Quesadilla Burritos
- Simple
- 0:25 m
- 21 ingredients
These Quesaritos are the perfect combination of quesadilla and burrito. This Mexican fusion is the ultimate meal! If you're looking for a speedy vegan lunch idea or maybe a quick veggie dinner this is a delicious choice! In fact... it would also make a great choice for plant based picnic food!
Serves: 4
Ingredients
For the chiptole strips
- 2 tbsp chipotle paste
- 4 tbsp olive oil
- 1 x 225g block of smoked tofu
- 1 red bell pepper
- 1 lime
For black bean rice
- 1 tbsp olive oil
- 1 clove garlic clove
- 100g black beans
- 1 x 200g microwave bag of basmati rice
- 20g coriander
- 2 spring onions
For quesadilla
- 2 spring onions
- 8 tortilla wraps
- 400g refried beans
- 100g plant-based cheese
- Tabasco
For the quick guac
- 1 tbsp olive oil
- 1 avocado
- 1 lime
- ½ tsp salt
- 10g coriander leaves
Salsa
- 1 tbsp jalapeños from a jar
- 1 tbsp olive oil
- 2 medium tomatoes
- 2 spring onions
- ½ tsp salt
- 1 minced garlic clove
Before you start
Tofu press | Microwave | Frying pan | 2 x mixing bowls
Step 1
For the Chipotle Strips
- Press the tofu with a tofu press and cut into ½ cm thick matchsticks
- Cut the pepper in half, cut out the stems and seeds and cut the halves into thin slices
- Warm the olive oil in a frying pan, add the chipotle paste, stir it into the oil, add the pepper, fry them for 3 minutes, add the tofu, fry for 2 minutes and transfer the tofu and peppers to a plate
Ingredients
- 2 tbsp chipotle paste
- 4 tbsp olive oil
- 1 x 225g block of smoked tofu
- 1 red bell pepper
Step 2
For the Black Bean Rice
- Microwave the rice, finely slice the spring onions, peel and crush the garlic, drain and weigh the black beans
- Warm the olive oil in the pan, add the spring onions and garlic to the pan and fry them for 2 minutes
- Pour the black beans and the rice to the pan and fold everything together for 1 minute
- Roughly chop the coriander, add it to the pan and fold it into the rice. Transfer the contents of the pan to a bowl
Ingredients
- 1 tbsp olive oil
- 1 clove garlic clove
- 2 spring onions
- 100g black beans
- 1 x 200g microwave bag of basmati rice
- 20g coriander
Step 3
For the Guacamole
- Halve and stone the avocados, scoop the flesh into a mixing bowl and mash with a fork
- Halve the limes and squeeze the juice into the bowl. Finely chop the coriander, add it to the bowl
- Add the salt and the olive oil to the bowl and stir everything together
Ingredients
- 1 tbsp olive oil
- 1 avocado
- 10g coriander leaves
- ½ tsp salt
Step 4
For the Salsa
- Finely slice the tomatoes, spring onions, coriander, jalapenos and put them in a bowl
- Peel and grate the garlic and add it to the bowl
- Cut the lime in half and squeeze the juice into a bowl
- Sprinkle the salt and olive oil into the bowl and mix everything together with a fork
Ingredients
- 1 tbsp jalapeños from a jar
- 1 tbsp olive oil
- 2 spring onions
- 1 lime
- ½ tsp salt
- 2 medium tomatoes
- 1 minced garlic clove
- 1 lime
Step 5
For the Quesadillas
- Place one tortilla in a large frying pan, on a cold stove and spread over the refried beans
- Finely slice the spring onions and sprinkle over the refried beans
- Sprinkle dairy free cheese over the top of the spring onion
- Sprinkle a few drops of tabasco over the top of the of the spring onions
- Place a second tortilla on top of the first, turn on the stove and fry on a medium heat for 2 minutes, flip the quesadilla and fry for another 2 minutes
- Take the quesadilla off the stove, put it on a big square of tin foil, build your burrito and roll it up in the tin foil
- Cut the quesaritos in half and serve
Ingredients
- 8 tortilla wraps
- 400g refried beans
- 100g plant-based cheese
- Tabasco
- 2 spring onions