Quesadillas

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

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