Quesadillas with Walnut Taco Meat
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled quesadillas filled with a walnut-chickpea taco meat, bell peppers, and cheese. Plant-based and seasoned with warm spices, they're a quick vegan Tex-Mex dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw walnuts
- 3/4 cup cooked chickpeas
- 3 tbsp sundried tomato packed in olive oil (or 1 tbsp tomato paste)
- 1.5 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 2 tsp chili powder blend, (I use chipotle powder chili blend, which a lot more flavor of the chipotle chili)
- 1/2 tsp salt
- 2 tbsp Sliced jalapeno
- 1 red bell pepper (thinly sliced)
- pickled jalapenos as needed
- 1 recipe nacho cheese sauce ( OR)
- 1 recipe mozzarella cheese sauce
At a glance
PER SERVING · TIME 15M
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
- 5m
- Sodium
- 819mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 255mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.