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Vegan Quesadillas with Refried Beans, Balsamic Red Peppers and Avocado

Vegan Quesadillas with Refried Beans, Balsamic Red Peppers and Avocado

Vegan Quesadillas with Refried Beans, Balsamic Red Peppers and Avocado

Ingredients

  • 6 taco-size flour tortillas
  • 2 cups pinto or red kidney beans, canned
  • 2 cloves garlic, crushed
  • 1/4 white onion, finely diced
  • 1 large tomato, diced
  • 1/2 teaspoon paprika
  • 1 red pepper, finely sliced
  • balsamic vinegar
  • 1 large Hass avocado
  • salt
  • pepper

Instructions

  1. Place the beans into a small pan with the garlic, diced onion and 1 cup water
  2. Cook over a medium heat until all the water has evaporated, then add in the tomato and paprika with a little more water and cook for another 5 minutes. Season to taste
  3. While the beans are cooking, heat a little oil in a frying pan and fry the sliced red pepper for 5-6 minutes
  4. Add a couple of dashes of balsamic vinegar to the pan and coat the peppers in it
  5. When the beans are cooked down, remove them from the heat and mash with a fork. You can blend if you wish too but I prefer them a little more ‘rustic’
  6. Remove the red peppers from the heat
  7. Scoop the flesh out of the avocado and roughly mash it with a fork
  8. Take one tortilla and spread 1/3 of the beans mixture on it, then top this with 1/3 of the red peppers and 1/3 of the avocado
  9. Top with another tortilla and place into a hot, thick-bottomed pan
  10. Cook for 1-2 minutes on one side, until browning, then flip and cook on the other side
  11. Remove from the heat and cut into 4 or 6 pieces
http://justeatveggies.com/vegan-quesadillas-refried-beans-balsamic-red-peppers-avocado/
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