Protein-Packed Quesarito

Articles Apr 23, 2019 07:26

Protein-Packed Quesarito

Protein-Packed Quesarito


for 4 servings


  • 1 avocado
  • 1 lime, juiced
  • ¼ cup  olive oil (60 mL)
  • 3 cloves garlic
  • ½ teaspoon  pepper
  • ½ teaspoon  salt
  • 2 tablespoons  water


  • 1 tablespoon  olive oil, plus more as needed
  • ½ cup  white onion (75 g)
  • 2 cloves garlic
  • 7 oz  extra firm tofu, crumbled (200 g)
  • ¼ teaspoon  smoked paprika
  • 1 teaspoon  chili powder
  • ½ teaspoon  cumin
  • 2 teaspoons  soy sauce
  • 1 medium sweet potato, peeled and diced
  • ¾ teaspoon  salt, divided
  • ¾ teaspoon  pepper, divided
  • 15 oz  chickpeas, 1 can, drained and rinsed (425 g)
  • 1 teaspoon  garlic powder
  • 1 teaspoon  chili powder
  • 8 large flour tortillas
  • 2 cups  shredded cheese blend (200 g)
  • 2 cups  fresh spinach(60 g)
  • 1 cup  diced tomato(200 g)
  • 1 cup  black beans (60 g)
  • 1 cup  corn (165 g)


  1. Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
  3. 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.
  4. Transfer the tofu to a medium bowl and set aside.
  5. 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.
  6. Remove the sweet potato from the pan and set aside.
  7. 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.
  8. Remove chickpeas and set aside.
  9. 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.
  10. Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
  11. Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
  12. Enjoy!

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