5-Minute Vegan Quesadillas

These summery vegan quesadillas only take about 5 minutes and a handful of ingredients. Use Siete Refried Ranchero Beans for a boost of protein and fiber, and try Credo Foods Oatmilk Queso Blanco to keep them plant-based. Smoky roasted bell peppers add a satisfying crunch and sweetness, and a side of Primal Kitchen Original Buffalo Sauce is perfect for dipping. Whether you’re whipping up a quick weeknight dinner or a crowd-pleasing snack, this quesadilla is proof that eating clean doesn’t mean sacrificing flavor or time.

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5-Minute Vegan Quesadilla Recipe

Yield: 2 servings
Active Time: 2 minutes
Total Time: 7 minutes

Ingredients:

2 large flour tortillas
1 16-ounce can of Siete Vegan Refried Ranchero Beans
1 11-ounce jar Credo Foods Oatmilk Queso Blanco
2 green or red bell peppers, sliced
½ teaspoon oregano
¼ teaspoon black pepper
1 8.5-ounce bottle of Primal Kitchen Original Buffalo Sauce                                

Instructions:

Preheat a skillet or griddle to a medium-high heat setting. 

Add sliced bell peppers to the griddle and season with oregano and black pepper. Cook until you get a light sear on each bell pepper. 

Spread a layer of refried beans over each flour tortilla. Let the tortilla and beans cook (covered) on the griddle for 1-2 minutes. 

Remove the cover and add your preferred vegan queso blanco to the bottom half of the quesadilla, then add the cooked bell peppers to the top half. Flip the bottom half over the top half and press down with a spatula to seal the edges. Let the quesadilla toast until golden-brown, flip, and repeat with the other side. 

Remove from heat and cut in half or into triangles. Pair with Primal Kitchen Original Buffalo Sauce as a dipping sauce and enjoy. 

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