Loaded Quesadillas


I have to admit that I haven't tried that many brands of meat substitutes because I don't want to rely on imitating meat products in order to be feel "satisfied" in a vegan lifestyle. I don't want to perpetuate the idea that you need to eat meat or meat-like substances in order to be full or happy or well-nourished, because that simply isn't true. It is perfectly alright to refer to them as veggie "patties" or "fritters" instead of "burgers", and it is okay to not crave the Impossible burger (that supposedly tastes so much like meat it even bleeds), and likewise, to not like the thought of mushroom "meat"balls because they'll never taste like mom's meatballs and gravy anyway. 

BUT, this week I was feeling experimental in my grocery shopping, and picked up some Lightlife Veggie Ground Crumbles and decided to use it in between tortillas to make loaded quesadillas. We barely ever eat quesadillas because I don't like the idea of just plain Daiya cheese-substitute melted in between two flour tortillas - I am a girl who needs more texture and substance than that! And I have been craving more protein in my life lately. These crumbles have 11g of protein per serving, so they were a perfect addition to my quesadillas.


Here are all of the ingredients:
6 flour tortillas, medium size
cooking spray
1/2 red onion, chopped
1 ear or 1/2 can of corn (if using an ear, cut off corn from cob)
1/2 packet taco seasoning
1/4 cup salsa, plus more for serving
1 1/2 cup Daiya mozzarella shreds
Shredded iceberg lettuce and avocado or guacamole for serving



Instructions
Over medium heat, saute red onion in a pan sprayed lightly with cooking spray. Once soft and slightly browned, add crumbles and break apart with a wooden spoon. Then add taco seasoning and salsa and stir to combine, leaving the pan on low to keep warm. Meanwhile, heat up large skillet on medium high heat. Place a tortilla in the pan, then create thin layers of the crumble mixture, a sprinkling of corn, and cheese, topping with another tortilla. Press down with spatula and cook for about three minutes, flipping when the bottom tortilla edges start to curl up. Cook on the opposite side for another three minutes. Transfer to a cutting board and cut with a pizza cutter. Top with more salsa, avocado, and shredded lettuce. Buen Provecho!

Makes 3 quesadillas (we each ate 1 1/2 because they were SO GOOD)





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