Quick Vegan Quesadillas Recipes
QUICK VEGAN QUESADILLAS
From the Compassion Over Killing website. I plan on modifying this recipe in the future, but this was my first attempt!
Provided by Making Stuff
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
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, Fat 6.5, SaturatedFat 0.8, Sodium 936, Carbohydrate 43.3, Fiber 3.7, Sugar 1.6, Protein 8.9
VEGAN BLACK BEAN QUESADILLAS
These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!
Provided by DownHomeCitySisters.com
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 13
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, Carbohydrate 85.6 g, Fat 5.8 g, Fiber 15.6 g, Protein 23.2 g, SaturatedFat 0.9 g, Sodium 616.4 mg, Sugar 1.2 g
QUICK QUESADILLAS
When my kids were younger, I was always trying to think of the world's easiest and quickest way to make their lunches. I don't think you can get much easier than this...and the kids loved them!
Provided by Lisa Sorrell
Categories Lunch/Snacks
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay one tortilla on a cookie sheet.
- Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
- Cover with second tortilla.
- Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
- Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.
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- Blitz the cannellini beans, lemon juice, garlic, and salt in a high powered blender or food processor until as smooth as possible.
- Process again on a high speed while drizzling the olive oil in and process an additional 1-2 minutes after the oil has been added until the sauce is very smooth.
- Fold one tortilla, open up, and spread roughly two tablespoons of the sauce on half the tortilla leaving a 1/4 inch border.
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