These Mexican Vegan Quesadillas with Avocado Crema are a quick, easy and delicious weeknight meal that's creamy, crispy and oh-so-good. Ready in just 15 minutes!
2tablespoonsregular or vegan greek yogurt + 1/4 teaspoon garlic powdermix together
Avocado Cilantro Cream Sauce:
1cupavocado
1tablespoonlime juice
1/4cupcilantro
1/4teaspoonsalt
Instructions
Preheat a greased panini machine, or a indoor grill or even a large pan to medium heat.
In a bowl, mix the corn, tomatoes, black beans, parsley, cumin, and chili powder. Add the salsa and mix to combine.
On one of the tortillas, spread the entire greek yogurt and garlic powder mixture.
Add the black bean mixture to the top of the tortilla. Spread the cheese on top and top with the other tortilla.
Place on the heated machine to grill until crispy, about 3 minutes, and then flip. NOTE: If you're having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Alternatively, you can use a tortilla wrap twice the size and just fold in half for a top and bottom.
When crispy, remove from the machine and place onto a plate. Cut into four equal pieces and top with Avocado Cilantro Cream Sauce.
Avocado Cilantro Cream Sauce
Mix all the ingredients together.
Notes
This recipe is vegan.
2.HOW TO STORE
You can store these quesadillas in the fridge in a tupperware container or tinfoil for no more than 3 days. To reheat, you can pop them into the oven for 5 minutes in the tinfoil at 350 ° F/ 175° C.