This pack includes:
Recipe
What is there not to like about our El Cielo quesadillas? Wholegrain gluten-free Australian-made authentic tortilla goodness, made from Australian white corn for the best comfort food Mexican Food has to offer, and vegan.
Warning: Addictive, we take no responsibility if you cannot stop
Serves: 2-3 people
Ingredients:
For the spice mix:
- 1 tsp paprika, smoked paprika can also be used
- ¼ tsp ground black pepper
- 1 tbsp Guajillo Powder
- ¼ tsp garlic powder
- 1 tsp of nutritional yeast
- ¼ tsp salt
For the vegetables:
For the Guac:
- 2 ripe avocados
- ¼ 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
- ½ ripe tomato, seeds and pulp removed, chopped
- Red radishes, to garnish
To assemble, cook, and serve the vegan quesadillas:
Cooking Instructions:
- 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.
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Place another tortilla on top of the fillings and warm it for 10-15 seconds. (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.
Serve with
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 of weeks.