This Vegan Tex Mex Quesadilla is so easy to make and will be the hit at any get together, tail gate or party. Crispy tortillas filled with spicy, fresh veggies all surrounded by an awesome Southwest Sauce. I have served these many times and I am always asked for the recipe and here it is! Trust me – you will love these!
Vegan Tex Mex Quesadilla
Jump to RecipeServings: 6
Ingredients
THE BASICS
- 8 to 10 Medium Flour Tortillas
- 1 Jar Salsa
THE FILLING
- 1 Red Pepper and/or Green Pepper Diced
- 1 Onion Diced
- 1 Zucchini Diced
- 6 oz Mushrooms (Optional) Diced
- 1 Can Black Beans Drained and Washed
- 1 Can Sweet Corn (or you can use fresh on the cob!) Drained
- 2 t Garlic Powder
- 2 t Cumin
- 2 t Chili Powder (I like to use Ancho Chili Powder)
- 1 t Cayenne Pepper
- 1 t Salt
- 1/2 t Black Pepper
- 2 T Avocado Oil
- 12 oz Vegan Cheese (I used a blend of Cheddar and Mozzarella) Shredded
SOUTHWEST SAUCE
- 1/2 Cup Raw Cashews Soaked and Softened
- 2 T Fresh Lemon Juice
- 2 T Fresh Lime Juice
- 1 T Rice Wine Vinegar
- 2 T Nutrional Yeast
- 3 Cloves Garlic
- 1 Cup Plain Vegan Yogurt
- 1/4 Cup Non Dairy Milk
- 1 Can Chipotle Peppers in Adobo Sauce
- 2 t Cumin
- 2 t Chili Powder
- 2 t Garlic Powder
- 1 t Onion Powder
- 1 t Salt
- 1/2 t Black Pepper
Instructions
SOUTHWEST SAUCE
- I like to make the Southwest Sauce first. To quickly soften the raw cashews, place them in water and heat them in the microwave for 3 minutes. Let them sit for about 10 minutes
- Once the cashews are soft, place all the ingredients in a food processer and blend until smooth. I like to give it a tasta and add more spices or lime as needed. Remember, the flavor will build as it sits so don't over season it.
- Place the sauce in a bowl and refrigerate until you are ready to use it
THE FILLING
- I like to pan roast the corn with a little seasoning. This adds a layer of flavor to the filling. Place a little oil in a small fry pan and heat to medium. Add the corn and a little of the cumin, garlic powder, chili powder and salt and pepper. Roast until the corn starts to brown. Remove from heat and set aside.
- In a larger fry pan, add the rest of the oil and heat to medium,
- Add the onions first and saute until they just start to soften. Add all the spices and stir to coat the onions.
- Now add the peppers, zucchini, mushrooms and black beans. Saute until the peppers and zucchini start to soften and add in the corn. Saute for a couple more minutes and remove from heat. Place the filling in a separate bowl.
THE ASSEMBLY
- I use the same fry pans that were used for the corn and the filling. This way you can make 2 at a time. I also like to assemble these on a large cutting board or cookie sheet. Add a little oil to each pan and heat to medium.
- I use avocado spray and I lightly coat each outside side of the tortillas. I sprinkle a little garlic salt on the outside side as well.
- On the inside of each tortilla, spread an even coating of the Southwest Sauce. On one of the tortillas, sprinkle some of the cheese and spoon on a nice layer of the filling.
- Place the tortillas together and using a spatula, move it to one of the frying pans. Fry one side until it is good and golden brown. To flip the quesadilla, place your spatula underneath it and tip your fry pan so it is almost vertical. Now you just need to to gently flip the quesadilla over in the pan. By turning the pan upright (vertical), there is less distance that the quesadilla needs travel and it helps keep all the filling inside.
- Fry the 2nd side and remove from heat. Once all the quesadilla's are made, cut them like a pizza and serve with your favorite salsa.
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