Spicy Vegan Quesadillas

Spicy Vegan Quesadillas

Spicy Vegan Quesadillas

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
30 minutes

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Details
  • Servings:   2
  • Calories:   429
  • Protein:   17g
  •  
  • Fiber:   24g
  • Sugar:   14g
  • Carb Total:   49g
  •  
  • Saturated:   1g
  • Fat Total:   12g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • Mexican
  • fingerfood
  • lunch
  • antipasti
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • dinner
  • hor d'oeuvre
Comments
Ingredients
  • 1 Tablespoon of oil
  • 3 Large Plum Tomatoes (chopped)
  • 1 Red bell Pepper (chopped)
  • 1 Yellow bell pepper (chopped)
  • 1 Red onion (finely chopped)
  • 1 Garlic Clove (crushed)
  • 1 can kidney beans
  • 4 green jalapeños (chopped)
  • 1 1/2 teaspoon fajita seasoning
  • 2 gluten-free wraps
  • grated vegan cheese
Instructions

Heat up the oil in a large wok.

Saute the chopped onion and garlic over low heat until golden, then add in the red and yellow pepper.Cook for a few minutes until softened, then add in the kidney beans, tomato, jalapenos, and fajita seasoning. Cook for around 5-10 minutes until soft.Keep stirring with a wooden spoon to prevent sticking!Line baking trays with grease proof paper and lay down the wraps.Divide the filling onto each wrap (only one half) and follow with grated cheese.Fold over the tortilla wrap.Cook for around 5 minutes or until lightly brown and the cheese has melted!

Cut the quesadillas in half, and serve warm any optional toppings you like, such as sour cream, salsa, guacamole, or fresh coriander.

View original preparation instructions

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