The other day at the supermarket, I came across corn tortillas.
I’m currently on a gluten-free diet, so seeing gluten-free bread is kind of tempting for me.
The first thing that came to mind was quesadillas. I love quesadillas. Feed me quesadillas every single day, and I promise to never complain.
I bought some fresh white mushrooms and headed home to try my very first quesadillas recipe. It was my first time making quesadillas, but I followed my intuition and kept it simple and yummy.
The result was beyond satisfying, and I actually had it for dinner—again—the following day.
The recipe is (of course) vegan, and it takes around 15 minutes only. I promise!
This recipe yields around 3 servings
10 cherry tomatoes
2 ripe avocados
2 tbsp coconut cream
Salt to taste
2 tsp pepper
2 tsp paprika
1 tsp garlic powder
1 tsp nutritional yeast (optional)
1. Chop the onions, cherry tomatoes, and mushrooms (all diced) and sautée with olive oil in a pot over medium heat. Add a bit of salt and ground black pepper to get a deeper flavor. Let them cook for around seven minutes.
2. Then add the coconut cream, one tablespoon of lemon juice, and your spices. Cook for five more minutes and put on the side.
3. For the guacamole, slice the avocados in half, remove the pit, and mash them in a mixing bowl. Add around three tablespoons of lemon juice and a pinch of himalayan salt (regular salt also works). Stir everything together.
4. Prepare your tortillas and cover them with guacamole. Cover the half with the mushroom filling. Fold over the guacamole side and gently slice into two, three, or four pieces.