Vegan Walnut Taco Meat Quesadillas are a quick plant-based dinner or lunch perfect for all fans of Tex Mex Cuisine!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Appetizer, Main Course
  • Cuisine: Mexican

Ingredients

For the Walnut Chickpea Taco Meat:

  • 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

Toppings

  • 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

Method

To make the walnut chickpea taco meat:

  1. Add the walnuts to a food processor, and process until the mixture resembles bread crumbs.
  2. Add in the rest of the ingredients and process until the mixture is homogeneously combined and there are no whole chickpeas remaining, but it still has texture.
  3. Transfer the mixture to a bowl, and taste and adjust flavor. If the mixture is too dry add in a tsp or so of oil, or lime juice, and mix in.
  4. Set the mixture aside, and prepare your nacho cheese sauce, or mozzarella cheese sauce, and set aside
  5. Set up your quesadilla by adding a good layer of the walnut chickpea taco meat, some red bell pepper, pickled jalapeno, and a good drizzle of the cheese sauce.
  6. Place another tortilla on top, and grill it on both sides on a regular skillet, or a grill pan.
  7. Once they're golden brown, slice the quesadillas and serve immediately.
  8. You can serve with some salsa on the side, or some more cheese sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.