Vegan Quesadilla

5 from 1 vote

Loaded with oil-free vegan cheese, sofritas, corn salsa, pinto beans, tomatoes, and jalapenos, this vegan quesadilla is vegan comfort food that melts in your mouth. Each bite is heavenly.

Prep Time10

Cook Time12

Total Time22

Course: Entrees

Cuisine: Mexican

Diet: Vegan

Servings: servings

Calories: 267kcal

Author: Kathy Carmichael

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