• button mushrooms
  • firm tofu (optional)
  • chili powder
  • ground cumin
  • taco mix seasoning use your favorite brand
  • soy sauce
  • salt & pepper
  • 4 tsp olive oil
  • bell pepper red & green, but any color will work
  • yellow onion
  • garlic fresh
  • lime juice
  • cheddar & mozzarella cheese
  • vegan butter
  • flour tortillas large burrito size
Chef Makini Howell whips up a tasty and fun Mexican classic with a plant-based twist. These exploding quesadillas make a great lunch for those of you working from home, plus it’s an easy and fun recipe for kids, too!


How to Prep Quesadilla Ingredients

  • Saute mushrooms: heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high. Toss mushrooms with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper). Add mushrooms to the heated skillet and saute for about 7 minutes, or until carmelized. Transfer to a medium mixing bowl.
  • Saute tofu (if using): Using a firm tofu, drain the tofu. Crumble into the skillet with a little onion and garlic, chili powder, cumin, and a little taco mix seasoning. Cook the tofu for about 20 min or until the water dries out. Season with soy sauce and sea salt to taste. Transfer to the bowl with mushrooms.
  • Saute veggies: heat remaining 2 tsp oil in the same skillet. Add bell pepper and red onion and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute more. Transfer to the bowl with tofu and mushrooms, pour in lime juice and toss.
  • Butter tortillas: brush top side of tortillas with melted butter.
  • Wipe the skillet clean with a paper towel and lower the heat to medium.
  • Toss cheeses together.

How to Cook Quesadillas

  • Assemble quesadillas in the skillet: Transfer one tortilla, buttered side down, to the skillet. Working quickly, sprinkle 1/2 cup cheese over one half of the tortilla and top with about 3/4 cup of the tofu/mushroom mixture. Fold the top half over and repeat with a second tortilla (doing it this way your quesadillas will not explode like mine).
  • Cook: let heat until golden brown on bottom then carefully turn to the opposite side and continue to cook until golden brown on the bottom.