Vegetarian Steak Quesadilla
Elevate your Tex-Mex game with this hearty Vegetarian Steak Quesadilla, a delicious twist on the classic that’s perfect for plant-based eaters and meat lovers alike. Packed with savory meatless steak strips marinated in soy sauce, smoked paprika, garlic powder, and cumin, this recipe promises bold and smoky flavors in every bite. Layered with melted cheddar or Monterey Jack cheese, sautéed bell peppers and red onions, and fresh spinach or arugula, the quesadilla is golden, crisp, and irresistibly gooey. Quick to prepare in just 30 minutes, this meal makes the ideal lunch or dinner for two, with optional sides like salsa and sour cream to complete the dish. Easy, satisfying, and bursting with flavor, this vegetarian steak quesadilla will quickly become a household favorite.
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Recipe Information
Ingredients
- 200 grams Meatless steak strips (vegetarian substitute)
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 2 Large flour tortillas
- 150 grams Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 Bell pepper, sliced thin
- 0.5 Red onion, sliced thin
- 1 cup Fresh spinach or arugula
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
In a mixing bowl, combine soy sauce, smoked paprika, garlic powder, and ground cumin. Toss in the vegetarian steak strips until they are evenly coated. Let them marinate for 10 minutes while you prepare the other ingredients.
Heat a skillet over medium heat and add olive oil. Sauté the marinated vegetarian steak strips for 3-5 minutes, stirring occasionally, until they are sizzling and slightly browned. Remove from the skillet and set aside.
In the same skillet, add the bell pepper and red onion slices. Sauté for 3-4 minutes until the vegetables are slightly softened. Remove and set aside.
Lay one tortilla flat on a clean surface. Sprinkle half of the shredded cheese evenly over the tortilla. Layer the sautéed vegetarian steak strips, cooked vegetables, and fresh spinach or arugula on top of the cheese. Sprinkle the remaining cheese over the filling, then cover with the second tortilla.
Heat the skillet over medium heat. Carefully place the filled quesadilla into the pan. Cook for 2-3 minutes, pressing gently with a spatula, until the bottom tortilla is golden and the cheese starts to melt.
Carefully flip the quesadilla using a large spatula and cook for another 2-3 minutes on the other side, until golden and crispy.
Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into wedges and serve immediately with salsa and sour cream on the side, if desired.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 19.3 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1543 mg | 119% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1669 mg | 36% | |
*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.
