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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