September 11, 2016
These vegan quesadillas with bean cheese and fajitas are unbelievably tasty. These are rich and cheesy, you’d never know they were dairy-free.
These vegan quesadillas with bean cheese and fajitas are unbelievably tasty. These are so rich and cheesy, you'd never know they were dairy-free.
pico de gallo:
- 2 medium Roma tomatoes, diced
- 3 tablespoons diced red onion
- 2 tablespoons finely chopped cilantro leaves
- 2 teaspoons fresh lime juice, plus more to taste
- 1 teaspoon ribbed, seeded, and minced jalapeño, plus more to taste
- 1/4 teaspoon Celtic sea salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 1 medium avocado, pitted and peeled
- 1/4 cup (40g) seeded and diced tomato
- 1 1/2 teaspoons diced red onion, plus more to taste
- 1 teaspoon fresh lime or lemon juice, plus more to taste
- 1/8 teaspoon Celtic sea salt, plus more to taste
- 1 (15-ounce/425g) can cannellini beans, rinsed and drained well
- 2 tablespoons Massel vegetable broth
- 2 tablespoons fresh lemon juice, plus more to taste
- 2 tablespoons tahini
- 2 tablespoons white miso paste
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon sweet paprika
- Pinch of cayenne pepper
- 1/2 teaspoon Massel vegetable powder, plus more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon chipotle chile powder
- 2 tablespoons extra-virgin olive oil, plus more for the tortillas
- 2 cups (260g) thinly sliced red onions
- 1 small red bell pepper, ribbed, seeded, and thinly sliced lengthwise
- 1 small green bell pepper, ribbed, seeded, and thinly sliced lengthwise
- 1 small yellow or orange bell pepper, ribbed, seeded, and thinly sliced lengthwise
- 4 large gluten-free tortillas (or regular tortillas)
- Vegan sour cream, to serve
To make the pico de gallo, toss all of the ingredients together in a bowl and tweak the flavors to taste. Set aside.
To make the guacamole, mash the ingredients together in a bowl to a rustic consistency and tweak flavors to taste. Set aside.
To make the bean cheeze, throw all the bean cheeze ingredients into your blender and blast on high for about 30 seconds, until smooth and creamy. Tweak the lemon juice and salt to taste. Set aside.
To make the fajitas, combine the Massel vegetable powder and spices in a small bowl. In a large skillet, heat the olive oil over medium heat and sauté the onions, bell peppers, and spices for about 7 minutes, until the vegetables soften and begin to caramelize. Set aside.
To assemble the quesadillas, lay two tortillas out flat, and with a butter knife spread half of the bean cheeze on the surface of each of the two tortillas, and then lay half of the fajitas over each tortilla. Take the remaining two tortillas and place on top of each of the layered tortillas to create a sandwich. Brush each tortilla sandwich with extra-virgin olive oil.
In a large skillet over medium heat, fry one prepared quesadilla for about 1 minute on each side until lightly browned and crispy. Repeat with the remaining tortilla.
Cut each quesadilla into eight equal triangles and serve family style, passing pico, guacamole, and sour cream at the table.