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Corny Quesadillas | SO VEGAN

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Itโ€™s impossible to pick a favourite style of food, but Mexican cuisine ranks high on our list. Thereโ€™s something really fun about the flavours and colours of these corny quesadillas.

Spicy, creamy, crunchyโ€ฆthese vegan quesadillas are a joy to eat. Just be prepared for things to get a little bit messy!

We usually serve these with a salsa (you can find a recipe on our website by searching for ‘salsa’) or a chilli sauce.


Roxy & Ben

– Ingredients –

For the spicy beans:
olive oil
1/2 red onion (diced)
1 x 400g tinned black beans (drained and rinsed)
1 red pepper (diced)
2 tsp ground cumin
1/2 tsp paprika
1/4 chilli powder
pinch of salt
1 lime (juice only)
1/4 cup water

For the cashew sweetcorn:
100 g cashews
2 tbsp nutritional yeast
3 garlic cloves
1/4 cup almond milk
pinch of salt and pepper
250 g tinned sweetcorn (drained)

For the guacamole:
2 avocados
1 lime (juice only)
180 g cherry tomatoes
1/2 red onion
2 tbsp chopped coriander
pinch of salt and pepper

You will also need…
4 tortillas

– Method –

1. Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.

2. Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.

3. Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.

4. Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, almond milk, salt and pepper, and blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.

5. Prepare the guacamole by removing the stones and peeling the avocados, then mashing them with a fork in a bowl. Stir in the tomatoes, red onion, coriander, salt, pepper and juice of one lime.

6. Build the quesadillas by spreading roughly a tbsp and a half of the sweetcorn mixture onto half the tortilla. Then spread 2 tbsp of the spicy beans mixture on top, followed by a coupe tbsps of guacamole. Fold the quesadilla in half.

7. Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.

8. Repeat steps 7 and 8 for the remaining 3 tortillas.

9. Slice the quesadillas in half and serve with a side of salsa.