I don’t remember if I’ve mentioned this before, but I really love Mexican food! It’s one of the most veganizable(that’s totally a word) cuisines out there. Most Mexican dishes already include some form of veggie combination, whether it be tomatoes, avocados, lettuce, onions, peppers, beans(a legume I know, but still), and many others. So all you have to substitute are the meats and cheese. The meats are easy to substitute because you could either just omit them and leave the dish with just the beans or you could use one of the endless varieties of mock meats out there. Trust me, now a days there are plenty! Substituting cheese however, can be a tough one for some people. Especially when it comes to a quesadilla.
Luckily, there are a bunch of plant-based cheeses out there that can save the day. Including my queso dip of course ;). I came up with this dip because I wanted a healthier version of the popular side and I also wanted something that wasn’t processed. In addition, I included a healthy serving of vegetables in the queso dip by using butternut squash as my base. It has just the right amount of sweetness that you get with a queso dip, but it doesn’t compete with the other flavors including the jalapeño. I love it as a side, inside tacos, or as the main ingredient in this quesadilla recipe.
This quesadilla, using my plant-based queso dip is easy, healthy, and surprisingly really delish. I used regular flour tortillas, my vegan queso dip, mushrooms, sweet bell peppers, and black beans. I didn’t sauté the veggies before adding them to the quesadilla. Mostly because I wanted to keep some bite from the fresh veggies and I also wanted to retain some of the healthy enzymes. Raw veggies are always high in live enzymes which are really good for you. It’s like a semi raw dish, which I like to make a lot of lately(baby steps till I go mostly raw Lol).
Check out the full recipe on our blog:
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