Meatless Monday Vegan Quesadillas

Meatless Monday Vegan Quesadillas

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If you’re in need of new dinner menu idea, look no further than a classic quesadilla! Perfect for entertaining or a weeknight kid- friendly dinnner!

I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.

What you’ll need for a dozen quesadilla wedges:

* If you’re vegan, be sure to check your refried beans. Some have added sugar.

– 6  organic corn tortillas

– 3/4 cups fat free refried beans

– 1 tablespoon hot sauce or ground chiles

– 1/2 fresh avocado, diced

– 1/2 large tomato, seeds removed, diced

– 1/4 white onion, diced finely

Ingredients

  • I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.
  • In a small bowl, combine beans and hot sauce or chiles.
  • On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness.
  • You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp.
Read the whole recipe on The Jewish Hostess