Vegan Guacamole Quesadillas
What is there not to like about our El Cielo quesadillas? Wholegrain gluten free Australian made authentic tortillas goodness, made from Australian white corn for the best comfort food Mexican Food has to offer, and today with that vegan twist.
Optional: add some stringy cheese and it can become vegetarian
Warning: Addictive, we take no responsibility if you cannot stop
Serves: 2-3 people
For the spice mix:
1 tsp paprika, smoked paprika can also be used
tsp ground black pepper 1 tbsp
Guajillo Powder ¼
tsp garlic powder
1 tsp of nutritional yeast ¼
For the vegetables:
1 tbsp olive oil
1 bell pepper sliced into strips
1 small zucchini or yellow squash diced or cut into quarter-moons
1 small red onion thinly sliced
Ki Gourmet - la doña green Serrano chilli salsa
Optional: fresh jalapenos, the more the spicier
For the Guac:
2 ripe avocados
teaspoon of salt, more to taste 1 tablespoon fresh lime juice or lemon juice
2 tablespoons to ¼
cup of minced red onion or thinly sliced green onion 2 tablespoons coriander, finely chopped
A dash of freshly grated black pepper
ripe tomato, seeds and pulp removed, chopped Red radishes, to garnish
To assemble, cook, and serve the vegan quesadillas:
Heat the olive oil in a large pan, on medium-heat.
Get the spice mix ready by adding all of the spices to a small bowl.
Once the oil is hot, add the bell pepper, zucchini, and red onion.
Cook the vegetables over medium-high heat, stirring frequently, until nicely browned and softened, about 4-5 minutes.
Add the spices and cook for about 1 minute until fragrant.
Add ½ cup of Ki Gourmet La Doña and toss through until the vegetables are well coated, add more as desired, cook for 1-2 min
Remove from the heat, cover to keep warm and set aside.
Make your Guac Mix
Fill your vegan quesadillas. Heat a lightly oiled pan over medium heat.
Take a tortilla and lay it flat in a non-stick pan with a tsp of veg oil, medium heat
Onto one half of it, spread about one fifth of the bayo beans, prepared vegetables, and chopped fresh coriander.
Place another tortilla on top of the fillings and warm it for 10-15 secs. (
NOTE: The tortilla needs to be warm before you do to avoid breaking it) Cook until lightly browned and crisped, then flip over and repeat on the other side.
Post Cooking Tip: Please put the unused tortillas in a Ziplock bag and make sure to draw out as much air as possible or a plastic container, preferably folded in a small tea towel. They should last in the fridge for 3-4 days or in the freezer for a couple weeks.