Think quesadillas without the cheese sounds lame? Well stop being such a negative nancy... and also go make these and let your mind be blown by the power of veggies (pleaseandthanks).
These guys have incredible flavour, are super packed with protein, and the creamy butternut squash means you don't even miss the cheese.
Check ch- check check check... Check it outttt:
Recipea:
Makes two quesadillas.
2 teaspoons vegan butter
2 medium whole wheat tortillas
1/2 can kidney beans
3 tablespoons salsa
1/2 small butternut squash
1/2 red pepper
1 tablespoon olive oil
3 tablespoons vegan mayo
2 teaspoons taco seasoning
1/4 teaspoon cumin
Pinch of hot paprika
Salt & pepper
Cut the pepper and butternut squash into thin strips and toss in olive oil, salt and pepper.
Bake in 200 degree (c) oven for 20-30 mins until fork tender and roasted and brown on the edges.
Smash kidney beans with a fork and add 2 tablespoons of salsa until a paste forms.
Combine vegan mayo, salsa, taco seasoning, cumin, paprika, and salt & pepper.
Heat skillet to medium high heat, lightly butter 1 side of the tortilla and place on the pan. Place bean mixture on half the tortilla and smooth down. Then layer a few slices of the butternut squash and red pepper over the beans and drizzle some of the sauce over the top. Fold over and press down lightly with a spatula. Heat 1-2 minutes (until tortilla is golden brown) then flip for 1-2 minutes.
Cut in thirds and serve with avocado and/or salsa.
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