Serves 4-8
Ingredients:
- 8 whole grain flour tortillas (*prefer Ezekiel brand)
- 2 cups colby jack vegan cheese (can mix mozzarella and cheddar- Daiya brand works best)
- 1 cup butternut squash puree
- 1 cup green or red pepper, cubed
- 1-15 oz can black beans, rinsed and drained
- 1 cup medium salsa, or to taste (Option* Use this Pico de gallo recipe)
Instructions:
- Spray a large griddle or skillet with cooking spray and heat over medium heat.
- Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Add 1⁄4 cup peppers. Sprinkle with 2 tablespoons to 1/4 cup vegan cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 2 tbsp to 1/4 cup cheese and finish with a tortilla. *Option, sprinkle with taco seasoning, recipe below, before topping off with a tortilla.
- Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with vegan sour cream, shredded lettuce, avocado, and lime. *Option- to add more savory flavor, caramelize onions in a separate sauce pan before assembling quesadillas.