How do I prepare the filling for this vegan chorizo quesadilla?

First, saute finely chopped red bell peppers until translucent. Then, add soy chorizo, soy crumbles, garlic powder, onion powder, paprika, and cilantro, cooking until browned. Finally, mix in black beans, corn, and jasmine rice and cook for another 5 minutes.

What kind of cheese is recommended for this quesadilla?

This recipe specifically calls for shredded plant-based mozzarella to achieve a melty, cheesy texture within the quesadilla.

What's the best way to cook the quesadilla to get it golden brown?

In a separate skillet, add light oil over medium heat. Place one tortilla, add plant-based mozzarella, the chorizo mixture, more mozzarella, and another tortilla. Cook for about 5 minutes per side, or until the tortilla is golden brown and the mozzarella has melted.

Can I substitute the jasmine rice or black beans?

While the recipe specifies jasmine rice and black beans for their particular texture and flavor, you could experiment with other cooked grains like brown rice or different beans like pinto beans, though it may alter the final taste and consistency.

How should I store leftover Chorizo Quesadillas?

Store any leftover quesadilla pieces in an airtight container in the refrigerator for 2-3 days. For best results, reheat gently in a skillet or oven until warmed through.

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Chorizo Quesadilla
[Vegan]

HW By: Home Chefs of WoodSpoon

Author Bio

WoodSpoon was created by Co-Founders Chief Executive Officer Oren Saar (formerly of Boston Consulting Group)... Read More

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A golden-brown vegan Chorizo Quesadilla, cut into four triangles, revealing a hearty filling of soy chorizo, black beans, corn, and melted plant-based mozzarella.

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Discover more recipes with these ingredients

Chorizo Quesadilla [Vegan]

Dairy Free

Vegan

These chorizo quesadillas by WoodSpoon Home Chef Charles Davis are not only delicious but also high in protein!

Ingredients You Need for Chorizo Quesadilla [Vegan]

flour tortillas
1 can black beans
1 can corn
1 cup of jasmine rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cilantro
salt, to your liking
1 package soy chorizo
1 package soy-based crumble
1/2 red bell pepper finely chopped
plant-based mozzarella

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How to Prepare Chorizo Quesadilla [Vegan]

In a medium skillet add oil over medium heat, add bell peppers and sauté until they become translucent.
Add soy chorizo, soy crumbles, and seasonings and continue cooking until browned.
Once the crumbles and chorizo become brown add black beans, corn, and jasmine rice.
Continue cooking for 5 minutes until everything is mixed together.
In a separate skillet, add light oil over medium heat add one tortilla into the pan.
Add shredded vegan mozzarella onto the tortilla and then add your chorizo mixture, next add more vegan mozzarella and your other tortilla on top to cover.
Allow the vegan mozzarella to melt, about 5 minutes or until bottom of tortilla is golden brown, then flip your quesadilla.
Allow the vegan mozzarella to melt on the other side for another 5 mins or until tortilla is golden brown and remove from pan.
Cut your quesadilla into four pieces and enjoy!