Vegan Beef Quesadilla
Indulge in the bold flavors of a Vegan Beef Quesadilla, a plant-based twist on a Tex-Mex classic that's both hearty and satisfying. This recipe features savory vegan ground beef seasoned with a blend of spices including smoked paprika, chili powder, and cumin, paired with melty vegan cheese, vibrant bell peppers, and aromatic onions. Perfectly crisp flour tortillas encase this flavorful filling, while fresh cilantro adds a burst of freshness. Ready in just 35 minutes, this quick and easy dish is ideal for weeknight dinners or casual gatherings. Serve your quesadillas with creamy avocado slices and zesty salsa for the ultimate vegan comfort food experience. Rich in texture and loaded with flavor, this customized vegan quesadilla will have everyone asking for seconds!
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Recipe Information
Ingredients
- 200 grams Vegan ground beef
- 1 cup Vegan cheese shreds
- 4 Large flour tortillas
- 1 Red bell pepper, diced
- 1 Small onion, diced
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, sliced (optional)
- Salsa (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 5 minutes until the vegetables are softened.
Add the vegan ground beef to the skillet and cook for another 5-7 minutes, breaking it apart with a spatula as it cooks.
Stir in the garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes.
Remove the mixture from the skillet and set aside.
Wipe out the skillet and return it to medium heat. Add 1/2 tablespoon of olive oil.
Place one tortilla in the skillet and sprinkle half of it with 1/4 cup of vegan cheese.
Add a quarter of the vegan beef mixture on top of the cheese and sprinkle with a little fresh cilantro.
Fold the tortilla over to create a half-moon shape and press down gently with a spatula.
Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden and the cheese has melted.
Remove from the pan and repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve with sliced avocado and salsa.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 17.6 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2145 mg | 165% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1871 mg | 40% | |
*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.
