Vegetarian Carne Asada Quesadilla

Savor the bold flavors of this Vegetarian Carne Asada Quesadilla, a plant-based twist on the classic favorite! Juicy portobello mushrooms are marinated in a zesty blend of lime juice, soy sauce, and aromatic spices like cumin and chili powder, then seared to perfection for a smoky, "meaty" flavor that rivals traditional carne asada. Layered with melty Monterey Jack cheese, freshly chopped cilantro, and folded into a golden, crispy tortilla, each bite is bursting with vibrant, Tex-Mex-inspired goodness. Perfect for weeknight dinners or casual gatherings, this quick and easy recipe comes together in just 35 minutes and pairs beautifully with sour cream and salsa on the side. Whether you're a vegetarian or simply craving a hearty twist on quesadillas, this dish will delight your taste buds and impress your guests.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 tablespoons Fresh lime juice
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 Large flour tortillas
• 2 cups Shredded Monterey Jack cheese
• 0.5 cup Cilantro
• 0.5 cup Sour cream (optional for serving)
• 0.5 cup Salsa (optional for serving)

Directions

Step 1

Clean the portobello mushrooms with a damp paper towel and slice them into thin strips.

Step 2

In a mixing bowl, combine the olive oil, soy sauce, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.

Step 3

Add the sliced mushrooms to the marinade and toss well to coat. Let the mushrooms marinate for about 10 minutes.

Step 4

Heat a large skillet over medium heat. Add the marinated mushrooms and cook for 5-7 minutes until they are browned and tender, stirring occasionally.

Step 5

Remove the mushrooms from the skillet and set aside.

Step 6

Wipe the skillet clean and place it back on the stove over medium heat.

Step 7

Place one tortilla in the skillet and sprinkle 1/2 cup of shredded Monterey Jack cheese over half of the tortilla.

Step 8

Add a quarter of the cooked mushroom mixture on top of the cheese, then sprinkle some cilantro.

Step 9

Carefully fold the tortilla in half to cover the filling.

Step 10

Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.

Step 11

Repeat with the remaining tortillas and filling.

Step 12

Cut each quesadilla into wedges and serve warm with sour cream and salsa if desired.

Nutrition Facts

Serving size	(1255.9g)

Amount per serving	% Daily Value*
Calories	2138.4

Total Fat 131.7g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 260mg	0%
Sodium 5030.6mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 19.9g	0%
Total Sugars 25.8g
Protein 97.8g	0%

Vitamin D 49.5IU	0%
Calcium 2045.5mg	0%
Iron 13.1mg	0%
Potassium 3189.3mg	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: 54.1%

Protein: 17.9%

Carbs: 28.0%