Arriba! If you like Mexican/spicy food, you will love my vegan take on the classic bean and cheese quesadillas! They are delicious, quick and easy and not mouth-scorchingly hot, merely pleasantly spiced. You can use either wheat or corn tortillas and also add chopped onions, as well as the garlic. You could also substitute mushrooms in place of the vegan meat. There are a lot of variations to the fillings, it all depends on personal preferences, but this is my favourite, as it is one of the most simple, with not too many ingredients.
Ingredients (Makes 8, when sliced)
- 1 tbsp vegetable oil
- 7 oz/200 g vegan bacon or ham, chopped
- 2 mild green chili peppers, sliced into rings
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 1 (14 oz/400 g) can red kidney beans, rinsed and drained
- Salt, to taste
- Cayenne pepper, to taste
- 4 flour tortillas
- 1 small cup/100 g shredded vegan cheese (cheddar-style works best)
1) Preheat the oven to 400ºF(or 200ºC/Gas Mark 6). Line a baking tray with foil or parchment.
2) Heat the oil in a skillet; add the vegan bacon, chilies and garlic and fry until the bacon is cooked through. Stir in the tomato paste and 3-4 tablespoons of water; add the beans and simmer, stirring, for 2-3 minutes. Season with the salt and pepper.
3) Spread the bean mixture onto the tortillas, top with vegan cheese and fold in half.
4) Place on the baking sheet lined with parchment and bake until golden-brown, around 10 minutes. Slice into halves and serve with a green salad and fries, as a meal.
Photo courtesy Flickr creative commons.