Vegan Zucchini Quesadillas


Definitely not as amazing as the real deal, but are DEFINITELY much healthier for you! (But yes, they are still delicious!)

4 whole wheat tortillas

2 cup dry pinto beans, soaked overnight

2 cups vegetable broth

1 cup water

2 medium zucchini, chopped (about 3 cups)

1/2 cup yellow onion, chopped

1 tomato, chopped (about 1/2 cup)

3/4 cup red onion, chopped

2 tbsp fresh cilantro, minced

1 cayenne pepper, minced

3 tbsp extra virgin olive oil

1 1/2 cups of our “cheese sauce

    • In a medium saucepan, bring vegetable broth, water and pinto beans to a boil
    • Once boiling, add yellow onion, cilantro, salt and pepper, reduce to low and simmer for 2 hours, partially covered
    • Let cool for at least 30 minutes after the beans are fully cooked
    • In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute
    • Add zucchini, salt and pepper and saute on medium heat for 5 more minutes, or until tender
    • Mix beans, zucchini, red onion and tomato together in a bowl (you can add the cheese sauce at this point too, as the cheese tends to ooze out of the quesadilla if put on separately)
    • In another frying pan on medium heat, add 1 tbs of oil and add 2 tortillas to the pan, each folded in half
    • Add 2/3 cup of the bean mix on top of the quesadilla OR add a little less of the bean mix if you haven’t mixed in the cheese sauce and then drizzle some of the cheese sauce on top
    • Fold the other half of the tortilla on top and cook for about 5 minutes or until bottom is golden brown
    • Flip over and cook for an additional 3 minutes
    • Repeat with 2 more tortillas


About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Vegetarian Recap: 7 Months Later… « The vegetarian pact's Blog

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