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Vegan Quesadillas

Vegan Quesadillas

The melted cheese in traditional quesadillas excludes this staple from a vegan diet. However, this food can still be enjoyed with a nutritious cheese substitute. Use rich coconut milk and add nutritional yeast, a dried seasoning containing 5g of protein per 2 tablespoons and enriched with B vitamins. Try different combinations of vegetables, spices, and herbs to make this easy meal taste new again and again.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 2 people
Calories 488 kcal

Equipment

  • Small pot
  • Whisk
  • Measuring spoons
  • Small bowl
  • Large nonstick pan
  • Can opener
  • Measuring cups
  • Paring knife
  • Cutting board

Ingredients
  

For the cheese:

For the quesadillas:

  • 4 ea whole wheat tortillas
  • ½ cup canned black beans, drained
  • 1 ea tomato, seeded and chopped
  • 1 tbsp green onions

Instructions
 

  • Add the coconut milk to a small pot over medium heat.
    ¾ cup canned coconut milk
  • When the milk is steaming, stir in the nutritional yeast, onion powder, garlic powder, and salt.
    ¼ cup nutritional yeast flakes, ½ tsp onion powder, ½ tsp garlic powder, Salt to taste, 1 tbsp green onions
  • In a small bowl, add 1 tablespoon of water to the tapioca starch and stir to create a paste.
    2 tbsp tapioca starch or arrowroot starch, 1 tbsp water
  • Stir in the paste to the cheese mixture, ensuring no clumps form.
  • Allow the mixture to cook over heat until it begins to thicken, about 5 minutes, stirring occasionally. If necessary, repeat steps 3-5 until desired thickness is reached.
  • Remove from heat.
  • Heat a large nonstick pan over medium heat.
  • Add one tortilla, spread a third of the cheese mixture over the tortilla and add half of the vegetables before topping with a second tortilla.
    4 ea whole wheat tortillas, ½ cup canned black beans, drained, 1 ea tomato, seeded and chopped
  • Allow to cook until the bottom is just golden-brown, carefully flip and cook an additional 5 minutes, or until the top is golden-brown.
  • Repeat this process for the remaining tortillas and ingredients.
  • Cut each tortilla into quarters and serve warm.

Notes

Nutrition Facts:

Calories: 488, Fat: 20g, Carbs: 66g, Protein: 13g
Keyword Mexican Food, vegan, Vegan Quesadillas