Vegetarian Quesabirria Tacos

Transform your taco night with this irresistible recipe for Vegetarian Quesabirria Tacos! Packed with bold, smoky flavors from guajillo, ancho, and pasilla chiles, these crispy, cheese-filled tacos are a delicious meat-free spin on the viral classic. Tender mushrooms simmered in a rich, spiced adobo sauce serve as the savory filling, perfectly complemented by melty Oaxaca cheese and fresh toppings like cilantro, avocado, and a squeeze of lime. Each corn tortilla is dipped in the vibrant sauce before being griddled to golden perfection, delivering a satisfying crunch in every bite. Perfect for vegetarians and taco lovers alike, this crowd-pleasing dish is the ultimate comfort food with a plant-based twist.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 units Dried guajillo chiles
• 2 units Dried ancho chiles
• 2 units Dried pasilla chiles
• 3 cups Vegetable broth
• 16 ounces Button mushrooms, sliced
• 2 tablespoons Olive oil
• 1 medium White onion, chopped
• 4 units Garlic cloves, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Dried oregano
• 1 unit Bay leaf
• 2 tablespoons White vinegar
• 1 teaspoon Salt
• 12 units Corn tortillas
• 8 ounces Oaxaca cheese, shredded
• 0.5 cup Fresh cilantro, chopped
• 2 units Limes, cut into wedges
• 1 unit Avocado, sliced

Directions

Step 1

Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet over medium heat until aromatic, about 2 minutes.

Step 2

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

Step 3

While the chiles are soaking, heat olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic to the pot and cook for another minute until fragrant.

Step 5

Drain the chiles and add them to the pot, along with the vegetable broth, cumin powder, oregano, bay leaf, white vinegar, and salt. Stir well to combine.

Step 6

Using an immersion blender, blend the mixture until smooth. Alternatively, you can carefully transfer to a blender, blend, and then return to the pot.

Step 7

Add the sliced mushrooms to the sauce. Simmer over low heat for about 25 minutes, stirring occasionally, until the mushrooms are tender and infused with flavor.

Step 8

On a separate skillet, heat a bit of oil. Dip each tortilla lightly in the sauce, then cook on the skillet. Add shredded Oaxaca cheese on one side and fold the tortilla in half, pressing down gently.

Step 9

Cook until the tortillas are crispy and the cheese is melted, about 2-3 minutes on each side.

Step 10

Open each taco, add a spoonful of the mushroom mixture, then garnish with fresh cilantro and avocado slices.

Step 11

Serve the tacos immediately with lime wedges for squeezing over the top.

Nutrition Facts

Serving size	(2593.6g)

Amount per serving	% Daily Value*
Calories	3313.0

Total Fat 147.3g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 202.5mg	0%
Sodium 5904.0mg	0%
Total Carbohydrate 409.3g	0%
Dietary Fiber 91.2g	0%
Total Sugars 35.7g
Protein 127.4g	0%

Vitamin D 94.0IU	0%
Calcium 2282.8mg	0%
Iron 25.4mg	0%
Potassium 6499.6mg	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: 38.2%

Protein: 14.7%

Carbs: 47.1%