Dairy-Free Corn Quesadilla
Elevate your lunch or weeknight dinners with this irresistible Dairy-Free Corn Quesadilla, a quick and wholesome recipe packed with vibrant flavors and perfect for plant-based eating! Featuring naturally gluten-free corn tortillas, fresh corn kernels, crisp red bell peppers, and zesty red onions, this recipe bursts with color and nutrients. A sprinkle of cumin adds an earthy undertone, while creamy plant-based cheese makes each bite extra indulgent — all without dairy! Finished with fresh cilantro, lime wedges, and optional avocado slices, these quesadillas are golden-crisp on the outside and gooey on the inside. Ready in just 20 minutes, this simple yet satisfying meal is ideal for busy weeknights or casual entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Corn tortillas
- 1 cup Fresh corn kernels
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 1 cup Plant-based cheese (shredded)
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoon Cumin powder
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 piece Lime, cut into wedges
- 1 piece Avocado, sliced (optional)
Instructions
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chopped red onion and red bell pepper to the skillet, and sauté for about 3 minutes until soft.
Stir in the fresh corn kernels, cumin powder, salt, and black pepper. Cook for another 2-3 minutes until the corn is tender.
Remove the vegetable mixture from the skillet and set aside in a bowl.
Wipe the skillet clean and warm it over medium heat.
Place a corn tortilla in the skillet. Sprinkle half of the plant-based cheese evenly over the tortilla.
Layer half of the vegetable mixture over the cheese, and sprinkle half of the chopped cilantro.
Top with another corn tortilla and gently press down.
Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
Remove from skillet and repeat the process with the remaining ingredients for the second quesadilla.
Once both quesadillas are cooked, cut them into wedges.
Serve immediately with lime wedges and sliced avocado if desired.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 21.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
