Vegan Quesadilla
Ingredients
The quesadilla filling
-
2
pieces
poblano peppers
-
8
pieces
flour tortillas
-
1½
cups
shredded vegan cheese
-
1
piece
sweet potato, diced and roasted
-
1
piece
red bell pepper, stemmed and diced
-
½
cup
cooked black beans, drained and rinsed
-
¼
cup
chopped scallions
-
1
piece
serrano pepper, thinly sliced (optional)
For serving
-
to taste
guacamole
-
to taste
salsa or pico de gallo
-
to taste
lime wedges
-
to taste
sliced serrano peppers
-
to taste
cilantro
Instructions
- Roast the poblanos over a gas burner or under a broiler until the skin is blackened, then cover for 10 minutes to steam.
- Peel the skin off the poblanos, remove the stem and seeds, and slice them into strips.
- Assemble the tortillas by adding cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano if using.
- Fold each tortilla in half and cook in a hot skillet for about 2 minutes on each side.
- Serve hot with guacamole, salsa, lime wedges, serranos, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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