Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan quesadillas. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan quesadillas stuffed with black beans and corn, guacamole and vegan cheese. Super filling, hearty, cheesy and very easy to make. Homemade vegan quesadillas made with no cheese and everyday ingredients: avocado, refried beans, fajita vegetables, and salsa.

Vegan Quesadillas is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vegan Quesadillas is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook vegan quesadillas using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Quesadillas:

1. Take 1/2 TBSP Olive Oil,
2. Get 190 g Sweet Potatoes Grated,
3. Prepare 2/3 TSP Smoked Paprika,
4. Prepare 120 g Black Beans,
5. Prepare Pinch Chili Powder,
6. Prepare Pinch Cumin Powder,
7. Get 20 g Kale Julienned,
8. Make ready Pinch Black Pepper,
9. Get 60 g Corn Kennels,
10. Prepare 4 Corn Tortillas,
11. Get 1 TBSP Chipotle In Adobo Sauce,
12. Get Pinch Sea Salt,
13. Prepare 1 Handful Parsley Coarsely Chopped,
14. Take Vegan Cheese Sauce

Ultimate vegan quesadillas recipe without cheese or vegan cheese. Flavor packed and protein filled quesadillas without meat in them. They are super cheesy and easy to make. This was actually my first time ever making quesadillas and it was a total success.

Instructions to make Vegan Quesadillas:

1. Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce.
2. In a skillet over medium heat, drizzle olive oil. - - Once the oil is heated up, add in sweet potatoes. - - Add in paprika, chili and cumin.
3. Saute until well combined and aromatic. - - Add in kale. - - Saute until well combined and slightly wilted.
4. Add in black beans, corn and chipotle. - - Saute until well combined. - - Taste and adjust for seasonings with salt + pepper. - - Continue sauteing until the mixture is almost drying out.
5. Remove from heat and set aside. - - In a griddle over medium heat, grill all the tortillas until almost charred on both sides. - - Turn the heat down to low.
6. Place a tortilla, grill-marked side down, onto the griddle. - - Scoop half of the sweet potatoes mixture onto the tortilla. - - Garnish with parsley.
7. Spoon some of the vegan cheese sauce over the top. - - Place another tortilla over the top, grilled-marked side up. - - Press gently with an offset spatula to adhere.
8. Remove from heat. Repeat the steps for the remaining quesadillas. - - Transfer onto a serving plate. - - Slice and serve immediately.

These vegan quesadillas are packed with flavor, minus all the fat from the cheese! They're made with white beans and get their cheesy taste from nutritional yeast and miso paste. Here's how to make delicious, cheesy vegan quesadillas that are just as good as the original Mexican recipe! Enjoy this quick, easy and healthy alternative! One of my favorites was their vegan quesadillas—the inspiration for this savory recipe.

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