Plant-Based Chorizo & Black Bean Quesadilla Tacos
Plant-Based Chorizo & Black Bean Quesadilla Tacos
Ingredients
For the Chorizo & Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 12 ounces plant-based chorizo, crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon liquid aminos
- 15 ounces Cuban black beans, drained and rinsed
For Assembly
- 8 low-carb flour tortillas
- 1 1/2 cups dairy-free Mexican style shreds
For Topping
- 2 cups romaine lettuce, shredded
- 1/2 cup pico de gallo salsa
- 1/4 cup dairy-free sour cream
Instructions
- 1
Heat olive oil in a large skillet or pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 2
Add the crumbled plant-based chorizo to the pan with the onions. Break it up with a spatula as it cooks, stirring occasionally, for about 5 minutes until browned.
⏱️ 5 min
- 3
Stir in the nutritional yeast and liquid aminos into the chorizo mixture, ensuring it's well combined.
⏱️ 1 min
- 4
Add the drained and rinsed Cuban black beans to the pan. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the beans to heat through.
⏱️ 3 min
- 5
Remove the filling from the pan and set aside. Wipe the pan clean or use a separate clean pan for cooking the quesadillas. Heat the pan over medium heat.
⏱️ 1 min
- 6
Place one low-carb flour tortilla flat in the warm pan. Spoon about 1/4 cup of the chorizo and black bean mixture onto one half of the tortilla.
⏱️ 1 min
- 7
Sprinkle a generous amount (about 2-3 tablespoons) of dairy-free Mexican style shreds over the filling.
⏱️ 1 min
- 8
Fold the empty half of the tortilla over the filling to create a half-moon shape, gently pressing down.
⏱️ 1 min
- 9
Cook the folded quesadilla for 2-3 minutes per side, or until both sides are golden brown and the dairy-free cheese is melted and gooey. Repeat with the remaining tortillas and filling.
⏱️ 4 min
- 10
Once cooked, transfer a quesadilla to a serving plate. Carefully open the quesadilla slightly.
⏱️ 1 min
- 11
Add a small handful of shredded romaine lettuce on top of the filling.
⏱️ 1 min
- 12
Spoon a tablespoon or two of pico de gallo salsa over the lettuce and filling.
⏱️ 1 min
- 13
Drizzle with dairy-free sour cream, as needed, for a creamy finish.
⏱️ 1 min
- 14
Fold the quesadilla again to form a taco-like shape and serve immediately. Enjoy your Plant-Based Chorizo & Black Bean Quesadilla Tacos!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Plant-Based Chorizo & Black Bean Quesadilla Tacos
Ingredients
For the Chorizo & Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 12 ounces plant-based chorizo, crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon liquid aminos
- 15 ounces Cuban black beans, drained and rinsed
For Assembly
- 8 low-carb flour tortillas
- 1 1/2 cups dairy-free Mexican style shreds
For Topping
- 2 cups romaine lettuce, shredded
- 1/2 cup pico de gallo salsa
- 1/4 cup dairy-free sour cream
Instructions
- 1
Heat olive oil in a large skillet or pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 2
Add the crumbled plant-based chorizo to the pan with the onions. Break it up with a spatula as it cooks, stirring occasionally, for about 5 minutes until browned.
⏱️ 5 min - 3
Stir in the nutritional yeast and liquid aminos into the chorizo mixture, ensuring it's well combined.
⏱️ 1 min - 4
Add the drained and rinsed Cuban black beans to the pan. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the beans to heat through.
⏱️ 3 min - 5
Remove the filling from the pan and set aside. Wipe the pan clean or use a separate clean pan for cooking the quesadillas. Heat the pan over medium heat.
⏱️ 1 min - 6
Place one low-carb flour tortilla flat in the warm pan. Spoon about 1/4 cup of the chorizo and black bean mixture onto one half of the tortilla.
⏱️ 1 min - 7
Sprinkle a generous amount (about 2-3 tablespoons) of dairy-free Mexican style shreds over the filling.
⏱️ 1 min - 8
Fold the empty half of the tortilla over the filling to create a half-moon shape, gently pressing down.
⏱️ 1 min - 9
Cook the folded quesadilla for 2-3 minutes per side, or until both sides are golden brown and the dairy-free cheese is melted and gooey. Repeat with the remaining tortillas and filling.
⏱️ 4 min - 10
Once cooked, transfer a quesadilla to a serving plate. Carefully open the quesadilla slightly.
⏱️ 1 min - 11
Add a small handful of shredded romaine lettuce on top of the filling.
⏱️ 1 min - 12
Spoon a tablespoon or two of pico de gallo salsa over the lettuce and filling.
⏱️ 1 min - 13
Drizzle with dairy-free sour cream, as needed, for a creamy finish.
⏱️ 1 min - 14
Fold the quesadilla again to form a taco-like shape and serve immediately. Enjoy your Plant-Based Chorizo & Black Bean Quesadilla Tacos!
⏱️ 1 min