Mexican · fingerfood

Spicy Vegan Quesadillas

Name: Spicy Vegan Quesadillas
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
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

“If you want to add more Mexican recipes to your recipe box, Spicy Vegan Quesadillas might be a recipe you should try. One serving contains 429 calories, 16g of protein, and 11g of fat. For $2.99 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. It works best as a hor d'oeuvre, and is done in about 30 minutes. If you have oil, wraps, jalapeños, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is spectacular. Try Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas), Spicy Tofu Quesadillas, and Spicy Chicken Quesadillas for similar recipes.”

total: 30 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Oil1 tbsp
Plum tomatoesLarge, chopped3
Bell pepperchopped1
Bell pepperchopped1
Onionfinely chopped1
Garlic clovecrushed1
Kidney beans1 can
Jalapeñoschopped4
Fajita seasoning1.5 tsp
Wraps2
Vegan cheese2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 30 min

1
Heat up the oil in a large wok.
2
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!
3
Cut the quesadillas in half, and serve warm any optional toppings you like, such as sour cream, salsa, guacamole, or fresh coriander.