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Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

vegan mexican quesadilas

 1 pack 380gr Fry’s Meat-Free Mince
 1 medium to large red onion, diced
 1 large red pepper
 1 jalapeño, chopped
 1 small punnet button mushrooms, sliced
 1 tsp dried oregano
 Sea salt, to taste
 6 to 8 brown tortillas
 2 Tbsp oil
 1 large green pepper
 1 tsp garlic paste
 1 tsp ground cumin
 1 tsp ground coriander
 3 cups fresh spinach, chopped
 Cracked black pepper to taste
 Handful of fresh coriander

Wash peppers, remove the pith and seeds and dice.


Heat a large, deep non-stick pan over medium heat, add oil, onion, peppers and Fry’s Meat-Free Mince, sauté.


Add garlic paste and chopped jalapeno, stir and add salt. Sauté for 15 minutes.


Ensure that the Mince doesn’t get too brown. Reduce the heat if necessary. Cook it slowly so everything softens and cooks.


Add the spices and stir. Then add the mushrooms. Mix everything together and continue cooking for 5 minutes.


Add spinach and continue cooking until spinach wilts. Add salt and pepper to taste, adjust seasoning if needed and remove from heat.


Heat a large, nonstick frying pan and cook tortillas, flipping over with an egg lifter or spatula once the bottom heats up.


Once the tortillas have been heated, assemble the quesadillas directly on the pan. Add a large spoonful of the mixture. Do not spread the filling to the edge of the tortilla as it will spill out.


If you wish to you can add avo or a squirt lime juice before topping it off with a second tortilla.


Cook for 5 minutes on each side until tortilla is golden brown.


Cut quesadilla in half and then cut each half into triangles. Garnish with chopped coriander, serve with salsa or guacamole.

Nutrition Facts

Servings 4