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🍽️ Crispy Vegan Quesadillas

554 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 red chili pepper
• 4 spring onions
• 1 avocado
• 150 g corn kernels (from the can; drained weight)
• 2 handfuls cilantro (10 g each)
• 8 wheat tortillas
• 150 g vegan cheese (grated)
• chili powder (for sprinkling)

Instructions

1. 1. Thoroughly wash the bell pepper and the chili pepper.
2. 2. Halve the vegetables and remove the seeds and inner membranes.
3. 3. Dice the deseeded vegetables into small cubes.
4. 4. Clean and wash the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Peel the avocado and cut it in half.
7. 7. Remove the pit from the avocado.
8. 8. Cube the flesh of the avocado.
9. 9. Drain the corn well in a sieve.
10. 10. Wash the cilantro leaves.
11. 11. Shake the cilantro leaves dry.
12. 12. Roughly chop the cilantro leaves.
13. 13. Place four tortillas on a round quesadilla grill.
14. 14. Spread half of the cheese evenly over the tortillas.
15. 15. Distribute the prepared vegetables evenly over the cheese.
16. 16. Add half of the chopped cilantro to the vegetables.
17. 17. Sprinkle the filling with the remaining cheese.
18. 18. Place a second tortilla on top.
19. 19. Close the grill.
20. 20. Press the quesadillas down slightly.
21. 21. Grill the quesadillas for 10 to 15 minutes.
22. 22. Turn the quesadillas occasionally while grilling.
23. 23. Remove the quesadillas from the grill once the cheese has melted.
24. 24. Cut the quesadillas into pieces.
25. 25. Arrange the pieces on plates.
26. 26. Sprinkle the finished quesadillas with the remaining cilantro.
27. 27. Garnish the quesadillas with chili.
28. 28. Serve the quesadillas immediately.

Nutrition per serving

• kcal: 554
• Protein: 21 g · Fett/Fat: 26 g · Carbs: 59 g