I have been on a Mexican food kick lately, as you’ll know if you read my attempt at recreating Sugar Taco’s vegan beef tacos. Well, I was looking at one of my favourite food blogs (Budget Bytes) and I was inspired to make a quesadilla version of the Cowboy Caviar, the classic southwestern bean “dip.”
Well, I made them, and they turned out beautifully, which is why I’m sharing here. They are super easy to make and great with a little bit of guacamole! Scroll for the recipe and some process photos (these really help me when I’m cooking).
Vegan Cowboy Caviar Quesadillas
The quesadilla take on cowboy caviar—yum!
- 6–8 large flour tortillas, I used whole wheat
- 1 tbsp vegetable oil + 1 tsp (more if necessary)
- 3/4 cup (90 g) finely chopped red onion
- 1 cup (135 g) finely chopped red bell pepper
- 1/4 cup (30 g) very finely chopped jalapeno pepper
- 1/2 cup (95 g) finely chopped roma tomato
- One 15 oz. can of black beans
- One 12 oz. can of corn
- One package of Daiya Pepper Jack cheese
- 1/4 bunch of cilantro, chopped
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- Heat 1 tbsp oil in a large skillet over medium-high heat for 30 seconds and add chopped onions. Sautee for 7–8 minutes.
- Add peppers and sautee with lid for 5–6 minutes and add tomatoes and jalapeno and sautee for another 5–6 minutes.
- Add beans and corn and sautee for a minute or two before turning off heat and adding spices, salt, and cilantro. Mix thoroughly.
- Brush 1 tsp of oil to cover the bottom of a new skillet and turn the burner to medium heat and wait for the skillet to heat—you should be able to feel the heat by hovering your hand over the skillet (not touching!).
- Place a large tortilla on skillet and spread a small handful (about 1/5 cup) over half of the tortilla, then add 1/2 cup of the bean mixture overtop before topping with another small handful of cheese. This process should take no longer than a few seconds.
- Fold tortilla and flip over after 30 seconds or so. Cook for another minute and flip over again if desired. Note: burning is very likely so it’s better to flip more frequently rather than less.
- Slide finished quesadilla onto a plate and slice into easy-to-hold slices.
- Repeat with all tortillas (brush the skillet with oil again if necessary)
Beware of overfilling the tortillas: this can make it difficult to hold them and to flip them while you’re cooking!
Even though the list of ingredients is pretty long, it consists of wholesome items.
I used Daiya Pepper Jack cheese, but which flavour you use is really up to you. I think Pepper Jack goes well with the Tex-Mex flavour profile of the recipe.
Don’t forget to leave a comment and tell me what you think if you make this! I would love to know. 🙂