Whole-food, plant-based quesadillas with refried beans, homemade vegan queso & veggies. Kid-friendly and so easy to make.
Course Main Course
Cuisine Mexican
Keyword quesadilla
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Ingredients
1/4cupdiced bell peppers
1/4cupdiced onions
1/4cupdiced mushrooms
4tortillas
1/216 oz canfat-free refried beans
1/2cupQuesorefer to link below
spinach
Optional Toppings
salsa
guacamole
hot sauce
Instructions
Heat a medium non-stick skillet over medium heat. Add diced peppers, onions, mushrooms and 2 T of water. Saute veggies for about 3 minutes, or until soft.
Transfer sauteed veggies to a bowl.
Spread 2 of the tortillas with refried beans and 2 with Better than Cheese Spread.
Heat the non-stick skillet over medium heat, add 1 refried bean tortilla (bean side up), scatter on half of sauteed veggies and spinach and then top with 1 queso tortilla.
Cook for 3 minutes, flip and then cook other side for 3 minutes, or until golden brown.
Remove quesadilla from skillet and repeat process to create the second quesadilla.
Slice each quesadilla into 6 wedges and serve with toppings of choice.
Notes
Refer to this Vegan Queso Dip link for the recipe.We like to use this Rachael Ray Nonstick Skillet for our quesadilla-making adventures. If you're in need of any nonstick cookware, we've always been impressed with Rachael Ray's collection.