Vickys Refried Bean Quesadillas, Gluten, Dairy, Egg & Soy-Free. Stir together refried beans and drained tomatoes in medium bowl. Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish. Besides the mandatory cheese, vegetarian refried beans also go into these quesadillas; this is a great way to use up that can lurking in your pantry. egg-free.
Instead of taking the time to assemble these then This is a great recipe. Just the filling is so versatile. I’ve made the delicious quesadillas many times and I use the leftover bean filling to make fantastic. You can cook Vickys Refried Bean Quesadillas, Gluten, Dairy, Egg & Soy-Free using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vickys Refried Bean Quesadillas, Gluten, Dairy, Egg & Soy-Free
- You need 1 tbsp of sunflower oil.
- It’s 1 of onion, finely diced.
- It’s 2 clove of garlic, finely minced.
- You need 2 tsp of paprika.
- You need 1 1/2 tsp of ground cumin.
- It’s 1 1/2 tsp of ground coriander.
- You need 3/4 tsp of chilli powder.
- Prepare 400 grams of cooked pinto beans (canned are perfect), rinsed & drained.
- You need 1 of salt to taste.
- It’s 8 of tortillas, see my free-from recipe below.
- It’s 200 grams of tomato salsa.
- Prepare 100 grams of cheddar-style cheese, I use Violife gf sf vegan brand.
- You need 1 of guacamole & soured (coconut) cream to serve.
All varieties are gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt The verdict I get on this bean cheese variation on traditional quesadillas: muy sabrosas! Between the seasoning on the fajitas and the cayenne in the. Quesadillas are a favourite of mine for a relaxed summer dinner, cold beer in hand! This vegetarian version is surprisingly filling, and very tasty!
Vickys Refried Bean Quesadillas, Gluten, Dairy, Egg & Soy-Free instructions
- Heat the oil in a frying pan and fry off the onion and garlic until softened and golden.
- Add the paprika, cumin, coriander and chilli powder and stir in.
- Add the beans and mash them down in the pan with a potato masher. Mix in with the spiced onion & garlic and let warm through. Add a little hot water if the mixture is a bit too thick and season/spice to taste.
- Split the mixture evenly between 4 of the tortillas, spreading it out to the edges https://cookpad.com/us/recipes/338227-vickys-flour-tortillas-gf-df-ef-sf-nf.
- Top each with a quarter of the salsa and cheese then put the extra tortillas on top like a sandwich.
- Dry fry or grill/broil each tortilla sandwich for a couple of minutes on each side, just to melt the cheese and crisp the tortillas a little.
- Cut into triangles like a pizza and serve with the guacamole and sour cream. Here are some recipes I like https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream https://cookpad.com/us/recipes/333645-fresh-guacamole.
Lay a tortilla wrap on a clean dry surface. Reviews for: Photos of Black Bean Quesadillas. You can also use “refried black beans” which may sound terrible but you can find most nonfat versions these days (or make your own version where you basically puree the beans - it helps with the issue of the stuffing. Cheese and Refried Bean Quesadillas are so easy to throw together. These vegetarian refried bean quesadillas make for the perfect easy appetizer.