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.
Servings: 5 servings
Calories: 482kcal
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: 482kcal | Carbohydrates: 52g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 1121mg | Potassium: 622mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2162IU | Vitamin C: 33mg | Calcium: 338mg | Iron: 6mg
