Vegetarian Beef Quesadilla
Indulge in the hearty flavors of a classic quesadilla with a plant-based twist! This Vegetarian Beef Quesadilla features savory plant-based ground beef combined with sautéed red bell peppers, onions, and garlic for a robust filling that's full of texture and spice. Flavored with chili powder and cumin, the mixture pairs perfectly with melty cheddar cheese, fresh cilantro, and optional zesty jalapeños, all tucked inside crispy flour tortillas. Ready in just 30 minutes, this vegetarian recipe offers a quick and satisfying meal for busy weeknights or casual gatherings. Serve these golden wedges with creamy sour cream and zesty salsa on the side for dipping, and enjoy a deliciously wholesome take on a Tex-Mex favorite! Perfect for vegetarians craving comfort food with bold flavors, this quesadilla is sure to become a new household favorite.
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Recipe Information
Ingredients
- 8 ounces plant-based ground beef
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 optional jalapeño, sliced
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup salsa
- 0.5 cup sour cream
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced red bell pepper, yellow onion, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.
Add the plant-based ground beef to the skillet. Cook for another 5-7 minutes, breaking it apart and stirring until browned.
Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 1-2 minutes to let the flavors meld.
Remove the filling from the skillet and set aside. Wipe the skillet clean with a paper towel.
Heat another tablespoon of olive oil in the skillet over medium heat.
Place one tortilla in the skillet and sprinkle half of the cheese over one half of the tortilla.
Spread half of the reserved veggie-beef mixture over the cheese, adding sliced jalapeños and cilantro if desired.
Fold the tortilla in half to cover the filling. Press down lightly with a spatula.
Cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese inside has melted.
Remove from skillet and repeat with remaining ingredients to make the second quesadilla.
Cut each quesadilla into wedges and serve with salsa and sour cream as desired.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.4 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2243 mg | 173% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1423 mg | 30% | |
*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.
