VEGAN CHORIZO QUESADILLAS
For the cheese: You have many vegan cheese options. You can use shredded mozzarella, a Mexican blend, pepper jack, Monterey jack, cheddar, or your favorite melting cheese. Optional add-ins: Mashed avocado, tomatoes, mushrooms.
- 1 tablespoon olive oil
- 1 cup bell pepper diced (colors of choice)
- 1 cup black beans canned, rinsed and drained
- 1/2 cup corn (canned, frozen or fresh)
- 1/2 cup onion diced
- 2 cloves garlic minced or crushed
- 1/2 cup cooked vegan chorizo (I love the kind from Trader Joe’s)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Tastic spice* to taste
- ¼ cup chopped cilantro
- 4 medium flour tortillas
- 2 cups shredded vegan cheese
For the sour-cream cilantro sauce:
- ½ cup sour cream
- 1/4 cup mayo or replace with sour-cream or Greek yogurt
- ¼ cup cilantro minced
- Juice of ½ lime
- 1 tsp olive oil
- Tastic spice to taste
Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with Tastic spice and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, chorizo and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.