I’ve never met a person that didn’t like Mexican food.
However, there is Mexican food and REALLY GOOD Mexican food. I don’t claim to make the good stuff, but despite my corn sensitivity I can dig into 3 authentically-made corn tortilla tacos EASILY.
I have another quesadilla recipe that I make in the Spring/Summer that is simply veg, but this one is nice for the colder months when you want to feel like having a siesta but need that warmth, substance, and spice.
1 tsp cumin
1 tsp paprika
1/4 tsp pepper
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1 tbsp olive oil
1 red pepper, sliced
1 small zucchini, diced
1 shallot, thinly sliced
6-8 large tortillas, or more if using small ones
2 packages (32 oz) jackfruit*
1 package vegan cheez (I use Daiya cheddar)
Optional: 3 avocados or guacamole, salsa, and other vegan condiments
Heat the oil in a skillet on medium-high heat. Combine the spices. Cook red pepper, zucchini, and shallot and stir frequently for about 5 minutes until the veggies are brown and soft. Add the spice mix and jackfruit and cook until fragrant and the mix is caramelized. If you’re using avocado, spread 1/2 onto a tortilla. Sprinkle cheez, vegetable, and chopped cilantro and fold the tortilla in half. If using small tortillas, place one on top. Cook until brown and crisp and flip over to repeat, about 3-4 minutes per side. Serve with salsa if desired. Serves 6-8, and you can easily cook less if need be.
*I use Uptons Naturals jackfruit, and if I don’t feel like using the spice mix, I just buy their bar-b-que flavoured one.
I also know someone who doesn’t like jackfruit, so you can easily sub your favourite vegan ground as well.
If you use the same pan to heat up your tortilla as you did with the veggies, you’ll get a nice fake char like the photo below.