Vegan Southwest Quesadillas

Recipe by Grace

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This plant-based recipe for Vegan Southwest Quesadillas transforms a comfort food classic. Saute onions, bell pepper, garlic and portobello mushrooms with cumin. Then use a second pan with to warm tortilla wraps and melt Daiya Pepperjack Style Slices. Add cilantro and serve with salsa and sour cream. Deliciously dairy-free.

Ingredients

1 cup Daiya Pepperjack Style Shreds
4 whole medium-large tortilla wraps, gluten-free or regular
1 tbsp olive oil
1 whole onion, thinly sliced
1 whole bell pepper, thinly sliced
3 cloves garlic, diced
8 oz baby portobello mushrooms, sliced
1/4 tsp cumin, to taste
1/3 cup cilantro
1 pinch salt & pepper, to taste
1/2 cup salsa
1 tbsp hot sauce, optional
1/2 cup vegan sour cream, optional

Instructions

Heat oil in large saute pan. Add onions and peppers, saute for 4 minutes. Mix in mushrooms and garlic, season with salt & pepper. Saute until peppers are tender, adding cumin halfway through.

Once veggie mixture is finished sauteing, spray another saute pan with oil/cooking spray and heat over medium-high. Add tortilla and spread 1/4 cup of Daiya Pepperjack Style Shreds across one half of the tortilla. Let cheese begin to melt and spoon a layer of veggie mixture and 1 tbsp. of cilantro on top. Fold empty half of tortilla over top of veggie side. Finish cooking until outsides are brown and cheese is melted. Repeat process with remaining tortillas.

Serve alongside salsa and vegan sour cream and/or hot sauce, if desired.

Tips for cooking with Daiya

25 min

Total Time

15 min

Prep Time

10 min

Cook Time

Servings