Gran Luchito Mexican Vegan Quesadilla

1

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.

2

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.

3

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.

4

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.

5

Serve your quesadillas cut in half, with slices of avocado and a good amount of Chipotle Salsa.