Cheesy Vegan Quesadillas With Corn Salsa
Cheesy vegan loaded quesadillas topped with a corn and red onion mayo 'salsa' on top. Ready in 12 minutes, so easy to make and perfect for breakfast or lunch.
Ingredients
For the quesadillas:
- 4 large tortillas 2 Per person
- 6 slices Follow Your Heart Smoked Gouda
- 400g tin mixed beans chickpeas, butter beans kidney beans, black beans
- 1 red pepper
- 1 red onion
- 1 tsp smoked paprika
- ½ tsp cumin powder
- 1 tsp oregano
- ½ tsp onion powder
For the corn mayo salsa:
- 2 tbsp Follow Your Heart Avocado Oil Vegenaise
- 50 g drained corn
- ½ red onion finely diced
- ½ red pepper finely diced
- Squeeze 1/2 lime optional
Instructions
- Start by dicing the pepper and onion and frying with a drizzle of olive oil for five minutes before adding all of the dried herbs and spices along with the mixed beans (drained)
- Fry for a further 5 minutes then set aside
- Load up one side of the tortilla wrap by layering on a few slices of the Smoked Gouda followed by the filling, top with more cheese then place the other tortilla on top, repeat with the other then fry or grill until the inside is melted
- Make the salsa by simply mixing all of the ingredients together with the Follow Your Heart Avocado Oil Vegenaise then garnish on top of the quesadillas once toasted and beautifully melted on the inside