Crispy Vegan Chorizo & Black Bean Quesadilla Tacos
Crispy Vegan Chorizo & Black Bean Quesadilla Tacos
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 10 ounces Abbot's Plant-Rich "Chorizo"
- 1 tablespoon nutritional yeast
- 1/2 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 10 ounces A Dozen Cousins Cuban Black Beans, drained and rinsed
For the Tacos
- 8 Hero Flour Tortillas, low-carb
- 1 1/2 cups Violife Mexican Style Shreds
- 2 cups romaine lettuce, shredded
- 1/2 cup Somos Food from México Pico de Gallo Salsa
- 1/2 cup vegan sour cream
- 1 tablespoon olive oil, for cooking tortillas, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min
- 2
Add the Abbot's Plant-Rich "Chorizo" to the pan with the onions. Use a spatula or spoon to break it up into crumbles. Cook for 5-7 minutes, stirring occasionally, until it begins to brown and crisp.
⏱️ 7 min
- 3
Sprinkle the nutritional yeast, drizzle the liquid smoke, and soy sauce over the chorizo mixture. Stir well to combine all the flavors evenly. Cook for another 1-2 minutes.
⏱️ 2 min
- 4
Stir in the drained and rinsed A Dozen Cousins Cuban Black Beans. Heat through for 2-3 minutes, ensuring the beans are warm and well-incorporated with the chorizo mixture. Remove the filling from the skillet and set aside.
⏱️ 3 min
- 5
Wipe the skillet clean and return it to medium heat. Lightly brush one side of a Hero Flour Tortilla with olive oil. Place the oiled side down in the hot skillet.
⏱️ 1 min
- 6
On the un-oiled half of the tortilla, spread about 1/4 cup of the chorizo and black bean filling. Sprinkle generously with about 3 tablespoons of Violife Mexican Style Shreds.
⏱️ 1 min
- 7
Cook for 1-2 minutes until the bottom of the tortilla is lightly golden and the cheese begins to melt. Carefully fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula.
⏱️ 2 min
- 8
Cook for another 1-2 minutes on each side, pressing occasionally, until both sides are crispy and golden brown and the cheese is fully melted. Remove from the skillet and repeat with the remaining tortillas and filling.
⏱️ 8 min
- 9
Serve the crispy quesadilla tacos immediately, topped with fresh shredded romaine lettuce, a spoonful of Somos Food from México Pico de Gallo Salsa, and a dollop of vegan sour cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Vegan Chorizo & Black Bean Quesadilla Tacos
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 10 ounces Abbot's Plant-Rich "Chorizo"
- 1 tablespoon nutritional yeast
- 1/2 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 10 ounces A Dozen Cousins Cuban Black Beans, drained and rinsed
For the Tacos
- 8 Hero Flour Tortillas, low-carb
- 1 1/2 cups Violife Mexican Style Shreds
- 2 cups romaine lettuce, shredded
- 1/2 cup Somos Food from México Pico de Gallo Salsa
- 1/2 cup vegan sour cream
- 1 tablespoon olive oil, for cooking tortillas, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min - 2
Add the Abbot's Plant-Rich "Chorizo" to the pan with the onions. Use a spatula or spoon to break it up into crumbles. Cook for 5-7 minutes, stirring occasionally, until it begins to brown and crisp.
⏱️ 7 min - 3
Sprinkle the nutritional yeast, drizzle the liquid smoke, and soy sauce over the chorizo mixture. Stir well to combine all the flavors evenly. Cook for another 1-2 minutes.
⏱️ 2 min - 4
Stir in the drained and rinsed A Dozen Cousins Cuban Black Beans. Heat through for 2-3 minutes, ensuring the beans are warm and well-incorporated with the chorizo mixture. Remove the filling from the skillet and set aside.
⏱️ 3 min - 5
Wipe the skillet clean and return it to medium heat. Lightly brush one side of a Hero Flour Tortilla with olive oil. Place the oiled side down in the hot skillet.
⏱️ 1 min - 6
On the un-oiled half of the tortilla, spread about 1/4 cup of the chorizo and black bean filling. Sprinkle generously with about 3 tablespoons of Violife Mexican Style Shreds.
⏱️ 1 min - 7
Cook for 1-2 minutes until the bottom of the tortilla is lightly golden and the cheese begins to melt. Carefully fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula.
⏱️ 2 min - 8
Cook for another 1-2 minutes on each side, pressing occasionally, until both sides are crispy and golden brown and the cheese is fully melted. Remove from the skillet and repeat with the remaining tortillas and filling.
⏱️ 8 min - 9
Serve the crispy quesadilla tacos immediately, topped with fresh shredded romaine lettuce, a spoonful of Somos Food from México Pico de Gallo Salsa, and a dollop of vegan sour cream.
⏱️ 2 min