Mushroom and Onion Vegan Quesadillas.
These mushroom and onion quesadillas are just right for a cozy dinner at home! Crispy, buttery, and stuffed with a savory filling, these are always a crowd pleaser.
Ingredients
- 6 ounces white button mushrooms sliced
- 1 Tablespoon vegan buttery spread
- 1 large sweet onion thinly sliced
- 2 Tablespoons vegan buttery spread
- 4 vegan gluten free tortilla wraps or any wrap that suits your dietary needs
- 1 ⅓ cups refried beans
- 4 ounces vegan cheese I used Daiya Jalapeno Havarti block
Instructions
Make the caramelized onions and mushrooms:
- Put the thinly sliced onion, mushrooms, and vegan buttery spread in a frying pan, then place in a pan over medium heat. Cook, stirring often, until golden brown and soft, about 25 minutes.
Make the quesadillas:
- Heat a ½ Tablespoon of vegan buttery spread in a frying pan over medium heat. Add a tortilla to the pan and spread some refried beans on half. Add the dairy free cheese, then the caramelized veggies on top.
- Fold the quesadilla in half. Let it cook to golden brown on one side before flipping. Once the tortilla is crisp and golden on both sides, remove from the pan and place on a plate.
- Repeat steps 2 and 3 with the remaining ingredients. Slice each quesadilla in half before serving.
Notes
These are best when served right away, but you can store them in the refrigerator for 3 days. When you want to reheat them, use the toaster setting on the toaster oven.
If you can't have beans, add more vegan cheese ,eggplant, roasted broccoli, or cauliflower.
Nutrition
Calories: 291kcalCarbohydrates: 32gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 952mgPotassium: 216mgFiber: 6gSugar: 5gVitamin A: 468IUVitamin C: 3mgCalcium: 92mgIron: 2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!