I made these amazing little things a few weeks ago when a non-vegan friend of mine came to visit. I had only 15 minutes to throw something together, so I wanted something that was not only quick to make, but also something that would blow their mind since they hadn’t intentionally eaten vegan before. I accomplished both and still had time to make my spicy margarita.
Note: Although I used meat and cheese substitutes, these quesadillas still taste great without the soyrizo and the vegan cheese.
4 Large, whole wheat tortillas
Smokey Bean Paste:
¼ cup nutritional yeast
1 ½ cups white beans
½ teaspoon liquid smoke
1 cup tomato sauce
1 teaspoon cayenne powder
1 tablespoon garlic powder
1 teaspoon salt
1 large bell pepper (any color, can be fresh or sautéed/grilled, I used a combination of red, orange, yellow and green)
½ red onion, thinly sliced (can be fresh or sautéed/grilled)
2 cups sautéed or steamed kale (could also use spinach)
Vegan chorizo (optional)
Vegan Cheese (optional)
1. Put all ingredients for the bean paste in a food processor and mix until creamy
2. In a large skillet over med heat place one tortilla, spread ¼ of the bean paste on ½ of the tortilla, add ¼ of the fillings and fold the tortilla in half. Cook on one side for about one minute and then flip the folded tortilla and cook on the other side for about one minute.
3. Repeat step 2 with the remaining ingredients.
4. Garnish with avocado and salsa
Serves 2-4 people