These roasted red pepper cheesy vegan quesadillas are a delicious and flavorful dinner that the whole family will love!
Core the pepper and slice it in half, removing any seeds. Place the two halves cut side down on the baking sheet. (I love roasted red peppers, so I usually make more than one - you can roast a few at a time if you wish).
Bake at 450 degrees until the skin is wrinkled and browned. Place the peppers in a glass bowl and cover with a plate, allowing to cool for 30 minutes.
Once the peppers are cool, peel the skins off using your fingers. Discard the skins. Slice the peppers into thin strips.
While the peppers are cooling, you can caramelize the onion. Peel the onion and slice very thin, then place in a pan over medium heat. Cook, stirring often, until golden brown and soft, about 25 minutes.
Heat some vegan buttery spread in a frying pan over medium heat. Add a wrap to the pan and spread some refried beans on half. Add some sliced roasted red peppers, caramelized onions, and a slice of vegan cheese.
Fold the quesadilla in half. Let it cook to golden brown on one side before flipping. Once it is golden brown and crisp 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.
It's a good idea to make the roasted red peppers ahead of time so you have them ready to go, since they take a little time to cook and then cool.
These are best when served right away, but you can store them in the refrigerator for a couple of days.
If you can't have beans, add more vegan cheese or roasted broccoli or cauliflower.