Vegan Crunch Quesadillas
These are just outstanding. Please give them a try!
Ingredients
- Large Tortillas
- Shredded Lettuce
- Sliced or Mashed Avocado
- Chopped Tomatoes
- Scallions
- Fresh Cilantro
- Fresh Basil
- 8 oz Mushrooms we used baby bella
- Tostadas
- 1 can Black Beans drained and rinsed
- 1 pkg Taco Seasoning
- 1 Jalapeno diced
- Cooking Oil olive or avocado preferred
- 1 Onion cut into long, thin pieces
- 1-2 Garlic Cloves
Instructions
- In a skillet heat up the oil on low-medium heat, and then add onion, jalapeno, and garlic (and other peppers if you're using them).
- Cook for roughly 5 minutes, until onions soften.
- Add mushrooms, taco seasoning, and 1/4 cup of water to skillet.
- Stir and cook for another 5 minutes.
- Remove from heat and set aside
- Place a tortilla on a large plate. We put our toppings on one half of the tortilla so it can be folded easily
- Add a couple spoonfuls of your cooked mushroom mixture, black beans, and drizzle some cashew queso.
- Grab a tostada and break it in half and add it on top of the queso.
- Add fresh ingredients on top of the tostada pieces; shredded lettuce, tomato, scallions, cilantro, and basil.
- Finish teh top with avocado if you’re using it.
- In a large skillet add some oil and turn to low heat.
- Once oil is heated, fold over the tortilla and transfer it to the skillet.
- Cook for 2-3 minutes per side.