Vegan Birria Quesadilla

Elevate your next taco night with this irresistible Vegan Birria Quesadilla, a plant-based twist on a traditional favorite! Tender young jackfruit is simmered in a rich, smoky birria sauce made from guajillo and ancho chiles, tomato paste, and aromatic spices, creating a mouthwatering filling that’s bursting with bold flavors. Layered with gooey vegan cheese and crisped to golden perfection in corn tortillas, these quesadillas deliver a satisfying crunch with every bite. Perfect for vegans and non-vegans alike, this dish is easy to make and ready in under an hour. Garnish with fresh cilantro and serve with a squeeze of lime for a zesty finishing touch. Whether it’s for a quick weeknight dinner or a crowd-pleasing party snack, this recipe will have everyone coming back for seconds!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Canned young jackfruit (drained and shredded)
• 1.5 cups Vegan cheese (shredded)
• 8 pieces Corn tortillas
• 2 cups Vegetable broth
• 3 pieces Dried guajillo chiles (stemmed and seeded)
• 2 pieces Dried ancho chiles (stemmed and seeded)
• 2 tablespoons Tomato paste
• 1 cup White onion (chopped)
• 4 pieces Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 tablespoon White vinegar
• 2 tablespoons Olive oil
• 0.5 cup Fresh cilantro (for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 piece Lime wedges (for serving)

Directions

Step 1

In a medium saucepan, add the vegetable broth and bring it to a simmer over medium heat. Add the dried guajillo and ancho chiles and simmer for 10 minutes, or until soft.

Step 2

Transfer the softened chiles, broth, tomato paste, onion, garlic, cumin, oregano, vinegar, salt, and black pepper to a blender. Blend until smooth to create the birria sauce.

Step 3

In a large skillet over medium heat, add olive oil. Add the shredded jackfruit to the skillet and cook for about 5 minutes, until slightly golden.

Step 4

Pour the birria sauce over the jackfruit in the skillet, stirring to coat evenly. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

Step 5

Heat another skillet or griddle over medium heat. Place a tortilla on it and sprinkle 1/4 cup of vegan cheese over half of the tortilla.

Step 6

Add 1/4 of the jackfruit birria mixture over the cheese and fold the tortilla in half to enclose the filling. Cook for 3-4 minutes on each side, until the tortilla is golden and the cheese is melted.

Step 7

Repeat the process with the remaining tortillas and filling.

Step 8

Serve the quesadillas with a sprinkle of fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1964.1g)

Amount per serving	% Daily Value*
Calories	2333.4

Total Fat 90.4g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4925.8mg	0%
Total Carbohydrate 353.7g	0%
Dietary Fiber 68.4g	0%
Total Sugars 36.2g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 1526.3mg	0%
Iron 20.7mg	0%
Potassium 5064.9mg	0%

*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.

Source of Calories

Fat: 33.1%

Protein: 9.3%

Carbs: 57.6%