Mushroom Quesadillas
with Plant-Based Mozzarella, Lime Guacamole and Tomato Salad
These plant-based quesadillas are filled with Tex-Mex-flavoured mushrooms and spinach. Paired with a zippy lime guac and a fresh tomato salad, this dinner is totally craveable!
Tags:
Veggie
•New
•Low CO2
Allergens:
Mustard
•Sulphites
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
113 g
Mushrooms
1 unit(s)
Lime
2 unit(s)
Green Onion
113 g
Baby Tomatoes
56 g
Baby Spinach
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
¾ cup
Plant-Based Mozzarella Cheese, shredded
3 tbsp
Guacamole
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories570 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber7 g
Protein12 g
Cholesterol0 mg
Sodium1540 mg
Trans Fat0.1 g
Potassium900 mg
Calcium225 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Large Non-Stick Pan
•Medium Bowl
•Measuring Spoons
•Paper Towel
•Large Bowl
•Whisk
•Small Bowl
Instructions
1
- Cut mushrooms into 1/4-inch slices.
- Zest, then juice lime.
- Thinly slice green onions.
- Halve tomatoes.
- Roughly chop spinach.
2
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
- Add the Tex-Mex Paste, half the green onions and half the spinach. Cook, stirring often, until fragrant, 1 min.
- Transfer to a medium bowl.
3
- Carefully wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread mushroom filling evenly over one side of each tortilla, then sprinkle with cheese. Fold in half to enclose filling.
- Reheat the same pan (from step 2) over medium.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Repeat with remaining quesadillas.
4
- Whisk together 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add tomatoes, remaining spinach and remaining green onions. Season with salt and pepper, then toss to combine. Set aside.
5
- Add guacamole, lime zest and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine.
6
- Cut quesadillas in half.
- Divide quesadillas between plates.
- Dollop lime guacamole over top.
- Serve tomato salad alongside.
