Vegan Quesadillas with Sautéed Vegetables
Ingredients
- 1-2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/3 red onion, diced
- 1/3 white onion, diced
- 1 jalapeno, seeded and diced (optional)
- 1 red bell pepper, quartered
- 80g mushrooms
- 1-2 small zucchinis, quartered
- 100g sweet corn
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 3-4 large whole wheat tortillas
- 1/2 cup vegan cheese
Preparation
Sauté the garlic, onions, mushrooms, zucchini, bell pepper, and corn with a bit of oil until the onions become translucent.
Stir in the cumin, salt, and pepper to taste.
Remove from the stove and set aside.
In a separate or the same pan, use a bit of oil and place a whole wheat tortilla in it, then cover with vegan cheese and cook until the cheese melts.
Add the sautéed mixture on top of the cheese-covered tortilla and cover with another tortilla.
Repeat the process with any remaining mixture and tortillas.
Cut into even slices and serve.
