Ground Soy Quesadillas
These vegan ground soy quesadillas pack a smoky, Mexican-spiced filling with creamy avocado and melty cheese into crisp tortillas. Ready in about 25 minutes for an easy, satisfying weeknight dinner.
Ingredients
- 1 avocado pitted
- 1 Tbsp lime juice
- ½ onion finely chopped
- 1 jalapeno finely chopped
- 2 cloves garlic minced
- 50 g textured soy protein granules
- 8 Tbsps cheese grated (vegan; or dairy for the vegetarian option)
- 8 Tbsps passata
- 4 corn tortillas
- 2 Tbsps spices mix for beef or pork
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
- Boil the textured soy protein. Once soft, drain it very well and combine it with the spices mix.
- Preheat a skillet over medium heat. Add the olive oil.
- In a small bowl, mash the avocado with a fork, add the lime juice, salt and pepper to taste, and mix to combine.
- Add the onion to the skillet and saute for about 2 minutes.
- Add the jalapeno and garlic and continue cooking for about a minute.
- Add the boiled textured soy protein granules and the passata.
- Cook, stirring, for about 3 more minutes, then set aside.
- Preheat another pan over medium-low heat.
- Heat a tortilla for about 15 seconds on one side, then flip it over.
- Sprinkle about 2 Tbsps of the grated cheese over the tortilla.
- Add ¼ of the soy mixture and ¼ of the mashed avocado. Spread evenly.
- Fold the tortilla in half and press it with a spatula to flatten it as much as possible.
- Cook until lightly browned on each side.
- Repeat with the rest of the tortillas.
Notes
Serve warm with extra mashed avocado, salsa or a squeeze of lime. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat in a dry skillet to crisp the tortillas back up.