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Easy Plant Based Quesadillas | Breakfast & Dinner! | Vegan Oil Free
When I think of quesadillas, I’m reminded of that unhealthy garbage I used to eat in a past life. Not anymore! These quesadillas are plant-based, healthy, and even salt, oil, and sugar free! Not only that, but they’re pretty easy too. We did two different quesadillas for this video: a “breakfast” quesadilla with an omelet-style chickpea filling, and a “dinner” quesadilla with a sweet potato and bean filling. Both were delicious!
We had a few technical difficulties when we did these quesadillas. On the first try on my favorite non-stick griddle, the tops of the tortillas folded up and away from the quesadillas! It was pretty hilarious. I would recommend either using a grill press if you have one, or just waiting to put the top tortilla on just before flipping. If you’re using a panini press, this won't be an issue. Both ways work great! I love how both of these came out. The breakfast quesadilla didn’t puff up how I wanted it to at first but once we added a little baking powder, it worked like a charm. You could even eat it without the tortilla and make a regular omelette. I love the both of these quesadillas because as long as you have tortillas on hand, you probably have all of the ingredients at home to whip these up!
wellyourworld.com
Breakfast Quesadillas
I love the chickpea flour in this quesadilla!
Ingredients:
- 1/2 red onion, chopped
- 2 bell peppers, chopped
- 1/2 cup mushrooms, chopped
- 2 serrano peppers, seeded and chopped (optional)
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup chickpea flour
- 2 tablespoon flax meal
- 2 tablespoons Nutritional Yeast
- 2 teaspoons baking soda
- 2 teaspoons apple cider vinegar
- 1 cup water (more or less)
- 1/2 cup fresh greens, roughly chopped
- 1 handful fresh cilantro, chopped
- tortillas
Instructions:
Sauté the onion, mushrooms, and pepper, adding splashes of water along the way to keep from sticking. After a few minutes, add in the curry powder, garlic powder, and crushed red pepper. Continue to sauté until for a minute or two and set aside.
To make the batter, add the chickpea flour, flax meal, nutritional yeast, baking soda, and apple cider vinegar to a large mixing bowl. Slowly add in the water until you have a nice batter consistency. Whisk everything together and set aside.
Now, combine the sauteéd ingredients, greens, and cilantro into the large mixing bowl with the batter. Mix well.
To assemble the quesadillas, preheat a non-stick pan or electric griddle to 350°F. Place one tortilla down, spoon a generous amount of batter into the middle,spread, and allow to cook on that side for 5-10 minutes. Once you’re ready to flip, add the top tortilla, flip, and allow to cook for another 5 minutes.
To cook in a panini press, spoon the batter onto the tortilla as usual, place the top tortilla on the filling, and press the top down and cook for 10-15 minutes.
To serve, cut into quarters and top with pico, hot sauce, or diced avocado.
wellyourworld.com
Dinner Quesadillas
These quesadillas use sweet potato as their binder, and they couldn’t be any easier to make!
Ingredients:
- 1 sweet potato, cooked
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 1/2 cup of corn
- 3-5 garlic cloves, minced
- 1-2 teaspoons chili powder (optional)
- 1/2 teaspoon dried oregano
- ½ cup fresh greens, roughly chopped
- tortillas
Instructions:
In a large mixing bowl, add the sweet potato, black beans, and pinto beans and mash with a potato masher.
In the same bowl, throw in the remaining ingredients except the tortillas and mix well.
To assemble the quesadillas, preheat a non-stick pan or electric griddle to 350°F. Place one tortilla down, spoon a generous amount of batter into the middle,spread, and allow to cook on that side for 5-10 minutes. Once you’re ready to flip, add the top tortilla, flip, and allow to cook for another 5 minutes.
To cook in a panini press, spoon the batter onto the tortilla as usual, place the top tortilla on the filling, and press the top down and cook for 10-15 minutes.
To serve, cut into quarters and top with pico, hot sauce, or diced avocado.
Veggie Broth Mix
