Vegetarian Carne Asada Quesadilla
Elevate your meat-free meals with this Vegetarian Carne Asada Quesadilla, a flavorful twist on the classic Mexican favorite. By swapping traditional carne asada with marinated and sautéed portobello mushrooms, this recipe delivers a smoky, citrusy kick with every bite. The mushrooms are seasoned with a bold blend of lime juice, soy sauce, cumin, and chili powder, then paired with gooey Monterey Jack cheese and fresh cilantro, all enveloped in a crispy, golden tortilla. Ready in just 35 minutes, this quick and easy quesadilla is perfect for lunch, dinner, or a satisfying snack. Serve it with creamy sour cream and zesty salsa for a complete culinary experience that's packed with flavor and entirely vegetarian-friendly. For those searching for plant-based quesadilla recipes or creative ways to use portobello mushrooms, this dish is a must-try!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Large flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Cilantro
- 0.5 cup Sour cream (optional for serving)
- 0.5 cup Salsa (optional for serving)
Instructions
Clean the portobello mushrooms with a damp paper towel and slice them into thin strips.
In a mixing bowl, combine the olive oil, soy sauce, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Add the sliced mushrooms to the marinade and toss well to coat. Let the mushrooms marinate for about 10 minutes.
Heat a large skillet over medium heat. Add the marinated mushrooms and cook for 5-7 minutes until they are browned and tender, stirring occasionally.
Remove the mushrooms from the skillet and set aside.
Wipe the skillet clean and place it back on the stove over medium heat.
Place one tortilla in the skillet and sprinkle 1/2 cup of shredded Monterey Jack cheese over half of the tortilla.
Add a quarter of the cooked mushroom mixture on top of the cheese, then sprinkle some cilantro.
Carefully fold the tortilla in half to cover the filling.
Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve warm with sour cream and salsa if desired.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.8 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2059 mg | 158% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2983 mg | 63% | |
*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.
