Serves: 4 | Prep: 10 Minutes Cook: 15 Minutes | Ideal for: Lunch
There is no reason why vegans can’t enjoy a good quesadilla.
For this Vegan Quesadilla, Gran Luchito wanted to prepare a vegan version of Chicken Tinga. Gran Luchito therefore substituted the chicken with portobello mushrooms, sauteed the onion, cut mushrooms into strips, and poured in the Gran Luchito Tinga Taco Simmer Sauce. This will make you a very tasty vegan tinga recipe, ready in no time!
You can use different kinds of mushrooms, from chanterelle to oyster, to simple chestnut or white mushrooms. Once your filling is ready all you need to do is to fill your Gran Luchito Burrito Wraps with a good amount of mozzarella style vegan cheese and mushroom tinga. You then fold your tortilla in half and warm it up over a hot pan until golden and toasty on both sides.
Cut your vegan quesadillas in half while they’re still warm and add a spoonful of Gran Luchito Chipotle Salsa or Tomatillo Salsa. Gran Luchito recommend serving these with Mexican Rice and warm Mexican Black Beans on the side.
Ingredients
1 tablespoon olive oil
½ white onion (thinly sliced)
6 portobello mushrooms
1 sachet of Gran Luchito Tinga Taco Simmer Sauce
A handful of coriander
1 packet of Gran Luchito Burrito Wraps
600g of vegan mozzarella style grated cheese
1 ripe avocado
Method
Heat up the olive oil in a hot pan, and then add the onion. Fry gently until they become translucent. Add the portobello mushrooms and saute for a minute or two over a high temperature. Simply season with a pinch of salt and freshly ground black pepper.
Once your mushrooms are soft, pour in your Tinga Simmer Sauce and simmer for a couple of minutes (just enough to warm up the sauce). Once ready, remove from the heat.
Place one of your Burrito Wraps over the kitchen counter and add a good amount of grated vegan cheese. Top with a few spoonfuls of vegan tinga and finish by adding a bit of vegan cheese. Fold in half and repeat the same process with the rest of the tortillas and filling.
Heat up the quesadillas over a warm non-stick pan, and once they are lovely and golden brown on one side, flip them with the help of a spatula to get the other side brown and toasted too. Repeat the same with the rest of the quesadillas.
Serve your quesadillas cut in half, with slices of avocado and a good amount of Chipotle Salsa.
If you like this recipe, they you will love our recipe for ‘Gran Luchito Vegan Chilli’, click here for the easy-to-follow recipe!
