Mushroom Quesatacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan quesatacos stuffed with cajun gochujang mushrooms and melty vegan cheese. A quick fusion dish with a play on textures and bold spiced flavors. Great for lunch or casual dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 teaspoon oil (or more if needed)
- 1/2 cup sliced red onion
- 10 ounces mushrooms (chopped into 1/8” slices or sticks. I like to use white or cremini or baby portabella mushrooms.)
- 1.5 tablespoons soy sauce (or use tamari for gluten-free)
- 1 tablespoon ginger garlic paste (or 3 cloves garlic minced, and 1/3 inch ginger minced )
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1 tablespoon gochujang
- 1 teaspoon paprika
- 1 teaspoon chili powder blend
- 1 to 2 teaspoons Cajun spice blend
- pinch of salt
- 3 6 to 8 inch flour tortillas, (gluten-free if needed )
- 1 to 2 tablespoons hot sauce
- 1/2 teaspoon chili powder
- 3/4 cup vegan cheese (or more, as needed. I use a mix of mozzarella and cheddar.)
- chopped onions, cilantro , sliced jalapeños
- vegan sour cream
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1615mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 248mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.