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Day 28 Dinner: Ultimate vegan quesadillas

2/29/2020

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INGREDIENTS

8 whole wheat tortilla shells
avocado, for serving
Salsa, for serving

FOR THE FILLING:

8 oz enchilada sauce
1 cup roasted salted cashews
1/3 cup nutritional yeast
1/3 cup chunky salsa
15 oz can of chickpeas, drained
juice of 1 large lime
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder

FOR THE VEGGIES:

1 green bell pepper, diced
1 medium onion, diced
8 cloves of garlic, minced
8 oz sliced mushrooms
1 tablespoon olive oil

INSTRUCTIONS

To a high speed blender or food processor, add enchilada sauce, cashews, nutritional yeast, salsa, drained chickpeas, lime juice, salt, cumin, and chili powder
Pulse/blend until smooth
Add bell pepper, onion, garlic, and olive oil to a skillet and saute over medium high heat for 10 - 15 minutes, until mushrooms cook down
Heat a large skillet over medium to medium high heat and oil to coat
Assemble quesadillas by spreading the filling mixture in an even layer onto one half of the tortilla
Add vegetables on top, and fold tortilla over in half
Repeat steps for remaining 7 tortillas
Cook 1 - 2 quesadillas at a time depending on the size of your skillet
Cook for 2 - 4 minutes per side, until crispy
Oil pan again before adding new quesadillas each time
Serve with optional salsa and avocado

Source: Build Your Bite
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No Meat March 2020