Crumbled Tempeh Quesadillas
These Crumbled Tempeh Quesadillas are made with Tex-Mex flavors, loaded with protein, vegetables, cheesy goodness, filled in a crisped tortilla.
- 1 tablespoons olive oil, extra virgin
- 2 cloves garlic
- 1 cup onions, diced
- 1 cup bell peppers, diced
- 1 cup mushrooms, diced
- ½ cup frozen corn, thawed
- 1 cup spinach, chopped
- 1 8 oz package tempeh
- 2 teaspoons taco seasoning
- 2 tablespoons tomato paste no salt added
- Salt to taste
- 8 tortillas of choice, 8 inch
- 1 cup shredded cheese, cheddar
Crumble the tempeh. I used a shredder for this but you can also crumble it by hand.
Heat oil in a medium skillet and add garlic, onions, bell peppers, and mushrooms. Briefly sauté the veggies for 2-3 minutes.
Add the crumbled tempeh cook it until it gets slightly browned on the edges.
Add the tomato paste, taco seasoning, then salt to taste. Add the spinach and cook until just wilted.
Take a tortilla, add cheese on half the tortilla, add the tempeh filling, top it with some more cheese and fold the other half of the tortilla over. Cook the quesadillas on low to medium heat until cheese is melted and tortilla is slightly brown and crispy! Serve warm!
Serve with avocado, salsa, sour cream, or any hot sauces of your choice. Serve warm and enjoy!