Veggie Quesadillas with Creamy Garlic Sauce
Prep time: 
Cook time: 
Total time: 
Serves: serves 4 - 6
A 25 minute recipe that is LOADED with veggies! You'll never miss the meat or dairy in this awesome appetizer/easy meal.
  • For the Creamy Garlic Sauce:
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • ½ teaspoon kosher salt
  • 1 cup Silk Cashewmilk
  • 3 teaspoons cornstarch
  • 3 tablespoons very finely chopped cilantro (optional)
  • For the Quesadillas:
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach
  • 1 cup corn kernels (see note)
  • 1 cup black beans, drained and rinsed
  • 2 large (burrito-sized) flour tortillas
  • chopped jalapenos, tomatoes, avocado, and salsa to garnish
  1. To make the Creamy Garlic sauce, heat the oil at medium high in a small saucepan. Add the garlic and salt. Reduce the heat to medium so the garlic cooks and becomes fragrant but does not burn. Whisk together the Silk Cashewmilk and cornstarch until smooth. Pour them into the saucepan and bring to a simmer. Stir in the cilantro if using. Remove from the heat and set aside. The sauce will thicken as it stands.
  2. In a large skillet heat the olive oil. The add the red onion and bell peppers. Then add the sliced mushrooms and spinach. Cook for 3-4 minutes.
  3. Scrape all the veggies into a bowl. Leave the large skillet on medium high heat. Place one of the tortillas into the hot skillet. Spread it generously with the Creamy Garlic Sauce.
  4. Cover one half with the cooked vegetable mixture. add half the beans and corn. Fold the uncovered half on top of the veggie half. I like to place a grill press or heavy skillet on top while it cooks to keep everything together. (see note)
  5. Flip and cook the second side. Repeat with the second tortilla. Cut each into quarters to serve.
  6. Serve with the salsa, jalapenos, tomatoes, avocados, and cilantro.
You can use leftover corn or frozen corn that is thawed; I used roasted corn cut right off the cob. To roast corn, just place it in a preheated oven at 350F, still in the husk, for about 35 minutes.
Remember that in traditional quesadillas the cheese is what holds it together. The creamy garlic sauce does a good job, but pressing the quesadilla as it cooks is helpful.
Recipe by Sugar Dish Me at