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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 omelette-style chickpea filling, and a “dinner” quesadilla with a sweet potato and black bean filling. Both were delicious!

Well your world
Well your world

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

Well your world

Breakfast Quesadillas

I love the chickpea flour in this quesadilla. You can use the batter without the tortillas to make an omelette!


Ingredients:

  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoon flax meal
  • 2 teaspoon baking powder
  • 2 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 cup water (more or less)
  • 2 serrano peppers, seeded and chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ¼ red onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup spinach
  • 2-4 tortillas

Instructions:

Add the flour, nutritional yeast, flax meal, baking powder, curry powder, garlic powder, and crushed red pepper to a large bowl and mix to combine. Add the water bit by bit and mix well. You want a nice thick batter. Let this sit for a few minutes so the flax seeds can absorb the water.

Add the peppers, onions, mushrooms, and spinach and mix.

To assemble the quesadillas, preheat a non-stick pan or electric griddle (350F). Place down a tortilla, spoon some batter into the middle and spread, and let that side cook for 5-10 minutes. Once you’re ready to flip, add the top tortilla and flip it over on the pan. Cook for 5 minutes more.

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

Well your world

Dinner Quesadillas

These quesadillas use sweet potato as their binder, and they couldn’t be any easier to make!


Ingredients:

  • 1 can pinto beans
  • 1 sweet potato, cooked
  • 1 can black beans
  • 1/2 cup of corn
  • 3-5 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1-2 teaspoon chili powder (optional)
  • 3-4 stems of kale, chopped 2-4 tortillas

Instructions:

Add the pinto and black beans to a large bowl and mash well with a potato masher or a fork. Add the rest of the ingredients and mix well.

To assemble the quesadillas, preheat a non-stick pan or electric griddle (350F). Place down a tortilla, spoon some batter into the middle and spread, and let that side cook for 5-10 minutes. Once you’re ready to flip, add the top tortilla and flip it over on the pan. Cook for 5 minutes more.

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.


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