Quesadillas without cheese: an economical recipe for vegans
Quesadillas without cheese are a delicious alternative if you want a lighter, more economical recipe or simply want to try something different.
Ingredients · Servings 2
- 4 tortillas medianas de trigo o maíz
- 150 gr de champiñones frescos en láminas
- 1/2 pimentón rojo en tiras finas
- 1/2 cebolla morada en julianas
- 1/2 taza de maíz dulce
- 1 aguacate maduro
- 1 diente de ajo picado
- 1 cda de aceite de oliva
- 1/2 cdita de comino
- 1/2 cdita de paprika dulce
- 1 cda de cilantro fresco picado
- 1 cdita de jugo de limón
- Sal al gusto
- Pimienta negra al gusto
Method · 25 min
- Calienta el aceite de oliva en una sartén a fuego medio.
- Sofríe la cebolla y el ajo durante 2 minutos.
- Agrega el pimentón y los champiñones. Cocina durante 5 minutos hasta que estén tiernos.
- Incorpora el maíz, el comino, la paprika, la sal y la pimienta. Mezcla bien y cocina 2 minutos más.
- Retira del fuego y añade el cilantro fresco.
- Machaca ligeramente el aguacate con el jugo de limón.
- Coloca una capa fina de aguacate sobre cada tortilla.
- Distribuye el relleno de vegetales sobre la mitad de cada tortilla.
- Dobla las tortillas y cocínalas en una sartén caliente durante 2 o 3 minutos por cada lado hasta que estén doradas.
- Sirve inmediatamente y disfruta.
With a combination of sauteed vegetables and spices, these tortillas are golden brown on the outside and juicy on the inside, perfect for a quick lunch or a simple dinner, and suitable for vegans and vegetarians. So, let's get started!
How to make quesadillas without cheese at home
- 2 people
- Easy
- 420 Kcal
- 4 medium wheat or corn tortillas
- 150g of fresh sliced mushrooms
- 1/2 red bell pepper, cut into thin strips
- 1/2 red onion, julienned
- 1/2 cup of sweet corn
- 1 ripe avocado
- 1 clove of chopped garlic
- 1 tbsp of olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon of sweet paprika
- 1 tbsp chopped fresh cilantro
- 1 tsp lemon juice
- Salt to taste
- Black pepper to taste
- Heat the olive oil in a frying pan over medium heat.
- Sauté the onion and garlic for 2 minutes.
- Add the paprika and mushrooms. Cook for 5 minutes until tender.
- Add the corn, cumin, paprika, salt, and pepper. Mix well and cook for 2 more minutes.
- Remove from heat and add the fresh cilantro.
- Lightly mash the avocado with the lemon juice.
- Place a thin layer of avocado on each tortilla.
- Distribute the vegetable filling over half of each tortilla.
- Fold the tortillas and cook them in a hot pan for 2 or 3 minutes on each side until golden brown.
- Serve immediately and enjoy.
Tips for making irresistible quesadillas without cheese
- Don't overfill the tortillas to avoid them breaking.
- Cook the vegetables until they lose some of their moisture.
- Use fresh tortillas for greater flexibility. You can make corn or flour tortillas at home. You can also make variations like these rice tortillas.
- Add the avocado just before assembling the quesadillas.
- Keep the heat at medium to achieve even browning.
- Don't add too much salt at first; taste the filling first.
- You can add refried beans to increase the protein.
- A few drops of lemon add freshness and balance.
- Let it rest for a minute before cutting so that the filling settles.
What can I use to add creaminess to quesadillas without cheese?
Avocado, hummus, refried beans, or a vegetable cream are excellent alternatives to add a creamy texture.
How to prevent quesadillas without cheese from drying out?
Use moist ingredients like avocado, sauteed vegetables, or a light sauce to maintain a juicy texture.
What side dishes go best with this recipe?
Pico de gallo, guacamole, homemade tomato salsa, fresh salad, or Mexican green rice are ideal options.
