salsaguacamole, sour cream, green onions, lime wedges, cilantro (optional)
Instructions
Sauté the mushrooms, onions, and garlic over low-medium heat, about 5-6 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking.
Add the bell peppers and zucchini and continue to sauté until tender, about 5-6 more minutes. Set aside.
Heat your griddle or large skillet on medium.
Lay two flour tortillas on your work surface. Spread about ¼ cup of Mighty Cheez Sauce evenly on one flour tortilla; sprinkle about ¼ cup of the vegetable mixture on top. On the other tortilla, spread about ¼ cup refried beans. Place the refried bean tortilla on top of the vegetable-cheez tortilla to create a tortilla sandwich or quesadilla.
If using oil, drizzle and spread a small portion of oil in the skillet.
Carefully place the quesadilla on the hot skillet, flipping over when the tortilla is toasted, about 1-2 minutes. Continue cooking on the other side another minute or two.
Remove the quesadilla from the skillet and place on your work surface. Allow to cool briefly. Using a large sharp knife, cut in half and then in quarters or thirds to create six or eight equal pie-shaped pieces. Repeat the process to make 6 quesadillas total.
Serve with desired toppings: chopped cilantro, green onions, sour cream, guacamole, salsa, etc.
Notes
* Feel free to use any colored bell peppers, including poblanos or cubanelles.** I make my own Soft Vegan Flour Tortillas using a blend of white whole wheat flour and no salt. If following a gluten-free diet, use gluten-free flour tortillas. Aldi’s liveGfree flour tortillas make great quesadillas!