Spiced Plant-Based Ground Quesadillas with Avocado Lime Dip

Spiced Plant-Based Ground Quesadillas with Avocado Lime Dip

Hearty vegetarian quesadillas filled with savory spiced plant-based ground and melted cheese, served with a zesty homemade avocado lime dip for a quick, satisfying meal.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and green bell pepper and cook for 5 minutes, until softened.
  2. Stir in the minced garlic, plant-based ground, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook, breaking up the ground with a spoon, for 5-7 minutes until heated through and slightly browned. Remove from heat.
  3. While the filling cooks, prepare the Avocado Lime Dip. In a small bowl, mash the 2 ripe avocados with 2 tablespoons fresh lime juice and 1/4 teaspoon salt. Stir in the 1/4 cup chopped fresh cilantro.
  4. Wipe out the skillet (or use a new one) and heat over medium-high heat. Place one medium flour tortilla in the hot skillet. Sprinkle about 1/4 cup shredded cheddar cheese on one half of the tortilla, then spread about 1/4 cup of the plant-based ground mixture over the cheese.
  5. Fold the other half of the tortilla over to create a half-moon. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is melted. Repeat with the remaining tortillas and filling.
  6. Slice each quesadilla into wedges. Serve hot with the Avocado Lime Dip, and optional shredded romaine lettuce and diced Roma tomato for topping.

Notes

Leftover quesadilla filling can be stored in the refrigerator for up to 3 days and used for quick meals throughout the week.

Nutrition (per serving)