Vegetarian Chicken Quesadillas

Savor the irresistible flavors of these Vegetarian Chicken Quesadillas, where classic Tex-Mex comfort meets a plant-based twist! Packed with seasoned plant-based chicken strips, savory black beans, vibrant bell peppers, and melty cheddar cheese, these quesadillas deliver bold, satisfying bites in every wedge. Aromatic spices like cumin and chili powder enhance the filling, while a golden-brown tortilla shell provides the perfect crispy exterior. Ready in just 35 minutes, this easy vegetarian recipe is ideal for busy weeknights or casual gatherings. Serve hot with dollops of sour cream, zesty salsa, and a sprinkle of fresh cilantro for a crowd-pleasing dish that’s both hearty and wholesome. Perfect for vegetarians—and everyone else too—these quesadillas are a must-try!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces large flour tortillas
• 200 grams plant-based chicken strips
• 150 grams shredded cheddar cheese
• 120 grams black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small red onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 100 grams sour cream, for serving
• 100 grams salsa, for serving
• 2 tablespoons chopped cilantro, for garnish

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pan over medium heat.

Step 2

Add diced red onion, red bell pepper, and green bell pepper to the pan. Sauté until the vegetables are soft, about 5-7 minutes.

Step 3

Add the plant-based chicken strips to the pan and cook according to the package instructions, usually about 5 minutes, until heated through.

Step 4

Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Mix well to combine all the ingredients. Cook for an additional 2 minutes and remove from heat.

Step 5

Place a tortilla flat on a clean surface and sprinkle a quarter of the shredded cheddar cheese over half of the tortilla. Add a quarter of the vegetable and chicken mixture on top of the cheese.

Step 6

Fold the tortilla over the filling to create a half-moon shape.

Step 7

Heat a non-stick skillet over medium heat and add a small amount of olive oil if necessary.

Step 8

Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until the tortillas are golden brown and the cheese inside is melted.

Step 9

Repeat the process with the remaining tortillas and filling.

Step 10

Cut each quesadilla into wedges and serve hot with sour cream, salsa, and a sprinkle of chopped cilantro on top.

Nutrition Facts

Serving size	(1217.1g)

Amount per serving	% Daily Value*
Calories	2191.6

Total Fat 124.7g	0%
Saturated Fat 52.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 210.7mg	0%
Sodium 4889.7mg	0%
Total Carbohydrate 168.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 23.3g
Protein 108.9g	0%

Vitamin D 0IU	0%
Calcium 1672.2mg	0%
Iron 15.7mg	0%
Potassium 1931.5mg	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: 50.3%

Protein: 19.5%

Carbs: 30.2%