Red Meat Allergy Friendly Vegan Mushroom Quesadillas
Total time40 min
Prep time15 min
Cook time25 min
5.0(26)
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- salt and pepper, to taste
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 ½ cups vegan cheese, shredded
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 2
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and the liquid evaporates, and the mushrooms are browned at the edges, about 7–8 minutes.
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