Vegan Pork Quesadilla
Get ready to savor the bold flavors of a plant-based twist on a Tex-Mex classic with this Vegan Pork Quesadilla recipe! Perfect for vegans and anyone exploring meat-free meals, this recipe transforms canned young green jackfruit into a succulent pulled pork alternative, richly seasoned with smoked paprika, cumin, and chili powder for a smoky, savory kick. Combined with gooey melted vegan cheese and wrapped in golden crispy corn tortillas, each bite is a symphony of textures and flavors. Quick and easy to prepare in just 40 minutes, these quesadillas are ideal for a weeknight dinner or a crowd-pleasing appetizer. Garnished with fresh cilantro and a squeeze of lime, they’re as vibrant as they are delicious! Don’t miss this recipe if you’re searching for dairy-free, gluten-free, and vegan comfort food options that deliver on taste and versatility.
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Recipe Information
Ingredients
- 1 can (20 oz) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce
- 3 tablespoons Nutritional yeast
- 8 small Corn tortillas
- 1 cup, shredded Vegan cheese
- 0.25 cup, chopped Cilantro
- 1 optional, cut into wedges Lime
Instructions
Drain and rinse the jackfruit. Using your hands or a fork, shred the jackfruit to resemble pulled pork.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for about 3-4 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded jackfruit to the skillet and season with smoked paprika, ground cumin, and chili powder. Stir well to combine.
Pour in the soy sauce and cook for 10 minutes, stirring occasionally, until the jackfruit begins to brown slightly.
Mix in the nutritional yeast, stirring to ensure the jackfruit is evenly coated. Cook for another 5 minutes to allow flavors to meld.
In a separate clean skillet, heat over medium. Place a corn tortilla in the skillet.
Sprinkle a small amount of shredded vegan cheese onto one half of the tortilla.
Top with a generous portion of the jackfruit mixture and a bit more cheese.
Fold the tortilla over the filling and press gently.
Cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese has melted.
Repeat with the remaining tortillas and filling.
Serve the quesadillas hot, garnished with chopped cilantro and lime wedges on the side for squeezing if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 17.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3882 mg | 83% | |
*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.
