When Taco Tuesday approached this week, I decided to make a vegan quesadilla instead of my usual tacos. There's something about the comfort of my favorite ingredients nestled inside a hot, crunchy tortilla. Although vegan quesadillas often contain a variety of ingredients, I love a combination of Sofritas, Corn Salsa, and my Vegan Cheese Ball recipe. And, like most of my recipes, I add my favorite veggies as well.
Customizing a vegan quesadilla not only tastes the way you like it, but the possibilities are endless. Regardless of your favorite flavors, try this combination of flavors.
How to build a fabulous vegan quesadilla
Vegan Quesadilla Ingredients
- Vegan Cheese Ball, shredded or spread on the tortilla
- Sofritas
- Corn Salsa or salsa of choice
- Pinto beans (or sub black beans)
- Tomato slices
- Jalapenos
First, I use my Vegan Cheese Ball recipe minus the dried fruit and nuts. Once chilled, The oil-free vegan cheese ball shreds well. Of course, any vegan shredded cheese can be used, but if you want an oil-free, healthier option, the cheese ball works well.
Next, I prefer Sofritas as my quesadilla filling.
Ingredients in Sofritas
- Extra-firm tofu
- Campari tomatoes, or tomatoes similar in size and juiciness
- Red onion
- Fresh garlic cloves
- Limes
- Poblano pepper
- Chipolte peppers and sauce (also called Adobo Chili Peppers in a can) Note: these are not roasted with the other vegetables.
- Cumin
- Salt
Even though any salsa works, I enjoy corn salsa with a variety of my favorites veggies.
Corn salsa Ingredients
- Fresh corn on the cob (or frozen or canned corn)
- Red onion
- Red Bell Pepper
- Jalapeno
- Cilantro
- Garlic
- Limes + Lime Zest
Other options to use as a base instead of vegan cheese
Since the goal of the base ingredient is to create a sticky, sealing ingredient, many other options exist.
- Mashed, cooked sweet potato
- Oil-free refried beans
- Blended black of pinto beans
Additional Raw Vegetable Suggestions
- Red bell Peppers
- Green peppers
- Red onion
- White onion
- Baby kale or other greens
- Green onions
Cooking the Vegan Quesadilla
Once the ingredients are placed in the center of the tortilla, fold the tortilla in half. Then, place the quesadilla in a non-stick pan without any spray or oil! Tortillas and any bread, for that matter, grill well without adding cooking spray or oil.
Next, cook over low heat, so the quesadilla doesn't cook too quickly. Unlike cows' milk cheese, vegan cheese needs longer to melt, so cooking on low allows for that time for the vegan cheese to melt.
When one side grills to a golden brown, use a spatula to flip the quesadilla and cook the opposite side.
Once the vegan quesadilla ready, I use a pizza cutter to slice it into wedges. Next, serve with a lime wedge and some salsa on the side for dipping.
Additional Sides Dishes to Serve with Vegan Quesadillas
- Vegan Sour Cream
- Southwest Rice Recipe
- Mexican Quinoa Salad
- Potatoes (Mexcian)
- Pasta Salad (Mexican)
- Mexican Salad
- Fruit Salsa Recipe
- Pico de Gallo Recipe
- Chopped Salad(Mexican)
- Street Corn - Vegan!
- Charred Corn Salad
- Southwest Salad
Now, it's just a matter of enjoying your crunchy vegan quesadilla loaded with my favorite goodies.
📖 Recipe
Vegan Quesadilla
Ingredients
Vegan Quesadilla
- 6 flour or corn tortilla
- 1 recipe Vegan Cheese Ball shredded or spread on the tortilla (without he rosemary, dried fruit or pecans)
- 2 cups sofritas
- 2 cups corn salsa or salsa of choice
- 15 ounces Pinto beans or sub black beans, rinsed and draIned
- 2 tomatoes sliced thin
- 4 jalapeños deseeded and sliced thin
- Salsa of choice
- 2 limes cut into wedges
Instructions
Vegan Cheese Ball Shredded
- Once the vegan cheese ball is chilled and hard, please remove it from the refrigerator and shred using a box shredded or spread onto the tortilla using a knife.
- Make Sofritas and add the ingredients to the vegan quesadillas
- Using the attached recipe, make the sofritas.
- Spread ¼ cup sofritas on top of the vegan cheese in the center of the quesadilla.
- Now add ¼ cup corn salsa, ¼ cup pinto beans, and slices of tomato and jalapenos to each quesadilla
- Fold in half and place each quesadilla in a non-stick pan on low heat.
- Do not flip the quesadilla is golden brown on one side. Each side takes approximately 6 minutes to brown.
- Remove each quesadilla from the pan and lay it on a cutting board.
- Using a pizza cutter or sharp knife, cut eh quesadillas into three even triangles
- Serve with salsa and a wedge of lime.
Notes
Other options to use as a base instead of vegan cheese
Since the goal of the base ingredient is to create a sticky, sealing ingredient, many other options exist.- Mashed, cooked sweet potato
- Oil-free refried beans
- Blended black of pinto beans
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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