Fancy a little culinary trip across the pond? Pack your sombrero. We’re off to Mexico! Besides tacos and tortillas, you can’t miss quesadillas – vegan quesadillas, to be precise. But no, do not worry: The name is not program here. Even though quesadillas derives from the Spanish “queso,” which means cheese, my recipe for Mexican vegan quesadillas doesn’t use cheese. That’s because it works just as well with yeast molten cheese, is at least as delicious, and is even a touch healthier than a vegan cheese alternative.
The basis of our quesadilla filling is kidney beans. These are mashed to a fine paste and then studded with vegetables. The Mexican touch is provided by the spices, which you can replace, add, increase or decrease as you like. There is also nothing wrong with a little spiciness. So if you’re in the mood for some chili, go ahead and add anything you like to the bean and vegetable mixture.
Once the mixture is ready, you can start filling it. I use ready-made tortilla wraps in my recipe. Of course, if you like, you can make them yourself using flour, salt and water. Generously filled with bean-vegetable puree and spiked with a good amount of yeast melt, the vegan quesadillas go into the oven – or alternatively on the grill. This makes the dough patties slightly crispy on the outside, your filling warms up, and the yeast melt spreads nicely throughout the patties. An incredibly simple, but also incredibly delicious recipe that you can vary in many ways.
RELATED: Vegan Cauliflower & Curry Recipe
Drain the kidney beans well and then puree them. Drain the corn as well, but puree it very coarsely. Wash the vegetables and chop them. Cut the avocado in half, remove the pit with a teaspoon and use the spoon to lift the flesh out of the skin. Then cut into small cubes. Peel and finely chop the garlic clove. Add everything to the kidney beans in the bowl and drizzle some lime juice.
Now season the bean-vegetable mixture with salt, pepper, cumin, oregano as well as some smoked paprika powder and mix everything well.
Prepare a yeast melt from yeast flakes, mustard, oat casein as well as salt and pepper. This should not be too solid and not too liquid. If in doubt, add more yeast flakes or Cuisine until the consistency fits.
Microwave the tortilla patties for half a minute, cut in half and generously spread a quarter of each half with the bean-vegetable mixture. Then top with some more yeast mixture and fold each half closed. Then grill the quesadillas in the oven for three to four minutes, being careful not to let them get too dark.
If you like, you can serve a vegan aioli or creme vega as a dip with your quesadillas.
Studies have shown that a raw foods paleo diet is a great way to to lose weight in a healthy manner. Click here to learn more about the other health benefits of a paleo diet.