One of the best things at Mexican restaurants, besides chips and amazing salsa, are quesadillas. As some restaurants they go above and beyond and add carrots, celery, broccoli, and cauliflower(!) to them. As a vegetarian his is an awesome option. Vegan? Not so much. But at home you can! I just went the easy route with these oh so yummy Vegan Pita Quesadillas.
“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Tourfayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
When I first went vegetarian, life was easy for the eating at restaurants. I could order anything since I didn’t have to worry about the dairy. Mexican restaurants were the place we always went, and there was one by friend BFFs house that had the BEST (huge) quesadillas. Loaded with tons of different veggies and tons of cheese. Just amazing. Now eating at a Mexi restaurant – chips and salsa and guac are usually it. Sometimes fajitas, depending on how they are served. But you can always count on cooking something at home that is just awesome. Insert Toufayan Bakeries and their amazing pitas. OMG – so thankful for the abundance of pitas I received and all the amazing recipes I got to think up and create. By far – this was my most fave cooked recipe. I haven’t actually made myself a quesadilla in so long, especially since I don’t really eat corn anymore (minus tortilla chips, but those don’t count right?). This was just simple frozen, defrosted peppers with taco seasoning, pita, and DF cheese. Just so much flavorful yum happening here!
Start by defrosting the peppers completely. Once defrosted drizzle oil in a sauté pan then dump the veggies and liquid into the pay and start heating on medium heat. Sauté veggies with taco seasoning, adding water to help cook, until veggies are brown and smelling amazing. Dump into a bowl. Split a pita in half then lay the inside of the pitas in the sauté pan to brown then take out. Layer cheese and veggies then cheese again on a pita then top with the other. Place carefully into the hot pan and brown then carefully flip with a spatula and let brown. DF cheese doesn’t melt all that well, so once the bread is browned the cheese is soft then it’s good to eat. Enjoy!
Vegan Pita Quesadilla,
1 Pkg Frozen Peppers, defrosted
1 Toufayan Garlic Pita
2 Tbsp Taco Seasoning
2 Tbsp Grapeseed Oil
1/2 C Dairy Free Cheddar Cheese
1. Defrost veggies in the microwave.
2. In a sauté pan drizzle oil and turn on heat. Dump in veggies and liquid.
3. Start browning then add the taco seasoning.
4. As veggies brown, split the pita in half with a knife – like two tortillas.
5. Once veggies are done, dump into a bowl and place the pitas flat on the pan to brown.
6. Once was and a little browned take out and place on cutting board. Layer cheese and veggies on one half then place the other half on top.
7. Place whole thing in pan let brown, then carefully flip and brown other side.
8. Plate up and enjoy!