Although Mexican food is often high in fat, vegan quesadillas are easy to make low fat and delicious. And, this is easily done with veggies and pinto bean refried beans. You don’t need vegan cheese or any cheese to make your quesadilla delicious. In fact, you won’t even know it’s missing.
For a veggie and pinto bean quesadilla, all you need is a variety of vegetables and some retired beans. I chose gluten free corn tortillas, but feel free to choose any tortilla you want. Furthermore, the way you assemble and flip your quesadilla is the deal break to it saying together.
Another tip is to make sure you covered both tortillas with retired beans, making sure to cover each tortilla. The refried beans are the glue to keep your tortilla together.
Also, if you use a plate the size of the opening of your pan, you can easily flip the quesadilla without anything coming out of the center.
Although you can use any vegetables, I chose multi-colored tomatoes, grilled corn, red onions, jalapeños, and avocado. Additionally, I served with salsa, and guacamole.
You don’t have to miss out on delicious Mexican food.