One thing I’ve learned during this Fast is how easy it is to convert Mexican food to vegetarian and/or vegan options, if you don’t mind vegan cheese. I really enjoy Mexican food, so this was nothing short of good news for me.
INGREDIENTS
- Two Flour Quesadillas
- Olive Oil
- Vegan butter
- Mushrooms
- Spinach
- White Onion
- Red Bell Pepper
- Green Bell Pepper
- Orange Bell Pepper
- Shredded Vegan Cheese
- Taco Seasoning
For the Guacamole:
- Avocado
- Lime from lime juice
- Tomato
- Purple Onion – I used white because that’s all I had
- Salt
- Garlic Powder
- Cilantro
INSTRUCTIONS
- Chop all veggies and place in bowl.
- Season veggies with Taco Seasoning.
- Saute veggies in a skillet using olive oil and put aside
- Heat vegan butter in skillet
- Add one tortilla to the skillet, flipping until both sides start to brown
- Remove from skillet
- Add other tortilla to the skillet
- Top with vegan cheese and veggie mix
- Add other tortilla on top
- Press to flatten allowing cheese to melt but careful not to burn
- Flip quesadilla to allow an even heat on both sides
- Remove from skillet and cut into four triangles
- Top with Guacamole
- – Mash avocado
- – Add chopped tomato
- – Add chopped onion
- – Add Cilantro
- – Season with salt and garlic powder
- – Squeeze lemon juice
- – Stir
Quesadillas are really easy to prepare and take no time. I’ll probably add shrimp in this recipe at a later date. You can add any vegetable that you like if you prefer a veggie version, or any protein you like. I am not the one to add measurements to most recipes. I season to taste, like the elders taught me.
Let me know if you try this recipe.
xoxo,
Starr
