Vegan Quesadillas
Gooey vegan cheese, crispy tortillas, and a mix of hearty veggies make these easy Vegan Quesadillas so delicious, you won’t be able to stop at just one. I have them ready in just 30 minutes and they’re the perfect healthy snack or a light meal.
Servings: 4 servings
Calories: 253kcal
Ingredients
- 4 whole wheat flour tortillas
- 8 oz frozen butternut squash cubes
- 8 oz frozen kale
- 1 red onion diced
- 4 cloves garlic minced
- 1 cup vegan cheese you'll use ¼ cup per quesadilla; can be omitted
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper or crushed red pepper optional, if you like things on the spicier side
Instructions
- First, heat a large skillet over medium-heat with a tablespoon of oil. Sauté the onion and garlic until translucent.
- Next, add the butternut squash and kale, sauté until cooked through.
- Once the veggies have defrosted, add in all of the spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another ten minutes until all of the ingredients have combined and the squash is slightly soft.
- Assemble the quesadilla! Take one flour tortilla and sprinkle 1/8 cup of vegan cheese on half of the tortilla. Top with ¼ of the butternut squash/kale mixture, then top again with 1/8 cup of cheese.
- Spray a skillet with cooking spray and brown your quesadilla on both sides until golden brown and slightly crispy.
- Let the quesadilla cool for a couple minutes after removing from the pan, then slice and serve with your choice of toppings.
Notes
- My #1 Secret Tip for making these vegan quesadillas is to be patient and keep the heat low. I’ve learned that if the heat is too high, the tortillas brown too fast and the cheese doesn’t have time to melt. Cooking them slowly lets everything get perfectly melty and crisp without burning.
- Use frozen veggies: I like using frozen squash and kale to save time. If I use fresh veggies, I just make sure to adjust the cooking time a bit.
- Adjust spices: When I’m craving a little extra heat, I’ll toss in some cayenne, red pepper flakes, or a spicy taco seasoning.
- Don’t slice right away: I always let the quesadillas cool for about 5 minutes before cutting so the filling stays in place. A pizza cutter works great for clean slices.
- Don’t overfill: It’s tempting to load them up, but I try not to overstuff the tortillas so they cook evenly and don’t fall apart.
- Press gently: While cooking, I gently press the quesadilla with a spatula to help the cheese melt and the filling hold together.
Nutrition
Serving: 1quesadilla | Calories: 253kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 637mg | Potassium: 99mg | Fiber: 4g | Sugar: 4g