Vegan Recipe: Fajita Quesadillas

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber, while corn tortillas are often less expensive.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit cheese

Nutritional yeast adds a cheesy flavor with fewer calories, and omitting cheese reduces costs.

Cut bell peppers into thin julienne strips.

Slice onion into thin strips.

Julienne zucchini.

Place all vegetables into a bowl.

Add safflower oil to a heated pan.

Add the mixed vegetables to the pan and season with lemon pepper, salt, and black pepper.

Cook vegetables until they are wilted and slightly soft, about 2-3 minutes.

Prepare chipotle sauce by mixing vegenaise with chipotle in adobo sauce and seasoning with salt and pepper.

Taste the sauce to adjust seasoning if necessary.

Let the cooked vegetables cool before adding cheese to prevent melting in the bowl.

Chop green onion and add most to the vegetable mixture, reserving some for garnish.

Add cilantro to the vegetable mixture for garnish.

Mix in vegan cheddar and vegan Jack cheese into the cooled vegetable mixture.

Take a tortilla and fill with 1/3 cup of the veggie cheese mixture, then fold in half.

Heat vegan butter in the pan over medium heat.

Cook two quesadillas at a time in the pan for about 1 minute per side until golden brown.

Slice avocado and season with salt for garnish.

Prepare chipotle sauce in a squeeze bag for presentation.

Cut cooked quesadillas into thirds and plate them with avocado and drizzle with chipotle sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens