Quesadilla Burritos

0:25 m

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!

Start cooking ➞




For the chiptole strips

<item-todo-done>2 tbsp chipotle paste<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 x 225g block of smoked tofu<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 lime<item-todo-done>

For black bean rice

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>100g black beans<item-todo-done><item-todo-done>1 x 200g microwave bag of basmati rice<item-todo-done><item-todo-done>20g coriander<item-todo-done><item-todo-done>2 spring onions<item-todo-done>

For quesadilla

<item-todo-done>2 spring onions<item-todo-done><item-todo-done>8 tortilla wraps<item-todo-done><item-todo-done>400g refried beans<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done> Tabasco<item-todo-done>

For the quick guac

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done>


<item-todo-done>1 tbsp jalapeños from a jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 medium tomatoes<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>1 minced garlic clove<item-todo-done>

Before you start

Tofu press | Microwave | Frying pan | 2 x mixing bowls

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

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

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

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

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
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