I can’t live without Mexican food in my life. It’s what I get excited about when I think about eating and cooking! I could eat taco’s everyday and never get tired of them.
It’s easy to make any classic Mexican dish into a vegan meal. Just use beans instead of meat, and leave out the sour cream and cheese. Or in this case, I choose to use soy cheese to make these quesadilla’s hold together, and because I truly love soy cheese as a treat!
I understand that eating fake cheese does not make it any healthier than real cheese so please go ahead and make this recipe with your favourite cheese. I personally don’t do dairy and find soy cheese a delicious alternative. Most people can’t even tell the difference if it’s in a meal I make for them.
SO, back to my love for Mexican food! Quesadilla’s are the ultimate indulgence and they make a great vessel for your homemade guacamole and salsa. I used whole wheat wraps in this recipe because I was on Denman Island and didn’t have the time to make my own corn tortillas (which isn’t that hard, just time consuming).
I went ahead and made A LOT and had them again the next day for lunch and I was sad when they were gone. I now can’t wait until the next time I make them again.
Stacked Vegan Quesadillas
2016-03-21 19:36:02
Serves 6
So many good things go into the making of this meal!
Prep Time
30 min
Ingredients
- 1 can of organic black beans
- 2 medium sized yams roasted ahead of time
- 1 large red onion
- 1 can of corn
- 1 large red pepper
- 1 large yellow pepper
- 2-3 cups of baby spinach
- cilantro
- 1 package of soy cheese (or sub any cheese you'd like) shredded
- 8 large whole wheat tortillas
- avocados if you plan or making guacamole
- salsa
Instructions
- Start by frying up the onion and peppers in a large pot,
- Add the corn, black beans, yams, cilantro to the onion and peppers pot and combine until warm.
- Now it's time to make your quesadillas:)
- Use about 1/2 cup of grated cheese to a cup of yam, bean mixture and put on one side of your tortilla.
- Fold in half and place in a frying pan heated with a little oil.
- Cook until the cheese starts to melt and the tortilla starts to brown.
- Flip and do the same on the other side.
- Transfer to a cutting board and let cool for a minute before you cut into wedges.
- Serve with salsa and guacamole
Notes
- I always make my own guacamole. It's easy and always taste way better that store bought. Just mash up a ripe avocado with a little veganaise (sub mayo if needed), lime and salt.
- See, another easy, delicious meal that doesn't cost a fortune and is plant-based goodness!
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