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Vegan Quesadillas

I made these vegan quesadillas as a starter for some friends and they were so delicious. I had them with home made mango salsa and guacamole. This recipe is perfect for vegans who want to make something quick and is full of taste. Do give it a try, and give me the feedback.


Cuisine: Mexican

“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen

Ingredients (2 portions):


1. 100 gm mushrooms

2. 100 gm boiled black beans

3. 100 gm fresh spinach

4. One teaspoon cumin powder

5. One teaspoon coriander powder

6. 2 tablespoons green coriander

7. Salt as per taste

8. 4 small tortillas

9. 30-40 gm grated vegan cheese




Method (don't forget to read tips and tricks under before you start cooking):


  • In a pan, sauté mushrooms and spinach (oil free) until you see that they have lost most of their water and have reduced to about half of the original size

  • Now in another pan, place one tortilla, and add half of the mushrooms and spinach mix, half of the black beans, half green coriander and half of the spices.

  • Now, add 15 gm of cheese on it. Sprinkle it evenly and make sure to add some cheese at the edges of tortilla.

  • Now add another tortilla on the top and press it against the first tortilla gently and let it cook for 30-40 seconds on a medium flame.

  • Now, flip it and cook from the other side for another 30-40 seconds. Take it out of the pan and cut it to 4 pieces and serve it with mango salsa and guacamole. Recipes for the mango salsa and guacamole will be posted in a separate post.


Tips and tricks:


  • While flipping the tortillas, I prefer to use a wider specula. Otherwise, there are chances to mess up the filling.

  • Having cheese at the edges of tortilla helps both the tortillas to stick together.


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