PROTEIN-PACKED QUESARITO RECIPE BY TASTY
Here's what you need: avocado, lime, olive oil, garlic, pepper, salt, water, olive oil, white onion, garlic, extra firm tofu, smoked paprika, chili powder, cumin, soy sauce, medium sweet potato, salt, pepper, chickpeas, garlic powder, chili powder, large flour tortillas, shredded cheese blend, fresh spinach, diced tomato, black beans, corn
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
- Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until tofu mixture is evenly heated.
- Transfer the tofu to a medium bowl and set aside.
- Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
- Remove the sweet potato from the pan and set aside.
- Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes, until the chickpeas are crispy.
- Remove chickpeas and set aside.
- Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla. Cook until the cheese melts, about 3 minutes, flipping once halfway through. Repeat with the remaining tortillas and cheese.
- Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
- Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
- Enjoy!
Nutrition Facts : Calories 1091 calories, Carbohydrate 120 grams, Fat 52 grams, Fiber 21 grams, Protein 42 grams, Sugar 18 grams
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MdMinhaz MdMinhaz
[email protected]I'm not a huge fan of Mexican food, but I really enjoyed this recipe.
Anita Giri
[email protected]This is my new go-to quesarito recipe. It's so easy and delicious.
Miley Lawrence
[email protected]I had some trouble getting the quesaritos to stay closed, but other than that they were great.
Zion Michael
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Adrianne Lawrence
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better.
Renee Mcnish
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved them!
Emme Cruz
[email protected]I'm not a fan of beans, so I left them out of the recipe. It was still delicious.
Mercedes Foreman
[email protected]These quesaritos are perfect for a quick and easy weeknight meal.
Nabakooza Phiona
[email protected]I had some trouble finding the right tortillas, but other than that this recipe was easy to follow.
Aryan Shah
[email protected]The quesaritos were a bit too spicy for my kids, but I loved them.
tim Marshall
[email protected]I used ground turkey instead of chicken and it turned out great. This recipe is very forgiving.
Ab.com40@ Gmail.com
[email protected]This recipe is a bit time-consuming, but it's worth it. The quesaritos are so flavorful and satisfying.
rebecca graham
[email protected]I'm not a huge fan of cilantro, so I omitted it from the recipe. It was still delicious!
Sk_Emon_ Kumar
[email protected]This is the best quesarito recipe I've ever tried. The chicken was so tender and juicy, and the cheese was melted to perfection.
md minarul
[email protected]I love how versatile this recipe is. I was able to use ingredients that I already had on hand and it still turned out great.
Archie Brown
[email protected]This quesarito was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.