Vegetarian Chicken Quesadillas
Get ready to savor the irresistible flavors of these Vegetarian Chicken Quesadillas, a plant-based twist on a classic comfort food! Perfectly seasoned plant-based chicken strips are paired with smoky black beans, vibrant bell peppers, and red onion, all layered with gooey melted cheddar cheese inside a crispy golden tortilla. Infused with aromatic spices like cumin and chili powder, this easy-to-make recipe delivers bold Tex-Mex flair in just 35 minutes. Served with creamy sour cream, zesty salsa, and a garnish of fresh cilantro, these quesadillas are a crowd-pleasing meal that’s quick to whip up for lunch, dinner, or even a casual gathering. Completely vegetarian yet satisfying and packed with protein, this dish proves that meat-free can be incredibly flavorful!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 200 grams plant-based chicken strips
- 150 grams shredded cheddar cheese
- 120 grams black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 100 grams sour cream, for serving
- 100 grams salsa, for serving
- 2 tablespoons chopped cilantro, for garnish
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add diced red onion, red bell pepper, and green bell pepper to the pan. Sauté until the vegetables are soft, about 5-7 minutes.
Add the plant-based chicken strips to the pan and cook according to the package instructions, usually about 5 minutes, until heated through.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Mix well to combine all the ingredients. Cook for an additional 2 minutes and remove from heat.
Place a tortilla flat on a clean surface and sprinkle a quarter of the shredded cheddar cheese over half of the tortilla. Add a quarter of the vegetable and chicken mixture on top of the cheese.
Fold the tortilla over the filling to create a half-moon shape.
Heat a non-stick skillet over medium heat and add a small amount of olive oil if necessary.
Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until the tortillas are golden brown and the cheese inside is melted.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve hot with sour cream, salsa, and a sprinkle of chopped cilantro on top.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 23.3 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1672 mg | 129% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1932 mg | 41% | |
*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.
