Best-ever Vegan Quesadillas

Included In Cookbook:

Ingredients

Red Onion (large, chopped)

Scallions (both green and white sections, chopped)

Tomatoes (diced; or the equivalent amount of your favorite salsa)

1⁄2 bunch

Cilantro (chopped)

Avocados (sliced; or 4 cups of your favorite guacamole)

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

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.

Summary

Yield	Servings

Instructions

Preheat oven to 200 degrees Fahrenheit.
Lightly spray a baking pan with olive oil or grapeseed oil and place in preheated oven to warm.
Chop onion, scallions and ¾ of the cilantro separately and set aside.
Slice avocado and set aside. Or prepare your guacamole recipe of choice.
Mix 1 teaspoon taco seasoning with hummus and set aside.
Pre-heat a skillet on medium low with a few drops olive oil.
Spread two tortillas with the taco-seasoned hummus and place one, hummus side up, on the skillet. Starting with a layer of black beans, generously sprinkle with onion, scallions, tomatoes or salsa, and cilantro. Sprinkle a little more taco seasoning on top and cover with the second tortilla, hummus side down. Heat on skillet for 3 minutes, turn and heat other side for 3 minutes or until tacos are lightly browned. Transfer to casserole in oven to stay warm, covering casserole with a damp kitchen towel. Repeat steps 6 and 7 until you have 10 quesadillas.
To serve, cut each quesadilla in quarters with a pizza cutter and place quarters on a platter, garnished with remaining cilantro and sliced avocado on top. Serve with “sour cream” on the side.