Cheesy, gently spicy, and filled with robust flavor, these chorizo baked quesadillas are a protein-packed vegetarian recipe that's perfect for weeknights!
This chorizo baked quesadilla recipe is adapted from my cookbook Vegetarian for Dinner, and it's actually a combination of my go-to tofu chorizo crumbles and this baked taco method.
I go back and forth between calling these tacos and quesadillas, but I think both work. Oven-baking instead of pan-frying is an easy way to cut down on active cooking time.
The filling is gently spicy, protein-packed, and part of my higher protein vegetarian meals series. This recipe makes 4-6 servings, depending on your appetite! One quesadilla provides over 20 grams of protein.
Ingredients
- Tofu: I use firm or extra-firm tofu, but super firm also works and doesn't need to be pressed. I recommend pressing the tofu for at least 10 minutes, or manually press it with your hands over the sink to quickly get some liquid out. Because the tofu gets crumbled, it's okay if it breaks apart when you press it this way.
- Seasonings: The seasonings for the tofu chorizo is inspired by Mexican chorizo. Ancho chili powder, cumin, ground paprika, oregano, coriander, cinnamon, cloves, salt and granulated sugar.
- Ancho chili powder: Ground ancho chili powder can usually be found in the spice section or International section at large grocery stores or at your local Mexican grocery store.
- Veggies: Feel free to use any variety of veggies here. Keep things simple by using frozen veggies, or slice up fajita vegetables like peppers, onions, mushrooms, zucchini, etc.
- Flour tortillas: I use 9-inch tortillas, but 12-inch also work well.
- Cheese: Shredded mozzarella or Mexican melting cheese (often labeled quesadilla cheese.)
Step-by-step photos
- Press the tofu for at least 10 minutes. Meanwhile, whisk together the tofu marinade in a medium bowl: apple cider vinegar, vegetable broth, oil, tomato paste, ancho chili powder, oregano, paprika, cumin, salt, garlic powder, sugar, coriander, cinnamon, and cloves. Use your hands to crumble the pressed tofu into the marinade. Toss to coat. Marinate while the vegetables cook and up to overnight.
- Heat a large skillet over medium heat. Drizzle with 1 tablespoon of canola oil. Once hot, add the bell pepper and onion. Sauté for 5 to 7 minutes, or until golden and fragrant.
- Add the tofu, marinade, and cilantro to the pan with the vegetables. Sauté for 8 to 10 minutes, or until the tofu is starting to brown and most of the marinade is absorbed.
- To assemble tacos, add a layer of tofu and vegetable filling to one side of a tortilla. Sprinkle with a few pinches of shredded mozzarella. Close the tortillas and arrange on the parchment lined baking sheet so that the tacos don’t overlap. Bake at 375°F for 12 minutes. Flip and bake an additional 4 to 6 minutes, or until the taco shells are crisp. Remove from the oven and serve with salsa.
Variations
- Make the tacos dairy-free by using your favorite vegan shredded cheese.
- This recipe works with any type of chorizo, just make sure to heat it up first on the stove. When I don't feel like prepping tofu, I like Trader Joe's soyrizo, which I also use in vegan breakfast sandwiches and soyrizo burritos.
- Corn tortillas: I haven't had success with corn tortillas in place of flour tortillas. I've been told they work if they are first warmed up in the microwave, which makes them more malleable, but I haven't tried that method yet.
Meal prep tips
- The tofu can be marinated for 24 hours before pan-frying.
- The chorizo and veggie filling can be cooked 24-48 hours in advance. Keep refrigerated until ready to use.
- The quesadillas are great for meal prep! Either assemble the quesadillas and refrigerate until ready to use, or bake and refrigerate.
- The quesadillas freeze well after baking. Wrap in foil or put in an airtight container. Reheat in a skillet to re-crisp, or keep wrapped in foil and bake at 325F for 10-15 minutes, until heated throughout.
Similar dinner ideas
Recipe
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Vegetarian Baked Chorizo Quesadillas
Easy baked tacos made with flour tortillas, tofu chorizo, and sautéed fajita vegetables. Works with pre-made chorizo and any variety of veggies.
Ingredients
For the "chorizo"
- 14 ounce block extra firm tofu
- 2 tablespoons apple cider vinegar
- 2 tablespoon vegetable broth
- 1 tablespoon canola oil or other neutral oil
- 1 tablespoon tomato paste
- 1 ½ tablespoons ancho chili powder regular chili powder also works
- 1 tablespoon dried oregano
- 1 ½ teaspoon ground paprika
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon granulated sugar
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- pinch ground cloves optional
Assembly
- 1 tablespoon canola oil or other neutral oil
- 1 medium bell pepper any variety; sliced thinly
- 1 small red onion sliced thinly
- other veg like zucchini, mushrooms, squash, etc. optional
- 15 ounce can black beans drained and rinsed
- ½ cup fresh chopped cilantro optional
- 5 9-inch flour tortillas
- 1 ½ cups shredded mozzarella see note #1
- salsa for serving
Instructions
- Press the tofu for at least 10 minutes. Meanwhile, whisk together the tofu marinade in a medium bowl: apple cider vinegar, vegetable broth, oil, tomato paste, ancho chili powder, oregano, paprika, cumin, salt, garlic powder, onion powder, sugar, coriander, cinnamon, and cloves. Use your hands to crumble the pressed tofu into the marinade. Toss to coat. Marinate while the vegetables cook and up to overnight.
- Heat a large skillet over medium heat. Drizzle with 1 tablespoon of canola oil. Once hot, add the bell pepper, onion, and any other veggies you're using. Sauté for 5 to 7 minutes, or until golden and fragrant.
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper (optional but makes clean-up easier). Set aside.
- Add the tofu, marinade, black beans, and cilantro to the pan with the vegetables. Sauté for 8 to 10 minutes, or until the tofu is starting to brown and most of the marinade is absorbed.
- To assemble tacos, add a scoop of tofu and vegetable filling to one side of a tortilla. Sprinkle with a few pinches of shredded mozzarella. Close the tortillas and arrange on the parchment lined baking sheet so that the tacos don’t overlap.
- Bake at 375°F for 12 minutes. Flip and bake an additional 4 to 6 minutes, or until the taco shells are crisp. Remove from the oven and serve with salsa. Enjoy!
Video
Notes
- Corn tortillas: I haven't had success with corn tortillas in place of flour tortillas. I've been told they work if they are first warmed up in the microwave, which makes them more malleable, but I haven't tried that method yet.
- This recipe is adapted from the Baked Chorizo Tacos in my cookbook. I add black beans to this dish and decrease the amount of tortillas to increase protein per serving. Feel free to use more tortillas if you prefer a less stuffed quesadilla.
- This recipe works with any type of chorizo, just make sure to heat it up first on the stove. When I don't feel like prepping tofu, I like Trader Joe's soyrizo.
- Make the tacos dairy-free by using your favorite vegan shredded cheese.
Nutrition
Calories: 482kcalCarbohydrates: 52gProtein: 24gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 27mgSodium: 1121mgPotassium: 622mgFiber: 9gSugar: 6gVitamin A: 2162IUVitamin C: 33mgCalcium: 338mgIron: 6mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Anja says
If I wanted to prep these and freeze, would you recommend freezing the assembled tortillas before or after they’re baked?
Cassidy Reeser says
It depends on how much of a shortcut you want, because both ways should work. I have only frozen them already baked, and it's nice because you reheat quickly and they're ready to go. But quality-wise I think they'll be better if you freeze them unbaked and then just throw them in the oven to bake when you want one. I would add at least 5 extra minutes cook time on the first side as it'll need to thaw in the oven.