Spicy quesadillas

The best vegan and quesadilla recipe, served with fresh salad and homemade Mexican sides! Serves 4-5.

Ingredients

• 1 tbsp of oil
• 3 large plum tomatoes (chopped)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 red onion (finely chopped)
• 1 garlic clove (crushed)
• 1 carton of cooked kidney beans
• 4 green jalapeños (chopped)
• 1 1/2 tsp fajita seasoning
• wraps 
• Grated vegan cheese 

Method

1. Heat up the oil in a large wok.
2. Shallow fry the chopped onion and garlic on a low heat until golden, then add in the red and yellow pepper.
3. Cook for a few minutes until softened, then add in the kidney beans, tomato, jalapeños and seasoning.
4. Cook for around 5-10 minutes until soft. Keep stirring with a wooden spoon to prevent sticking!
5. Line baking trays with grease proof paper and lay down the tortilla wraps.
6. Divide the filling onto each wrap (only one half) and follow with grated vegan cheese. Fold over the tortilla wrap.
7. Cook for around 5 minutes or until lightly brown and the cheese has melted.
8. Cut the quesadillas in half, and serve whilst warm.

Recipe from Holly Jade at The Little Blog of Vegan