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There is a pile of cheese-free quesadillas cut into quarter circles on a circular white plate. A hand is squeezing a lime over the quesadillas. There is a blue bowl with salsa in it to the left and a colorful napkin with a fork to the right.

Cheese-free quesadillas

These flavorful vegan quesadillas ditch the cheese for a vibrant Black Bean and Beet Dip (or your favorite store-bought hummus) and are packed with sautéed onions, peppers, and corn. They're quick, easy, customizable, and perfect for a healthy lunch or snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Snack
Cuisine Mexican
Servings 4 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.

Video

Keyword Easy, Healthy, Quick