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Spicy quesadillas
Holly Jade
Makes 2-4 servings
IntermediateThe best Vegan & Wheat-free Quesadilla recipe, served with fresh Salad and homemade Mexican sides!
Vegan, Dairy-free, Wheat-free, Gluten-free
Total Steps
9
Ingredients
18
Tools Needed
8
Related Article
The Little Blog of VeganIngredients
- wraps Gluten-free Wraps
- 1 1/2 teaspoons Fajita Seasoning
- 4 Green Jalapeños, chopped
- 1 carton cooked Kidney Beans
- 1 clove Garlic, crushed
- 1 Red onion, finely chopped
- 1 Yellow bell pepper, chopped
- 1 Red bell pepper, chopped
- 3 Large Plum Tomatoes, chopped
- 1 tablespoon oil
- Grated Dairy-free Cheese
- Sour cream(optional)
- Salsa(optional)
- Guacamole(optional)
- Lime Juice(optional)
- fresh Salad(optional)
- Olives(optional)
- fresh Coriander(optional)
Instructions
1
Step 1
Heat up the oil in a large wok.
2
Step 2
Shallow fry the chopped Onion & Garlic on a low heat until golden, then add in the Red & Yellow Pepper.
3
Step 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
Step 4
Keep stirring with a wooden spoon to prevent sticking!
5
Step 5
Line baking trays with grease proof paper and lay down the tortilla wrap's.
6
Step 6
Divide the filling onto each wrap (only one half) and follow with grated Cheese.
7
Step 7
Fold over the tortilla wrap.
8
Step 8
Cook for around 5 minutes or until lightly brown and the cheese has melted!
9
Step 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.
Tools & Equipment
Chopping board
Knife
Measuring spoons
Large wok
Wooden spoon
Baking trays
Grease proof paper
Oven