Spicy quesadillas
By: Holly Jade
Published: Monday, March 13, 2017 - 5:48pm

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 Carton of cooked Kidney Beans
-4 Green Jalapeños (chopped)
-1 & 1/2 Teaspoon Fajita Seasoning
-Gluten-free Wraps (I used B-free Multigrain wraps with Quinoa & Chia seeds)
-Grated Dairy-free Cheese (I used Violife)

Preparation

1 Heat up the oil in a large wok. 2 Shallow fry the chopped Onion & Garlic on a low heat until golden, then add in the Red & Yellow Pepper. 3 Cook for a few minutes until softened, then add in the Kidney Beans, Tomato, Jalapeños and Seasoning. Cook for around 5-10 minutes until soft. 4 Keep stirring with a wooden spoon to prevent sticking! 5 Line baking trays with grease proof paper and lay down the tortilla wrap's. 6 Divide the filling onto each wrap (only one half) and follow with grated Cheese. 7 Fold over the tortilla wrap. 8 Cook for around 5 minutes or until lightly brown and the cheese has melted! 9 Cut the Quesadillas in half, and serve whilst warm with a drizzle of the Sour cream, Salsa, Guacamole, Lime Juice, fresh Salad, Olives and fresh Coriander.

About

The best Vegan & Wheat-free Quesadilla recipe, served with fresh Salad and homemade Mexican sides!
Vegan, Dairy-free, Wheat-free, Gluten-free