The quick and easy recipe for comforting vegetarian quesadillas for lazy evenings

As summer comes to an end and fall approaches, you may be craving comfort food without it taking a thousand years. That’s where this vegetarian quesadillas recipe comes in, and it can also help you let children eat vegetables they have never seen or known about. And if you want to veganize this recipe, just replace the two handfuls of grated cheese with an espresso cheese sauce made with corn and malt yeast.

Ingredients for 2 quesadillas

• 4 wheat tortillas (or corn if you want the gluten-free version)
• 300 g cooked red beans (canned or homemade)
• 1 bell pepper (or 1/2 red and 1/2 green for extra color)
• possibly other vegetables of your choice such as cherry tomatoes or avocado (mashed with lemon, red onion and jalapeño peppers to make a little family guacamole)
• 1 small onion
• 1 or 2 cloves of garlic
• 1 tablespoon of spicy chilli pepper (or failing that: 1 pinch of sweet pepper, or even 1 teaspoon depending on your appetite; 1 teaspoon of cumin; 1 teaspoon of granulated garlic; 1 teaspoon of paprika coffee; 1 pinch of ground coriander ; 1 pinch of oregano)
• 6 tablespoons of water
• juice of 1/2 lemon (preferably green)
• a few fresh coriander leaves (or, if you hate it, some aromatic herbs of your choice, you are an adult and capable of initiative)
• 2 handfuls of grated cheese (ideally cheddar, but Emmental is fine too)

Ingredients for a vegan cheese sauce

To veganize this vegetarian recipe, you can replace the 2 handfuls of grated cheese with a homemade cheese sauce:

• 3 tablespoons malted/dietary/brewer’s yeast
• 150 g canned corn, drained
• 1 teaspoon granulated garlic

Simply mix these three ingredients roughly in the blender until you get a thick paste, with a few bits left over.

How to easily make vegetarian or vegan quesadillas

• In a pan, heat a drizzle of oil to brown the onion, the pepper cut into strips and the chilli pepper for 2-5 minutes.
• Add the red beans, tablespoons of water and two chopped garlic cloves and simmer for another 15 minutes.
• Coarsely chop the beans before removing them from the heat.
• In another clean pan (or the same one you cleaned), place a tortilla, cover it with half the bean mixture, a handful of cheddar cheese or cheese sauce (and any other veggies of your choice like avocado and cherries). tomatoes), plus a drop of lemon juice and garnish with a second tortilla.
• Brown for 2-3 minutes on that side, then use a plate to carefully turn the work over to the other side for another 2-3 minutes. And here is a first quesadilla ready, all you have to do is repeat the operation with the other half of the bean mixture and the other two tortillas.
• You can cut each quesadilla into four triangles, chop some coriander (or other aromatic herb of your choice) and add a pinch of lemon (raw, the juice of this citrus fruit rich in vitamin C will promote the absorption of the iron contained in red beans, which are also rich in proteins), before serving like this, or with guacamole or tomato sauce (a little tomato pulp with a pinch of smoked paprika, a spoonful of vinegar and a teaspoon or a spoonful of maple syrup depending on your preference or less moderate for sweet and sour ) to dip (although it will melt enough as is).

To make your life even easier than in a pan, you can cook your two quesadillas at the same time for 10-15 minutes in a preheated oven at 180°C (this way you limit the risk of burning yourself by turning them in the pan). And why not multiply the doses by 2, so as to cook 4 quesadillas at a time in a convection oven? Throat it’s the limit.

Good try !

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