Mexican-Inspired Beyond Meat® Quesadillas
with Tomato-Sweet Bell Pepper Salsa
Dunk these easy, cheesy quesadilla wedges into bright salsa or zesty lemon crema — or both! This meal is great to grab and go, any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Beyond Meat®
1 piece
Sweet Bell Pepper
2 piece
Tomato
1 piece
Lemon
6 piece
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 piece
Yellow Onion
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 piece
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 piece
Garlic, cloves
7 g
Cilantro
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Add tomatoes, lemon juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Add sour cream, lemon zest and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Break up patties into smaller pieces. Add remaining onions and remaining peppers. Cook, stirring occasionally, until cooked through, 5-6 min.**
- Carefully drain and discard excess fat.
- Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until Beyond Meat® and veggies are coated, 1-2 min.
- Remove the pan from heat, then transfer Beyond Meat® mixture to a large bowl.
- Add cheese. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread Beyond Meat® filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges.
- Divide quesadillas between plates.
- Serve tomato-sweet bell pepper salsa and lemon crema alongside.
- Sprinkle with remaining cilantro.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the pork, until cooked through, 5-6 min.**
