Vegan Carne Asada Quesadilla
Say hello to your new go-to comfort food with this Vegan Carne Asada Quesadilla recipe, a plant-based twist on a classic favorite! Marinated portobello mushrooms take center stage, mimicking the robust, smoky flavors of traditional carne asada, thanks to a zesty blend of soy sauce, lime juice, and warm spices like smoked paprika and cumin. Sautéed bell peppers and onions add a vibrant, caramelized crunch, while gooey vegan mozzarella cheese ties it all together between crispy, golden flour tortillas. Topped with creamy avocado, fresh cilantro, and a drizzle of your favorite hot sauce, these quesadillas are bursting with bold flavors and textures. Ready in under an hour and perfect for weeknight dinners or party appetizers, this vegan recipe proves that indulgent doesn’t have to mean compromising on plant-based goodness!
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Ingredients
- 3 large portobello mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 4 large flour tortillas
- 1.5 cups vegan mozzarella cheese
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
- 0 to taste salt
- 0 to taste pepper
- 0 to taste hot sauce (optional)
Directions
Step 1
Begin by preparing the marinade for the mushrooms. In a small bowl, whisk together the soy sauce, lime juice, 2 tablespoons of olive oil, smoked paprika, garlic powder, and ground cumin.
Step 2
Clean the portobello mushrooms by wiping them with a damp paper towel. Remove the stems and slice the caps into strips.
Step 3
Place the mushroom strips in a zip-top plastic bag or a shallow dish and pour the marinade over them. Toss to coat the mushrooms evenly. Let them marinate for at least 15 minutes while you prepare the rest of the ingredients.
Step 4
In a large skillet or grill pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced red bell pepper and onion, sautéing until they begin to soften, about 5–7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
Step 5
Once the peppers and onions are cooked, use the same skillet to cook the marinated mushrooms over medium heat. Arrange them in a single layer and cook for 3-4 minutes on each side, or until caramelized and tender. Remove from heat.
Step 6
Assemble the quesadillas by laying out a tortilla on a flat surface. Spread about 1/3 cup of vegan mozzarella cheese on one half of the tortilla, followed by a layer of the mushroom mixture and sautéed peppers and onions. Sprinkle a tablespoon of chopped cilantro before folding the tortilla over to enclose the filling.
Step 7
Place the assembled quesadilla back into the skillet over medium heat. Cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy and the cheese has melted.
Step 8
Repeat the assembly and cooking process with the remaining tortillas and filling.
Step 9
Once cooked, cut each quesadilla into wedges, and serve topped with sliced avocado, extra cilantro, and optional hot sauce. Enjoy your delicious vegan carne asada quesadillas!
Nutrition Facts
| Serving size | (1604.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2474.9 |
| Total Fat 161.5g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 0mg | 0% |
| Sodium 8033.7mg | 0% |
| Total Carbohydrate 172.6g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 22.9g | |
| Protein 48.0g | 0% |
| Vitamin D 21.0IU | 0% |
| Calcium 2309.4mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 3119.1mg | 0% |
Source of Calories