Everyone loves a good ole’ cheese quesadilla, even us who don’t consume dairy. SO…here’s a vegan-friendly, whole foods based quesadilla that’s the definition a simple, plant based, and delicious meal. This has become a weekly staple for my husband and I over the past few months, so naturally it needed to be the first recipe I share. My personal favorite way to eat it is to pair it with cilantro lime rice and green beans that I sauté in the veggie pan after they’ve been cooked.

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Recipe

Serves: 2 large quesadillas

Cook time: 30 minutes

Ingredients:

• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1/2 yellow onion, sliced
• Cheddar cheese
• Sour cream (see recipe)
• 2 Burrito size flour tortillas
• 1/2 can Black beans
• 1 tsp Garlic powder
• 1 tsp Taco seasoning
• Juice from ½ a Lime
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Paprika

Directions:

• Slice all veggies and add to a bowl
• Drizzle avocado oil, salt, pepper, taco seasoning, garlic powder, lime, and paprika over veggies and mix until coated
• Add veggies to a hot pan (any pan works but I prefer cast iron)
• Pre-heat a panini press to 350. If you don’t have a panini press, a pan will work just as well!
• While veggies are cooking, drain and rise black beans
• Spread cheddar cheese over entire tortilla and add the black beans and veggies to one side
• Once pan is hot, add quesadilla to the pan
• Cook until cheese appears “less shiny” (roughly 3-5 minutes), then fold over
• Continue cooking, flipping halfway through, until slightly golden brown on each side, about 10 minutes total
• Remove from pan, slice, and serve with sour cream!