Plant-Based Cheesy Mushroom Quesadillas
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Plant-Based Cheesy Mushroom Quesadillas

Plant-Based Cheesy Mushroom Quesadillas

with Lime Guacamole and Tomato Salad

These plant-based quesadillas are filled with Tex-Mex-flavoured mushrooms and spinach. Paired with a zippy lime guac and a fresh tomato salad, this dinner is totally craveable!

Tags:
Veggie
Allergens:
Mustard
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

113 g

Mushrooms

1 unit(s)

Lime

2 unit(s)

Green Onion

113 g

Baby Tomatoes

56 g

Baby Spinach

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

¾ cup

Plant-Based Mozzarella Cheese, shredded

3 tbsp

Guacamole

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories570 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber7 g
Protein12 g
Cholesterol0 mg
Sodium1540 mg
Trans Fat0.1 g
Potassium900 mg
Calcium225 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Paper Towel
Large Bowl
Whisk
Small Bowl

Instructions

Prep
1
  • Cut mushrooms into 1/4-inch slices.
  • Zest, then juice lime. 
  • Thinly slice green onions. 
  • Halve tomatoes. 
  • Roughly chop spinach.
Cook veggies
2
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
  • Add the Tex-Mex Paste, half the green onions and half the spinach. Cook, stirring often, until fragrant, 1 min. 
  • Transfer to a medium bowl. 
Make quesdaillas
3
  • Carefully wipe the pan clean with paper towels.
  • Arrange tortillas on a clean surface. 
  • Spread mushroom filling evenly over one side of each tortilla, then sprinkle with cheese. Fold in half to enclose filling
  • Reheat the same pan (from step 4) over medium. 
  • When hot, add 3 quesadillas to the dry pan. 
  • Cook until golden-brown, 1-2 min per side. Transfer to a plate.
  • Repeat with remaining quesadillas
Make salad
4
  • Whisk together 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a large bowl.
  • Add tomatoes, remaining spinach and remaining green onions. Season with salt and pepper, then toss to combine. Set aside.
Make guacamole
5
  • Add guacamole, lime zest and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine. 
Finish and serve
6
  • Cut quesadills in half.
  • Divide quesadillas between plates. 
  • Dollop lime guacamole over top. 
  • Serve tomato salad alongside.
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