by Buffy Ellen
It’s quesadilla time! Yep, we’re getting our Mexican on this week, and I’m mucho EXCITED. Seriously though, I was scanning the blog a few weeks back and realised I don’t have a single Mexican recipe on here. Other than these Mexican Hot Chocs (and to be fair, they’re probably stretching the boundaries a little in terms of authentic Mex cuisine…).
This glaringly gaping hole is crazy because (a) Mexican food is delicious, and (b) it works SO well with plant-based ingredients! I’d been eyeing up the new international series of mushrooms by Meadows Mushrooms the past few weeks, so when they sent me a few packs to try, I thought – what better timing than for a mushroom + Mexican mash up.
Think rich meaty mushrooms, silky smooth spinach, tangy red onions, all bound together with some seriously ooze-worthy (vegan) cheese. Add some avo, tomato, coriander, and a squeeze of lime on top, and these Magical Mushroom Quesadillas are pretty much THE perfect Friday night meal.
You ready? Let’s get quesadilla-cooking…!
Sitting pretty with portobellos
I’ve used big fat portobellos in these quesadillas, because (a) they bring a beautiful rich flavour to the filling, and (b) they’ve got a delicious meaty texture which contrasts brilliantly with the silky spinach and cheese.
I absolutely love mushrooms, and use them whenever I can in recipes. Like eggplants, mushrooms have a fabulous dense texture which makes them super incredible as a meat substitute in traditional meat-faring recipes. There’s nothing that the mighty mushroom cannot do (if you’re looking for more mushroom inspo after these, be sure to check out my Mushroom and Mozzarella pizzas here, my Mushroom and Spinach Risotto here, and my French-inspired Spinach Crepes with Creamy Mushrooms here. So much mushroomy goodness).
Back to our portobellos - do you know where they actually stem from? They’re in fact just swiss brown button mushrooms, left to mature so their beautiful caps can grow all the way out. This is what gives them that rich rustic flavour, as well as denser more ‘meaty’ texture. I love panfrying or grilling them and using in burgers, or stuffing them with chopped walnuts, nutritional yeast, a heaping of salt, and grilling them in the oven. They’re also fab on the BBQ, and delish blitzed up and made into a meat-free mince (keep your eyes peeled for that recipe coming soon…). Or slice them up and sautée them into these Magical Mushroom Quesadillas!
Mushrooms on the whole are a fabulous source of nutrition – here are just a few of their stand-out contents…
These quesadillas are super simple to make too, and an easy recipe to add to your mid-week, didn’t get home til 630pm, arsenal. Simply pan fry the mushrooms with some garlic and sea salt, warm your tortillas in the pan, then layer them with spinach, vegan cheese, and red onion. Fold over and press flat, brown for a few minutes on each side, then slice and top with avo, tomato, coriander (cilantro), a sprinkling of red chilli flakes, and a squeeze of lime. These are so good my mouth is watering just thinking about them again!
Amazing how such simple flavours, when combined, can create something so delicious. If you’re already a mushroom lover, but haven’t deployed them in Mexican food before, this is your calling.
If you try these delish Magical Mushroom Quesadillas, I’d love to join your Mexican party! Share your pics on Instagram in your main feed or stories, and tag @begoodorganics and #begoodorganics so I can find you. If you’re keen to check out a little of what other people have been making from Be Good Organics too, head to Instagram and search the hashtag #begoodorganics (or click here). You guys never fail to impress me with your culinary skills and enthusiasim, and even some of the flops I love seeing too (some of the recent vids of these have been hilarious!).
If you’re not on Insta, you can always share your remakes on my Facebook page too, over here.
That’s it from me for this week. Enjoy the rest of your Friday, and til next week, stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next recipe video by signing up to my YouTube here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please be sure to read my notes below the recipe.
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
1 tbsp coconut oil250g Meadow’s Mushrooms portobello mushrooms, sliced (~4c)2 cloves garlic, crushed1/4 tsp sea salt
8 small corn tortillas (or 4 large)2 c spinach, finely chopped (or baby)1/2 c vegan cheese, grated1/2 c red onions, thinly sliced1 tsp coconut oil
To serve1 avocado, cubed2 tomatoes, chopped1/2 c fresh coriander (cilantro), choppedRed chilli flakesSea salt and freshly ground black pepper to taste
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the lovely serve ware I've used is by Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!
The festive season is coming up, and I KNOW you want to bring the platter to the party. So, here are my 6 steps on exactly how to make one! Complete with 100% vegan home-made nut cheese too – haloumi/feta/mozzarella... it’s all here!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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