Spicy Vegan Quesadillas

Add the chopped onion and garlic to the wok, sautéing until they are golden and fragrant.

Ingredients

1 piece of Onion

2 cloves of Garlic

Equipment

Wok

Wooden Spoon

Incorporate the yellow bell pepper into the wok and cook for a few minutes until softened.

Ingredients

1 piece of Yellow Bell Pepper

1 piece of Jalapeno Pepper

Equipment

Wok

Wooden Spoon

Stir in the kidney beans, chopped tomato, jalapeno pepper, and fajita seasoning. Continue to cook, stirring frequently with a wooden spoon, for 5 to 10 minutes until the mixture is tender and well-combined.

Ingredients

2½ mL of Yellow Bell Pepper

2½ mL of Jalapeno Pepper

240 mL of Dried Kidney Beans

1 piece of Tomato

15 mL of Fajita Seasoning

Equipment

Wok

Wooden Spoon

Line baking trays with parchment paper and arrange the tortillas on them. Divide the bean filling onto one half of each tortilla and sprinkle with white cheese.

Ingredients

4 pieces of Tortillas

240 mL of White Cheese

Equipment

Baking Pan

Parchment Paper

Fold the tortillas over the filling and bake for approximately 5 minutes, or until the cheese has melted and the exterior is lightly browned.

Ingredients

6 pieces of Tortillas

120 mL of White Cheese

Equipment

Oven

Baking Pan

Cut the quesadillas in half and serve warm with optional toppings like sour cream, salsa, guacamole, and fresh cilantro.

Ingredients

120 mL of Sour Cream

120 mL of Salsa

120 mL of Guacamole

30 mL of Cilantro

Equipment

Chefs Knife