Plant-Based Mexican Quesadillas

• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook onion, carrot and 
plant-based mince, breaking up with a spoon, 
until just browned, 5-6 minutes. 
• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. Reduce heat to medium, then 
add tomato paste, Mexican Fiesta spice blend
and garlic and cook until fragrant, 1 minute. 
• Remove pan from heat, then stir in vegetable 
stock powder, the water, plant-based butter 
and brown sugar until combined, 1 minute. 
Season with salt and pepper.

• Arrange mini flourtortillas over a lined oven 
tray. Divide mince mixture among tortillas, 
spooning it onto one half of each tortilla. 
• Fold empty half of each tortilla over to enclose 
filling and press down with spatula. Brush or 
spray tortillas with a drizzle of olive oil. 

• Bake quesadillas until tortillas are golden, 
10-12 minutes. Spoon any overflowing filling
back into quesadillas. 

TIP: Place a sheet of baking paper and a second 
oven tray on top of the quesadillas if they unfold 
during cooking.

• While quesadillas are baking, wash out frying 
pan and return over high heat. Cook corn 
kernels until lightly browned, 4-5 minutes. 
• Transfer to a medium bowl, then add tomato, 
coriander and a drizzle of white wine vinegar
and olive oil. Toss to combine. Season to taste. 

TIP: Cover the pan with a lid if the kernels are 
‘popping’ out.