Quick Vegan Quesadillas with Pinto Beans and Sautéed Veggies
These quesadillas are easy to throw together and work great for meal-prepping (just save the ingredients and toast the quesadilla when you're ready to eat it). You won't even notice there's no cheese involved!
Ingredients
Sauteed vegetables:
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1/2 white or sweet onion
- 1 jalapeno
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp Olive oil
The Rest:
- 2 cans pinto beans*
- 8 Flour or corn tortillas medium
Pair with it:
- Mango salsa
- Red salsa
- Fresh chopped cilantro
- Vegan queso
- Avocado slices
Instructions
Vegetables:
- Cut bell peppers (1 orange, yellow, and green) and onion (1/2 white/sweet onion) into strips. Dice jalepeno (1) and garlic (2 clove).
- Heat skillet (my favorite to use for this is cast iron) on medium heat. Once hot, add oil, then all ingredients.
- Cook until veggies have more color and are fragrant (5-8 minutes), stirring frequently.
- Transfer veggies to a different container.
Quesadillas:
- Mash 1/4-1/2 cup pinto beans onto half of a tortilla using a fork or potato masher.
- Place about 1/4 cup of vegetables on top of beans and fold tortilla in half.
- Place quesadilla in heated cast iron skillet and cook on each side until tortilla is crispy and light brown in color (~2 minutes each side).
Notes
*Feel free to use refried beans instead of pinto beans. Make sure to look for "vegetarian" on the label, since most canned refried beans are made with lard.