Mexican Bodega Quesadillas with Vegan Fixin's
Local tortillas are filled with the classic combo of spinach, black beans, and mushrooms and flat-grilled to melty perfection. We added all the sides that take it from good to great — including avocados and vegan sour cream.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
5 2.5 oz
Spinach (Organic)
2 1 oz
Red Romaine Lettuce
4 2 oz
Cherry Tomato
8 4 oz
Avocado
2 1 Whole
Lime
1 0.5 Whole
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Flour Tortillas
1 0.5 Package
Black beans
13.4 6.7 oz
Vegan cheddar
2 1 cup
Vegan sour cream
4 2 tablespoon
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Prep ahead (optional)
a. Thinly slice yellow onion and romaine lettuce. b. ¼” slice cremini mushrooms. c. ¼” dice red onion. d. Slice lime in half and juice. e. Slice avocado in half lengthwise, compost seed, cut grid with knife tip, and spoon out pieces. f. Slice cherry tomatoes in half or quarters. g. Trim and compost spinach ends; chop bite-sized. h. Mince garlic; divide into two equal portions.
Instructions
1
Cook filling:
a. Preheat oven to 450º. Add an empty large baking sheet to oven to heat.
b. Drain and rinse black beans. Set aside.
c. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add cremini mushrooms (¼” slice), yellow onion (thinly slice), half of garlic (mince), and ¼ tsp salt; cook until onions are translucent and mushrooms caramelize, about 3-4 minutes.
d. Add black beans and taco spice mix; stir and cook until warmed through, about 2-3 minutes.
e. Add spinach (chop bite-sized). Toss to combine; cook until spinach begins to wilt, about 1 minute. Remove from heat.
2
Assemble and cook quesadillas::
a. Brush one side of a tortilla with olive oil or melted vegan butter.
b. With an oven mitt, remove baking sheet from oven. Add tortilla with oiled side down. Add filling to one half of tortilla. Top with vegan cheddar; fold over. Repeat with remaining tortillas.
c. Add hot pan to oven (don’t forget the oven mitt!); bake until bottom of quesadillas are crispy, about 5 minutes. Flip and cook another 5 minutes or until desired crispiness is reached.
3
Meanwhile, prep salad:
a. Add juice from lime, 2 tsp olive oil, and remaining garlic (mince) to large bowl. Whisk vigorously.
b. Add romaine lettuce (thinly slice), red onion (¼” dice), cherry tomatoes (slice in half), and avocado (slice in half lengthwise, remove pit, cut grid with knife tip, spoon out pieces). Add pinches of salt and black pepper. Toss gently to combine.
4
Serve:
a. Slice quesadillas into easy-to-hold triangles. Add to plate.
b. The rest is up to you! Divide salad among plates and garnish with vegan sour cream, or use salad and vegan sour cream as garnishes for the quesadillas.
Chef's notes
You can also cook quesadillas in a sauté pan over medium-high heat on the stovetop. While the timing is about the same, cooking in a sauté pan requires more active cooking time, as you can typically cook only 1-2 quesadillas at a time. Time crunch? You can also simply make these tacos and skip the crispy outside altogether.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX