How To Make Protein-Packed Quesarito
Enjoy quesadilla and burrito in one scrumptious bite with this quesarito recipe. It comes with spiced tofu and veggies with a tasty avocado dressing.
Serves:
Ingredients
For Avocado Dressing:
- 1avocado
- 1lime,juiced
- ¼cupolive oil
- 3clovesgarlic
- ½tsppepper
- ½tspsalt
- 2tbspwater
For Quesarito:
- 1tbspolive oil,plus more as needed
- ½cupwhite onion
- 2clovesgarlic
- 7ozextra firm tofu,crumbled
- ¼tspsmoked paprika
- 1tspchili powder
- ½tspcumin
- 2tspsoy sauce
- 1medium sweet potato,peeled and diced
- ¾tspsalt,divided
- ¾tsppepper,divided
- 15ozchickpeas,(1 can), drained and rinsed
- 1tspgarlic powder
- 1tspchili powder
- 8large flour tortillas
- 2cupscheese blend,shredded
- 2cupsfresh spinach
- 1cupdiced tomato
- 1cupblack beans
- 1cupcorn
Instructions
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Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
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Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until translucent.
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Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until the tofu mixture is evenly heated.
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Transfer the tofu to a medium bowl and set aside.
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Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
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Remove the sweet potato from the pan and set it aside.
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Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes until the chickpeas are crispy.
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Remove chickpeas and set them aside.
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Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla.
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Cook for about 3 minutes until the cheese melts, flipping once halfway through. Repeat with the remaining tortillas and cheese.
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Transfer the tortillas to plates and fill with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
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Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
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Enjoy!
Nutrition
- Calories: 1602.77kcal
- Fat: 68.39g
- Saturated Fat: 19.35g
- Trans Fat: 0.80g
- Monounsaturated Fat: 30.21g
- Polyunsaturated Fat: 12.34g
- Carbohydrates: 187.76g
- Fiber: 32.86g
- Sugar: 22.72g
- Protein: 70.61g
- Cholesterol: 67.32mg
- Sodium: 1664.41mg
- Calcium: 1185.46mg
- Potassium: 2591.25mg
- Iron: 14.83mg
- Vitamin A: 520.63µg
- Vitamin C: 31.96mg
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