Vegan Carne Asada Quesadilla
Craving a dairy-free and plant-based twist on a Tex-Mex classic? This Vegan Carne Asada Quesadilla is packed with bold flavors that will delight your taste buds! Juicy, marinated portobello mushrooms steal the show, infused with a smoky and tangy blend of soy sauce, lime juice, paprika, cumin, and garlic powder. Combined with tender sautéed onions and bell peppers, creamy melted vegan mozzarella cheese, and the fresh punch of cilantro, this recipe delivers all the savory satisfaction of traditional carne asada without the meat. The crisped flour tortillas enveloping the hearty filling create a perfect handheld meal, while optional toppings like avocado slices and hot sauce take it to the next level. Ready in under an hour, this easy-to-make quesadilla is a must-try for anyone exploring vegan comfort foods or looking to shake up their weeknight dinner routine!
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Recipe Information
Ingredients
- 3 large portobello mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 4 large flour tortillas
- 1.5 cups vegan mozzarella cheese
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
- to taste salt
- to taste pepper
- to taste hot sauce (optional)
Instructions
Begin by preparing the marinade for the mushrooms. In a small bowl, whisk together the soy sauce, lime juice, 2 tablespoons of olive oil, smoked paprika, garlic powder, and ground cumin.
Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and slice the caps into strips.
Place the mushroom strips in a zip-top plastic bag or a shallow dish and pour the marinade over them. Toss to coat the mushrooms evenly. Let them marinate for at least 15 minutes while you prepare the rest of the ingredients.
In a large skillet or grill pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced red bell pepper and onion, sautéing until they begin to soften, about 5–7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
Once the peppers and onions are cooked, use the same skillet to cook the marinated mushrooms over medium heat. Arrange them in a single layer and cook for 3-4 minutes on each side, or until caramelized and tender. Remove from heat.
Assemble the quesadillas by laying out a tortilla on a flat surface. Spread about 1/3 cup of vegan mozzarella cheese on one half of the tortilla, followed by a layer of the mushroom mixture and sautéed peppers and onions. Sprinkle a tablespoon of chopped cilantro before folding the tortilla over to enclose the filling.
Place the assembled quesadilla back into the skillet over medium heat. Cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy and the cheese has melted.
Repeat the assembly and cooking process with the remaining tortillas and filling.
Once cooked, cut each quesadilla into wedges, and serve topped with sliced avocado, extra cilantro, and optional hot sauce. Enjoy your delicious vegan carne asada quesadillas!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8034 mg | 349% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 22.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2309 mg | 178% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3119 mg | 66% | |
*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.
