Vegan Birria Quesadilla
Savor the bold and smoky flavors of this Vegan Birria Quesadilla, a plant-based twist on the classic Mexican street food. Tender jackfruit is simmered in a rich, homemade birria sauce crafted from toasted guajillo and ancho chiles, garlic, and aromatic spices, delivering a truly authentic depth of flavor. Sandwiched between crispy corn tortillas, oozing with melty vegan cheese, this dish offers the perfect balance of savory, spicy, and satisfying. Quick and easy to whip up in under an hour, it’s an excellent option for a hearty weeknight dinner or a fun meal with friends. Serve these quesadillas with fresh cilantro, a generous squeeze of lime, and a side of your favorite dipping sauce to truly elevate the experience. Perfect for vegans, vegetarians, and anyone craving a creative and delicious meat-free alternative!
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Recipe Information
Ingredients
- 2 cups Canned young jackfruit (drained and shredded)
- 1.5 cups Vegan cheese (shredded)
- 8 pieces Corn tortillas
- 2 cups Vegetable broth
- 3 pieces Dried guajillo chiles (stemmed and seeded)
- 2 pieces Dried ancho chiles (stemmed and seeded)
- 2 tablespoons Tomato paste
- 1 cup White onion (chopped)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon White vinegar
- 2 tablespoons Olive oil
- 0.5 cup Fresh cilantro (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lime wedges (for serving)
Instructions
In a medium saucepan, add the vegetable broth and bring it to a simmer over medium heat. Add the dried guajillo and ancho chiles and simmer for 10 minutes, or until soft.
Transfer the softened chiles, broth, tomato paste, onion, garlic, cumin, oregano, vinegar, salt, and black pepper to a blender. Blend until smooth to create the birria sauce.
In a large skillet over medium heat, add olive oil. Add the shredded jackfruit to the skillet and cook for about 5 minutes, until slightly golden.
Pour the birria sauce over the jackfruit in the skillet, stirring to coat evenly. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
Heat another skillet or griddle over medium heat. Place a tortilla on it and sprinkle 1/4 cup of vegan cheese over half of the tortilla.
Add 1/4 of the jackfruit birria mixture over the cheese and fold the tortilla in half to enclose the filling. Cook for 3-4 minutes on each side, until the tortilla is golden and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Serve the quesadillas with a sprinkle of fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 28.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1344 mg | 103% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3000 mg | 64% | |
*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.
