Vegan Quesadillas

Ingredients

• 2 red bell peppers
• 1 red chili pepper
• 4 Spring Onions
• 1 Avocado
• 150 g corn kernels (canned; drained weight)
• 2 handfuls coriander leaves (about 10 g each)
• 8 wheat tortillas
• 150 g vegan cheese (shredded)
• chili powder (for sprinkling)

Instructions

1. 1.

   Wash the bell peppers and chili, halve them, remove seeds, strip the inner membranes, and dice finely. Wash the spring onions, trim them, and slice into thin rings. Peel the avocado, cut in half, remove the pit, and cube the flesh. Drain the corn well. Wash the coriander leaves, shake dry, and roughly chop.

2. 2.

   Place four tortilla sheets on each round quesadilla grill grate (or on a baking sheet for the oven). Sprinkle half of the vegan cheese over the tortillas. Distribute the prepared vegetables and about half of the chopped coriander over them. Sprinkle with the remaining cheese and lay a second tortilla on top. Fold the grill grate together, press down, seal, and grill for 10–15 minutes. Turn occasionally until the cheese begins to melt.

3. 3.

   Remove the vegan quesadillas from the grill and stack cut pieces on plates. Garnish with the leftover coriander and chili before serving.