Making Vegan Quesaladas for Dinner 🌮❤️🌮
On Ep.3 of Quarantine with the Crownholm’s we are making one of our go-to dinners of Vegan Quesaladas (quesadilla + enchiladas together). I mean what kid doesn’t love a fun twist on a quesadilla and what mom doesn’t love a meal thats full of spinach, mushrooms and cilantro that their kid will actually eat willingly.
This is a super easy recipe and a guaranteed kid fave! Since we are really trying to do no waste in this house hold in general and now with the Coronavirus issue we are trying to use every last bit of food in this home so we don’t have to go the grocery store as often, we love that you can take the leftover beefless beef filling and make into loaded vegan nachos the next day…so no waste and yummy food all the way around! It’s such an easy way to get some extra spinach and mushrooms into their diets without them noticing …. Mom Win!
What You Need:
Tortilla
Vegan Cheese
Siete Enchilada Sauce
Chopped Spinach
Chopped Mushrooms
Diced Shallots
Beetles Beef
Can of Black Beans
Minced Garlic
Chopped Tomatoes
Taco Seasoning
Pinch of Salt and Pepper
Bragg’s Nutritional Yeast
Chopped Cilantro
How to Make It The Filling:
- Warm up your olive oil in a medium to large pan
- Add in minced garlic and diced shallots and saute
- Toss in spinach and mushrooms and continue to saute
- Add in Beetless Beef and chopped tomatoes
- Season to taste with Taco seasoning, salt and pepper. We always add Nutritional Yeast for a little added nutrition. It adds a tiny bit of cheese like flavor
- Drain and add in a can of black beans
How to Make the Quesalada:
- Warm up Tortilla in pan
- Add Vegan Cheese
- Once cheese melts add filling to half of the tortilla with cheese and fold
- Top the folded quesadilla with Enchilada Sauce and some Vegan Cheese
- Flip over in pan for a moment
- Garnish with Cilantro and ENJOY
