The loaded quesadilla you didn’t know you needed is here! Let me show you how to make the perfectly loaded plant-based quesadilla to enjoy anytime of the week.
This quesadilla is cheesy, meaty, filling and 100% plant-based! This is the best recipe out there but I want you to make that decision for yourself.
The best part is that I will also guide you on how to make it your own. I will also provide you with substitutes and tips do you can achieve best results!
What Makes this Vegan Quesadilla Recipe the BEST?
This quesadilla recipe was inspired by one of my favorite childhood memories in the LA area. I grew up in southern California where they serve the best Mexican food, especially the street-style Mexican food! As you may already know, the best kind of Mexican food is always served out of a truck or hole-in-the-wall place.
When I was about 4 years old, my parents used to take me to this tiny Mexican place in LA that served the best loaded quesadillas! I will never forget how those quesadillas taste and realized that I could not live without them.. so I did what any vegan would do: Veganize it!
I’m very proud of how these came out and super grateful for vegan alternatives for cheese and meat. I hope you give this one a try!
Tips and Substitutes:
I get the extra large “burrito style” tortillas from Trader Joe’s. Any tortilla works great though! Corn tortillas are smaller but equally as delicious and gluten-free.
I highly recommend using a shredded mozzarella or pepper jack. Here are some of my favorite vegan cheese brands in order of how much I like them: Violife, Good Planet, Follow Your Heart, Miyoko’s, So Delicious.
You can find most of these at Whole Foods, Sprouts and some even at Costco!
I love using Impossible ground beef because it is the closest in taste and texture to regular ground beef. This helps when serving it for family or non-vegans, it will have them fooled!
However, if you’re not a huge fan of mock meats I highly recommend using soy curls, seitan, crumbled tofu, black beans, any kind of beans or mushrooms.
I highly recommend using poblano peppers if possible because they add such an authentic Mexican flavor to it! Poblano peppers are also very mild in spiciness. You may also use jalapeño (spicy) peppers or bell peppers (no spice).
This loaded vegan quesadilla recipe will satisfy your Mexican food cravings and take your quesadilla game to a whole new level! This recipe was inspired by street food quesadillas I used to eat with my parents when I lived in SoCal.
2 extra large flour tortillas
1 package of grated vegan cheese (see recommendations above)
1 pack of Impossible Meat
2 poblano peppers
1/2 can of corn kernels
1/2 large onion
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne powder
Salt and pepper to taste
Cut the onion and poblano peppers into small strips. Open can of corn, drain and rinse.
Turn a large skillet over medium heat and add a splash of water. Add the onion and peppers at the same time. Sauté for 6-7 minutes, defrosting with a splash of water all over the place.
Add ground beef impossible. Use a spatula to break up and create crumbs. Add cumin, garlic powder, cayenne, salt, and pepper. Add a splash of water. Cook for 10 minutes or until golden.
After about 10 minutes, add the corn kernels and cook for another minute or so until completely hot. Taste and adjust seasonings as desired. Set aside.
Heat a large skillet over medium heat.
While the skillet is heating up, add grated cheese to the tortillas and add the filling right on top while it’s still hot. Fold the tortilla in half to close.
Place the closed tortilla in the pan and turn after about 5 minutes. This can vary depending on the type of pan and stove you are using. Use a spatula to check and avoid burns.
Repeat the process until 3-4 tortillas are done. Serve with fresh guacamole, salsa, or sour cream!