food.com image

From the Compassion Over Killing website. I plan on modifying this recipe in the future, but this was my first attempt!

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans (chick peas)
1/2 cup water-packed roasted red pepper
4 tablespoons lemon juice
3 tablespoons tahini
5 garlic cloves, peeled
1/4 teaspoon cumin
8 whole wheat tortillas
1/2 cup chopped onion
1 cup salsa

Steps:

  • Drain the beans and place in a food processor or blender with the next five ingredients.
  • Process until very smooth, 1 to 2 minutes.
  • Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
  • Sprinkle with chopped onions and salsa.
  • Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
  • Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
  • Repeat with the remaining tortillas.

Nutrition Facts : Calories 260.7, FatContent 6.5, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 936, CarbohydrateContent 43.3, FiberContent 3.7, SugarContent 1.6, ProteinContent 8.9

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