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Best-ever Vegan Quesadillas

Description

These quesadillas are a snap to make and great for a crowd because the vegetables can be prepped beforehand and refrigerated. There’s no cheese in them but we promise no one will ever know. They are sure to make any vegan feel simultaneously satisfied and south of the border. Delicioso!

Notes: Feel free to cut corners by using your favorite prepared hummus and prepared taco seasoning mix. Also, we made the recipe for 10 because quesadillas are great for a party. In addition to lunch, they also make a perfect appetizer when cut into smaller sections.

Ingredients

1
Red Onion (large, chopped)
7
Scallions (both green and white sections, chopped)
4
Tomatoes (diced; or the equivalent amount of your favorite salsa)
1⁄2 bunch
Cilantro (chopped)
3
Avocados (sliced; or 4 cups of your favorite guacamole)
20
Flour Tortillas
10 ounces
Hummus (or 1 10-ounce container of store-bought roasted red pepper hummus)
 
Taco Seasoning
2 cans
Organic Black Beans (15-ounce cans , drained; or equivalent amount of home-cooked black beans, rinsed and drained)
2 cans
Tofutti sour cream (12oz containers for topping)

For Taco Seasoning

2 teaspoons
Ground Cumin
2 tablespoons
Chili Powder
2 teaspoons
Garlic Powder
1 teaspoon
Onion Powder
1⁄2 teaspoon
Red Pepper Flakes
1 teaspoon
Oregano
1 teaspoon
Paprika

For the Hummus

1 can
Chick Peas (15oz can)
1⁄2 cup
Lemon Juice
4 cloves
Garlic
2 tablespoons
Tahini
 
Salt & Pepper (to taste)
3⁄4 cups
Roasted Red Peppers

Summary

Yield
Servings
This recipe is: