Southwest Plant-Based Ground Quesadillas

Name: Southwest Plant-Based Ground Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 yellow onion (medium, diced); 1 green bell pepper (diced); 2 clove garlic (minced); 12 ounce plant-based ground meat; 30 ounce black beans (rinsed and drained); 1 cup frozen corn; 2 teaspoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 6 flour tortillas (large); 1 cup shredded Monterey Jack or cheddar cheese blend; 1 avocado (ripe); 0.5 lime (juiced); 2 tablespoon fresh cilantro (chopped)

Flavorful plant-based ground and black bean mixture tucked into crispy flour tortillas with melty cheese, served alongside a speedy homemade guacamole.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.25/serving

Dietary

Vegetarian
High-Protein
Nut-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

1 tablespoon vegetable oil
1 yellow onion (medium, diced)
1 green bell pepper (diced)
2 clove garlic (minced)
12 ounce plant-based ground meat
30 ounce black beans (rinsed and drained)
1 cup frozen corn
2 teaspoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
6 flour tortillas (large)
1 cup shredded Monterey Jack or cheddar cheese blend
1 avocado (ripe)
0.5 lime (juiced)
2 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon vegetable oil in a large skillet or non-stick pan over medium heat. Add the diced yellow onion and green bell pepper and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the plant-based ground meat to the skillet and cook, breaking it up with a spoon, for 5-7 minutes until browned.
Drain any excess liquid from the skillet. Stir in the black beans, frozen corn, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2-3 minutes, stirring occasionally, until the corn is heated through and flavors are combined. Remove the filling from the skillet and set aside.
While the filling cools slightly, prepare the quick guacamole: In a small bowl, mash the ripe avocado with a fork. Stir in the juice from 1/2 lime and 2 tablespoons chopped fresh cilantro. Season with a pinch of salt to taste.
Wipe out the skillet. Return to medium heat. Lay a flour tortilla in the hot skillet. Sprinkle half of one side with a quarter of the shredded cheese, then spoon about 1/2 cup of the plant-based ground filling over the cheese. Top the filling with another quarter of the shredded cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
Cook the quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas, cheese, and filling.
Slice each quesadilla into wedges and serve immediately with the fresh guacamole.

Notes

Leftovers reheat well in a skillet or toaster oven for crispy results. You can make the filling ahead of time and store it in the refrigerator for up to 3 days to make assembly even quicker.

Nutrition (per serving)

Calories: 643
Protein: 32.7 g
Carbohydrates: 74.7 g
Fat: 23.7 g
Fiber: 20 g
Sodium: 853 mg
Saturated Fat: 8.4 g
Sugar: 5.2 g
Cholesterol: 30 mg