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Vegan Fajita Quesadillas

The Blender Girl
  • minutes
  • Serves 4

INGREDIENTS

1

Avocado, medium pitted and peeled

1

Bell pepper, small yellow or orange

1 1/2 cups

Cannellini beans, cooked

1/8 tsp

Chipotle chile, powder

2 tbsp

Cilantro, leaves

1/2 tsp

Garlic powder

1

Green bell pepper, small

1/2 tsp

Massel vegetable, powder

1/2 tsp

Onion powder

1

Red bell pepper, small

35 1/2 tbsp

Red onion

2

Roma tomatoes, medium

1/4 cup

Tomato

2 tbsp

Massel vegetable broth

2 tbsp

Lemon juice, fresh

2 tsp

Lime juice, fresh

1 tsp

Lime or lemon juice, fresh

2 tbsp

Tahini

1

Vegan sour cream

2 tbsp

White miso paste

1 pinch

Black pepper, freshly ground

1 pinch

Cayenne pepper

7/8 tsp

Celtic sea salt

1 tbsp

Nutritional yeast

1/8 tsp

Paprika, sweet

1/2 tsp

Paprika, smoked

2 tbsp

Olive oil, extra-virgin

1/4 tsp

Cumin, ground

4

Flour tortillas, large gluten-free or regular

1 teaspoon ribbed, seeded, and minced jalapeño, plus more to taste