Vegan Quesadillas

These Mexican-inspired vegan quesadillas with black beans are perfect for lunch, dinner, a side dish, or a filling snack! The recipe is gluten-free, grain-free, dairy-free, nut-free, and super easy to make.

📝 Ingredients

• 6 tortillas ((I used homemade GF))
• 1/2 onion (chopped)
• 2 cloves of garlic (minced)
• 1 bell pepper (chopped)
• 1 cup fresh mushrooms (sliced)
• 2/3 cup black beans (cooked from dry, or canned)
• 1/2 cup corn (fresh, frozen, or canned)
• 1 tbsp oil (divided)
• 1 tbsp tamari (or coconut aminos)
• 1 tsp onion powder
• 1/2 tsp cumin powder
• 1/2 tsp (ground) oregano
• 1/4 tsp smoked paprika
• 1/3 tsp red pepper flakes ((optional))
• Salt and pepper (to taste)
• 1 batch vegan cheese sauce ((see notes))

👨‍🍳 Instructions

1. 1You can watch the video in the post for visual instructions.Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms. Fry over medium heat for 3-4 minutes. Add the corn, black beans, and spice mix, and fry for a further 3-4 minutes.
2. 2Make a batch of my easy vegan cheese sauce and spread some of it in an even layer on one tortilla. You can use any other vegan cheese of choice.
3. 3Add a layer of the veggie mixture (about 2-4 tbsp) and place another tortilla on top.
4. 4Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes. Brush the top lightly with some oil, flip and cook from the other side until both sides are nicely browned and toasty.
5. 5Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!