Name: Quesadillas
Yield: Serves 4–6
Ingredients: 1 red (bell) pepper, halved, deseeded and thinly sliced; 1 yellow (bell) pepper, halved, deseeded and thinly sliced; 200 g (7 oz) mushrooms, sliced; 100 g (3½ oz) baby spinach; 1 × 400 g (14 oz) can red kidney beans or other canned beans of your choice, drained; 1 avocado, peeled, pitted and sliced; 2 tbsp olive oil; 1 red onion, thinly sliced; 1 tsp each chilli powder, cumin and dried oregano (or other spices, to taste); 2 spring onions (scallions), chopped; salt, to taste; Soured Vegan Cream, to serve (optional); 1 × recipe quantity Melting ‘Cheese’ or store-bought vegan mozzarella-style cheese; 8 medium tortillas

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This makes eight folded tortillas: enough to feed four hungry teenagers or up to six people with more modest appetites!

Ingredients

2 tbsp olive oil
1 red onion, thinly sliced
1 red (bell) pepper, halved, deseeded

Sandwich
Starter
Vegan

Method

Heat 1 tbsp of the olive oil in a large saucepan over a medium heat, add the onion and peppers and fry for about 10 minutes, stirring from time to time, until tender.

Add the mushrooms, spinach, beans, spices and herbs, and cook, stirring, for 2–3 minutes, then remove from the heat. Season w

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Ingredients

Method

Part of