Description
A quick and easy vegan quesadilla made with shredded plantains, poblano peppers, and lots of dairy-free cheese. Gooey, creamy, and delicious!
Ingredients
Scale
- 2 Green Plantains (peeled and shredded)
- 2 Poblano or Bell Peppers (diced large)
- 1 Jalapeno Pepper (small diced)
- 1 Red Onion (small diced)
- 1 Tbsp Taco Seasoning
- 1 Cup Vegan Cheddar
- 4 Tortillas
- 1 Bunch Cilantro (Chopped for Optional Garnish)
- 1 Avocado (Optional Garnish)
- 1/4 Cup Salsa (Optional Garnish)
Instructions
- Prepare the fresh ingredients as directed above.
- In a frying pan coated with a small about of oil, sauté the onion and pepper over medium heat. Cook for 2-3 minutes until the onion is fragrant.
- Add the shredded plantain and taco seasoning. Stir frequently, cooking for an addition 3-4 minutes. Set aside.
- Place a tortilla in a dry skillet over medium heat. Spoon a layer of the plantain mixture and a sprinkle with cheese. Top with another tortilla.
- Check the bottom tortilla and flip the quesadilla when it has browned. Approx. 3 minutes.
- Brown the second side and allow the cheese to melt.
- Serve immediately with salsa on the side enjoy!
- Leftovers can be refrigerated for up to 3 days.
Keywords: Vegan Quesadilla, Plantain and Poblano Recipe, Easy Weeknight Meal
