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Beef and Cheese Quesadillas Recipe

A quick vegan twist on classic quesadillas — filled with savory plant-based beef, melted vegan cheese, and a smoky Mexican-style kick.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Quesadillas:
  • Plant-based beef crumbles – 250 g
  • Olive oil – 1 tbsp
  • Garlic – 2 cloves minced
  • Onion – ½ cup finely chopped
  • Red bell pepper – ½ cup diced
  • Taco seasoning – 1 tbsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
  • Vegan cheddar cheese – 1 cup shredded
  • Whole wheat tortillas – 4 large
Optional Toppings:
  • Fresh cilantro – 2 tbsp chopped
  • Vegan sour cream – ¼ cup
  • Salsa – ½ cup

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and onion, sauté until fragrant.
  3. Stir in plant-based beef crumbles and cook for 5–6 minutes.
  4. Add diced bell peppers, taco seasoning, salt, and black pepper. Mix well.
  5. Cook until the mixture turns golden and slightly crispy.
  6. Lay one tortilla flat, sprinkle vegan cheese on half of it.
  7. Add the “beef” mixture and fold the tortilla in half.
  8. Cook each side for 2–3 minutes until crispy and cheese melts.
  9. Slice into wedges, top with vegan sour cream and salsa.
  10. Serve hot and try not to devour the whole batch alone.

Notes

Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 14 g

Vitamins and Minerals (Per Serving)

  • Iron: 15%
  • Vitamin C: 12%
  • Calcium: 10%
  • Magnesium: 9%
  • Potassium: 10%

Additional Notes / Tips

  • Don’t overstuff the quesadilla — this isn’t a burrito.
  • Add jalapeños for drama and flair.
  • Use a mix of vegan mozzarella and cheddar for gooey perfection.
  • Want crunchier edges? Brush tortillas with olive oil before toasting.
  • Pair with guacamole and a glass of confidence.