Easy Vegan Quesadillas & Tri-Colored Quinoa Salad
Happy Cinco de Mayo! A few years ago, my husband and I visited an all-inclusive Mexican resort during the week of Cinco de Mayo. We were super stoked to be visiting Puerto Vallarta over Cinco de Mayo, and we assumed that there’d be tons of vegan options for us to eat because it was Mexico after all – and we tend to eat a lot of rice, beans, and veggies. So, we were not prepared for what was to come. As it turns out, all-inclusive resorts often rely on American food, so we lived on french fries and salads for most of the week, with a few exceptions of veggie fajitas and guacamole. Regardless, we ended up having an amazing time hanging out by the ocean and drinking margarita after margarita (well, I was busy drinking margaritas, anyway), and we totally pigged out on veggie burritos the second we left the resort and got to an American airport. Whew!
Fortunately, we’re staying in town this Cinco de Mayo and we’ll be enjoying homemade Mexican cuisine (and maybe a margarita or two). Specifically, we’ll be having healthy vegan quesadillas and a tri-colored quinoa salad with RW Garcia tortilla chips for dipping. Oh yeah, and we’ll also be drizzling the chips with melted Daiya cheese and dipping them in salsa and Tofutti sour cream. Mmm…
If you’re looking for an easy vegan recipe to celebrate Cinco de Mayo, check out my easy recipes below!
Just a few notes and tips for making these Cinco de Mayo recipes:
- I served my quesadillas and quinoa salad with RW Garcia tortilla chips. These chips are vegan, Non-GMO, and gluten-free. Plus, they contain simple ingredients like stone ground yellow, blue, and white corn, red beet, spices, and sea salt. Yum! Find out where to buy them here.
- Whenever I make these quesadillas, I usually alternate between using black beans, pinto beans, and great northern beans. Since I use black beans in the quinoa salad, you may choose to use pinto beans or great northern beans in the quesadillas.
- If you like, you can add a layer of Daiya cheese to your quesadillas, on the top of your other ingredients. While the hummus already gives the quesadillas a nice gooey texture, the Daiya also makes a nice addition.
Easy Vegan Quesadillas
You’ll Need: Flour tortilla shells, hummus, tomatoes, salsa, onion, and one can of black beans or pinto beans.
Optional: Brown rice, lime juice, and cilantro.
- Preheat oven to 350 degrees.
- Place two of the tortilla shells on a large baking sheet and slather hummus on the inside of each tortilla shell, and then top the two shells with tomatoes, salsa, onion, and black beans (or pinto).
- Slather hummus on one side of the remaining two taco shells and place the shells on top of the other two shells.
- Press down so they stick together. Pop them in the oven and bake for about 30 minutes or until crispy.
- When done, use a pizza cutter to cut each shell into fourths. I like to serve mine with a side of cilantro rice (or cooked brown rice mixed with about a tablespoon of olive oil, lime juice, sea salt, and cilantro). Yum!
Tri-Colored Quinoa Salad
You’ll Need: Two cups of cooked tri-colored quinoa, one can of black beans, one can of corn, one can of diced tomatoes, one onion, minced garlic, and spices.
Optional: Salsa, guacamole, Daiya, and Tofutti non-dairy sour cream.
- Cooked two cups of tri-colored quinoa according to the package instructions.
- Mixed in a can of drained and rinsed black beans, chopped opinion, minced garlic, a can of drained corn, and a can of diced tomatoes.
- Add in about a tablespoon of chile powder and cumin, and add sea salt to taste.
- Mix together and enjoy warm or chilled!
- Use your Non-GMO verified RW Garcia tortilla chips for dipping.
- Serve with salsa, guacamole, and Tofutti non-dairy sour cream!
Which vegan recipe are you serving in honor of Cinco de Mayo? Let us know!