By Vidushi Singh
This vegan quesadilla recipe is fresh, flavorful, and fun! Packed with veggies like sweet potatoes and peppers.
2 poblano peppers 8 flour tortillas 1½ cups shredded vegan cheese 1 sweet potato 1 red bell pepper 1/2 cup cooked black beans ¼ cup chopped scallions 1 serrano pepper For serving: Guacamole Salsa or Pico de Gallo Lime wedges Sliced serrano peppers Coriander
Take the poblanos and roast them till skin becomes black before charring them over the gas. Place in a bowl and cover with a cloth to cool down. Peel and scrape the excess skin off manually and chop.
Stuff the tortillas with black beans, onions, sweet potatoes, poblano pieces, cheese and scallions. Each tortilla should be folded in half and cooked for 2 minutes on each side in a heated skillet.
Garnish with cilantro or lime wedges. Gobble them up with some guacamole or salsa sauce for a more authentic burst of flavours.