Sometimes you just don’t feel like doing anything in the kitchen, but you also don’t want to go out to get food. These quesadillas took literally under 10 minutes to make and reminded me of Hot Pockets a little bit. Kinda comforting since I ate my fair share of Hot Pockets as a child.
I didn’t even know where I was going with this when I entered the kitchen. Actually, nachos were supposed to happen, but I didn’t feel like making the beans. I made this divine tangy cheddar melt from The Non-Dairy Evolution Cookbook, and it was perfect in here. If you don’t have access to that recipe, your favorite cheese substitute will work just fine.
I heated up some Earth Balance in a skillet over medium-low heat and threw in onions, red and green bell peppers, 1/4 cup of garbanzos, smoked paprika, pink sea salt, garlic powder, and pepper to taste. Let that cook a little, then put it in between two tortillas with the cheese enveloping it. Heated that bad boy up until it was golden brown on both sides. This was begging for mushrooms, but that will be another adventure. Experiment with different spices. A little cumin or oregano would have been great in there too. I’ll be having another one today!
- 1/4 green bell pepper, sliced
- 1/4 red bell pepper, sliced
- 1/8 cup sliced onion
- salt, pepper, smoked paprika, garlic powder, to taste
- 1/4 cup canned garbanzo beans, drained
- cheese of choice
- 2 tortillas
- butter or oil of choice
Heat butter or oil over medium-low heat.
Add onion and cook until color starts to change slightly.
Add remaining veggies and spices. Coo until heated through.
Remove from pan and wipe any bits off the bottom.
Spread or sprinkle cheese over one tortilla. Add veggie mixture and more cheese on top. Cover with remaining tortilla.
Heat over medium-low heat until golden brown. Flip and repeat.
Serve hot with salsa, cashew sour cream, and guacamole.