^{Who says you can’t get your veggies in on Cinco de Mayo? These veggie quesadillas are packed with nutrients but don’t lack on spice and flavor one bit.}

I’m loving these plant-based varieties of meats, especially vegan chorizo! A quesadilla, queso dip, tacos, burritos and nachos with added chorizo is always a plus in my book. I’ve tried a few “faux” chorizo options and nothing disappointed. Then again, that’s me…I love knowing something is plant-based but still acts as a meat choice.

Quesadillas in general are typically a standard dinner choice in my house. They’re easy to throw together, you can mix up the flavor choices and still fill them with veggies. Typically veggie and chicken quesadillas would be a go too, but now I am hooked on these chorizo ones.

Bake, pan sear, or even pop these into the air fryer, there are tons of ways to make quesadillas and all of which include a cheesy center and crispy edges! You’re the one who gets to really figure out what’s on the inside and more importantly, what you want to dip them into.

Just like my other recipe for Veg/Goat cheese quesadillas, these are pretty simple and include a lot of the same ingredients. Here are a few ways to spice these up:

If you want actual meat inside the quesadillas, add chicken, pork or even shrimp. All will pair well with chorizo…even meat chorizo!
Cheese please! Cheese is a must in an ooey-gooey quesadilla. Cheddar, mozzarella, Monetery jack and pepper jack are all acceptable options for quesadilla. I added cotija cheese on top of the binder cheese for another punch of flavor.
Get your veggies in! Pick vegetables that are hearty and sauté well. Squash, onions, peppers, mushrooms, chopped tomatoes, jalapenos, chili peppers are my signature blend. You can mix it up based on what you have on hand.
Chorizo does offer some intense flavors, however, there’s no harm in adding more chili powder, cumin and even garlic. If you want, you can even throw in some fresh cilantro and chopped green onions right at the end.
For the tortilla, choose anything that you prefer. I always opt for something that has more fiber (low-carb) and lighter on calories. I tend to choose ones that are either whole wheat or have added flax/oats/whole grains. There are so many great ones on the market now.

The other thing that’s wonderful about this recipe, is that chorizo does go a long way as far as flavor goes. With that being said, as you add vegetables, they absorb the flavors of the chorizo. I prefer quesadillas that are jam packed with ingredients so in this case, adding more vegetables means more flavors absorbed from chorizo. It’s such a win-win for those who want to love vegetables but are really looking forward to the spicy chorizo.
Give these a shot for Cinco de Mayo, or any day of the week for that matter. Serve them with some salsa, ranch dip or guacamole. They’re hearty, spicy, and full of fiber and protein. What’s not to love?

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Veggie Chorizo Quesadilla

Print Recipe

Who says you can’t get your veggies in on Cinco de Mayo? These veggie quesadillas are packed with nutrients but don’t lack on spice and flavor one bit.

Prep Time:15

Cook Time:20

Total Time:35

Ingredients

1 medium onion, red or yellow chopped
1 medium bell pepper, red or green diced
½ teaspoon salt divided
¼ teaspoon black pepper ½
½ cup cherry/grape tomatoes quartered
1¼ cup frozen, plant-based chorizo slightly defrosted
½ medium zucchini diced
6-8 medium-large baby bella mushrooms chopped
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon red pepper flakes
4 medium-large tortillas low carb/high fiber
1 cup low fat/fat free white cheddar cheese divided
½ cup cotija cheese crumbled, divided

Instructions

Chop and dice all vegetables as specified and set aside.
Spray a large frying pan with nonstick cooking spray. Heat to medium-high heat. When heated, add onions and peppers. Allow to cook for 3-4 minutes until translucent and develop color within the peppers and onions.
Salt the peppers and onions with 1/4 teaspoon of salt and pepper and stir.
Add in plant-based chorizo to the pan.
Add zucchini, tomatoes, mushrooms, seasoning and red pepper flakes. Cook for an additional 3-4 minutes on medium-high while constantly stirring and flipping.
Set aside and add last 1/4 teaspoon of salt.
On a roasting sheet or a baking sheet, lay out all tortillas (some may drape half on and half off the sheet). On half of each tortilla, add 2 tablespoons of shredded cheddar.
On top of the cheese, divide out the sautéed vegetables evenly and spread across the cheese.
Sprinkle the remaining shredded cheddar and cotija over all the vegetables topped quesadillas.
Fold tortilla over and broil for 4-5 minutes, WATCHING CLOSELY. Remove from oven, flip and broil for an additional 4-5 minutes until the tortillas are evenly colored a golden brown. Remove from oven. cut and serve hot.

Notes

How long does it last and where?

These hold up in the fridge for about 2-3 days. Keep in an airtight, sealed container.

Can you freeze these?

You can, as long as they are frozen in a single layer after being completely cooled.

Tips and Tricks

If baking these quesadillas, it’s best to use a baking rack on top of a baking sheet. Flip them halfway through the baking process for a more even cook.

It’s always better to cook the ingredients (minus the cheese) before baking the whole quesadilla for not only added flavor but to remove any moisture from the vegetables that could seep out in the baking/cooking process. The same goes for all cooking methods when it comes to cooking the whole quesadilla.