Vegan Quesadilla

Canned Jackfruit	Tortilla Wraps
Mushrooms	Guacamole
Salsa	Vegan Sour Cream
Vegan Shredded Cheese	Red Onions

Ingredients

• 1 can (20 oz) of canned jackfruit, drained and rinsed

• 1 cup of mushrooms, sliced (about 4-5 medium mushrooms)

• 1 cup of salsa

• 1 cup of vegan shredded cheese

• 4 large tortilla wraps

• 1 cup of guacamole

• ½ cup of vegan sour cream

• 1 medium red onion, thinly sliced

• 1 tablespoon of olive oil

• 1 teaspoon of smoked paprika

• 1 teaspoon of garlic powder

• Salt and pepper to taste

Instructions

1. In a skillet, heat the olive oil over medium heat.

2. Shred the canned jackfruit using two forks and add it to the skillet along with the smoked paprika, garlic powder, salt, and pepper. Stir well and cook for an additional 5-7 minutes until everything is heated through.Add the sliced red onions and sauté for about 3-4 minutes until they are translucent.

3. Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally.

4. Remove the skillet from heat and set aside the jackfruit mixture.

5. In another skillet, heat a tortilla wrap over medium heat for about 1 minute on one side.

6. Flip the tortilla and add ¼ cup of the jackfruit mixture, followed by ¼ cup of vegan shredded cheese on one half of the tortilla.

7. Fold the tortilla in half and cook for another 2-3 minutes until the cheese melts and the tortilla is golden brown. Repeat with the remaining tortillas and filling.

8. Once all quesadillas are cooked, cut them into wedges and serve with salsa, guacamole, and vegan sour cream on the side.

BBQ Jackfruit Quesadilla - Instruction Video