If you think going vegan means you have to leave all your old favorite foods behind, think again! This cheese-free quesadilla will make you forget all about traditional quesadillas. This one is filled with my Mexican inspired Black Bean and Beet Dip, but you can use a store bought hummus or dip that you like if you just want to make something quick! Its also packed with sauteed onions, peppers, and corn to make this a satisfying and healthy meal that’s great for a quick lunch or a hearty snack.
HOW TO MAKE CHEESE-FREE QUESADILLAS
These cheese-free quesadillas come together really quickly! Just sauté the onion, peppers, and frozen corn with some cumin, paprika, salt, and pepper for about 7 minutes. Then assemble the Black Bean and Beet Dip and veggies onto a 6-inch tortilla. Fold in half and cook in a pan until it’s golden brown on each side. Serve with limes, avocado, salsa, and hot sauce.
You can swap out the dip for your favorite store bought hummus or dip, and you can customize with your favorite veggies. Add crumbled and sauteed tofu for extra protein.
INGREDIENTS IN CHEESE-FREE QUESADILLAS
Tortillas: I used store-bought 6-inch tortillas. I prefer to fold them in half instead of using two tortillas to make one big circular quesadilla because it’s so much easier to flip in the pan and holds in more of the delicious veggie filling. Swap these out for corn tortillas to make this dish gluten-free!
Black Bean and Beet Dip: This recipe uses my Black Bean and Beet Dip which is bursting with Mexican inspired flavors and is packed with veggies like kale, beans, and beets! The cheese-free quesadilla recipe is super versatile, so feel free to swap this out with a store-bought hummus or dip. However, I highly recommend giving the Black Bean and Beet Dip a try if you’ve got the time!
Sautéed veggies: I used onions, peppers, and corn for this recipe because they have a fajita type vibe that pairs well with the Black Bean and Beet Dip. Sautéed mushrooms and crumbled tofu would make excellent additions or substitutions, or you could use anything you have on hand.
Spices: Some basic spices like cumin and smoked paprika are all that are needed in this dish because the Black Bean Beet Dip already has so much flavor!
WHAT YOU WILL LOVE ABOUT CHEESE-FREE QUESADILLAS
- Quick and easy to make
- Replacement for cheese quesadillas
- Customizable – swap out ingredients to make them your own
- Versatile – use for meal prep, a hearty snack, or a quick lunch or dinner
- Budget friendly
- Unexpected and delicious
- Uses my recipe for Black Bean and Beet Dip for extra veggies, fiber, nutrients, and flavor!
Cheese-free quesadillas
Equipment
- 1 Non-stick pan
Ingredients
- 6-inch tortillas
- Black Bean and Beet Dip link above
- 1/2 red onion sliced
- 1 red bell pepper sliced
- 1 cup frozen corn
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt to taste
- Pepper to taste
Serve with
- Avocados
- Salsa
- Lime
Instructions
- Lightly grease the large skillet with a bit of oil and place over medium-high heat. Once hot, add the onions and peppers and cook for 3-4 minutes. Stir in the spices and cook for 1 minute. Add the frozen corn and continue to cook for a couple of minutes or until the vegetables are slightly crispy on the edges.
- Place the onion, pepper, and corn mixture aside. Clean your pan, or use a different pan, and place it over medium heat. Evenly spread about ¼ cup of the black bean and beet dip on a tortilla, covering the entire tortilla. Add about ¼ cup of the veggie mixture to half of the tortilla and then fold it in half.
- Lightly grease the skillet. Place the quesadilla on the skillet and cook for 3 minutes. Flip to the other side and cook for 2 - 3 mins. Repeat for each quesadilla.
Leave a Reply