Vegan mushroom and onion quesadillas
Etymologically, the word quesadilla refers to dishes that are based on cheese, but today it is not necessary that it is of animal origin, since there are a thousand vegetable alternatives that are not so harmful to health and that allow us to enjoy delicious dishes such as mushrooms and onion quesadillas in a version that adapts to new needs, both our and the planet, in addition to being respectful with animals.
This simple modification translates into an improvement by giving rise to some mild-tasting cholesterol-free quesadillas where the delicious mushroom-cheese combination gains intensity with the sweet notes of the onion.
In addition, these quesadillas are filled with potassium , phosphorus , selenium , calcium , magnesium , sodium , sulfur , allicin , alliin , flavonoids , amino acids , carbohydrates and vitamins A , C , E and group B ( B2 , B3 , B6 and B9 or folic acid).
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Measurement system
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Notes
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- Step 1We wash and cut the mushrooms into thin slices. Cut the onion in the same way and chop the garlic.
- Step 2Heat the oil in a pan over medium heat and add the onion, garlic and salt and sauté for 7 minutes.
- Step 3We add the mushrooms and continue sautéing for 9 more minutes. When the onion and mushrooms are soft, we remove them from the pan and reserve.
- Step 4In the same pan, we put a little oil (very little) and put an omelette, we throw a little vegetable cheese, the mixture of onions and mushrooms, put on another tortilla and heat about 2 minutes on each side. We repeat until we have assembled all the quesadillas.
- Step 5We cut each of the quesadillas in half and serve hot.