Soyrizo Veggie Quesadillas

Soyrizo Veggie Quesadillas is seasoned soy meat mixed with zucchini, spinach, with two types of cheese & inside a crispy tortilla. Weight Watchers friendly- 6 SmartPoints!

Believe it or not, for a few years I was vegetarian.  Even now that I eat meat, I still prefer to eat vegetarian meals over meat filled meals.  Some of my favorite vegetarian meals to make at home include soy “meat”.  Seasoned just right, you can’t even tell it’s not real meat!  My Soyrizo Veggie Quesadillas are packed with delicious Mexican flavors great for a quick weeknight meal.  Seasoned soy meat mixed with zucchini, spinach, with two types of cheese and stuffed inside a crispy tortilla.  This is a Weight Watchers friendly recipe and one quesadilla is 6 SmartPoints.

When I was vegetarian, I probably ate Mexican food more than I do now, mostly because Mexican food was the easiest for me to make vegetarian.  Even though I’m no longer vegetarian, I am always looking for ways to create vegetarian Mexican dishes.  Typically, I replace beef or chicken with soy meat.  As long as I load up the soy meat with tons of spices, it tastes just as good, if not better, than meat.

I am constantly trying new soy meat brands and recently I found a new kind of soy meat that I absolutely love!  While looking at the tofu section at the grocery store, I stumbled upon the brand LightLife.  I was intrigued and knew I needed to try it!!  What I love about this brand is that the soy meat isn’t frozen, so it’s ready to go and easy for me to heat up in a skillet.  If you are unable to find the LightLift Smart Ground crumbles, just use Boca or Morningstar veggie crumbles!

Typically when I cook with veggie soy meat, I like to make tacos, burrito bowls, and quesadillas.  I love quesadillas… I mean, who doesn’t?!  Meat, or veggies, and melted cheese layered inside a tortilla pressed to crisp perfection…. So good!  Quesadillas are super versatile and the possibilities of different combinations are endless.  Anytime I’m cooking with flour tortillas, I always use low carb tortillas.  I’ll save the higher carb tortillas for when I’m going to enjoy my splurge meal out to eat at a Mexican restaurant 😉

I knew I wanted to use the veggie soy meat in the quesadillas but also wanted to add some vegetables to add texture and flavor.  For these veggie quesadillas, I use the veggie soy meat, poblano pepper, onion, and zucchini.  What’s great about this recipe, is that once you have all the veggies diced, the quesadilla making takes little to no time!

Heat a large skillet over medium heat and add oil.  Add diced poblano peppers and onion and saute until the onion is translucent.  Next add zucchini and cook for about 8 minutes.

Add the veggie soy meat and break up with a wooden spoon.  Add the seasonings and ½ cup water.  Cook for about 10 minutes or so.

Add the baby spinach and cook until spinach has wilted.

Heat a flat skillet over medium heat and add flour tortilla.

Add 1 tablespoon cheese onto 1 side of tortilla.

Add 2 tablespoons veggie mixture over the cheese.

Top with 1 tablespoon cheese.

Fold over the other side of the tortilla and using a large spatula, press the tortilla halves together.

Cook for 2 minutes or so, gently flip over quesadilla, then cook for another couple minutes.

Soyrizo Veggie Quesadillas are packed with delicious Mexican flavors great for a quick weeknight meal.  Seasoned soy meat mixed with zucchini, spinach, with two types of cheese and stuffed inside a crispy tortilla.  I like to serve my quesadillas with my Roasted Tomatillo Salsa.  Delicious, healthy, and easy to make!  6 Weight Watchers SmartPoints for one quesadilla.

I hope you enjoy these bites of flavor!

Serves 5, 1 Quesadilla Per Serving

0

Soyrizo Veggie Quesadillas

6 SMARTPOINTS per serving

10 minPrep Time

25 minCook Time

35 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 Pound (12 Ounces) Veggie Crumbles (I use Lightlife Smart Ground Original Crumbles. If you can't find that brand, use Boca Veggie Crumbles))
• 2 Teaspoons Olive Oil
• ½ Cup water
• ¼ White Onion
• 3 Ounces Baby Spinach (Half Bag)
• 2 Poblano Peppers
• 2 Small Zucchini
• ½ Teaspoon Salt
• 1 Teaspoon Pepper
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Chili Powder
• 1 Teaspoon Chipotle Chili Powder
• 2 Teaspoons Cumin
• ½ Cup Reduced Fat Shredded Sharp Cheddar & Monterrey Jack Cheese
• 5 Low Carb Whole Wheat Tortillas (I use La Banderita Low Carb Soft Taco Tortillas)

Instructions

1. Remove stem and seeds from poblano. Dice poblano into bite size pieces and set aside.
2. Dice zucchini and onion into bite size pieces and set aside.
3. Roughly chop spinach and set aside.
4. Heat large skillet over medium heat and add olive oil.
5. Add diced poblano peppers, onion, and sauté until tender, about 8 minutes.
6. Add zucchini sauté until zucchini is tender, about 8 minutes.
7. Add veggie soy meat and break up the veggie meat.
8. Add salt, pepper, garlic powder, chili powder, chipotle chili powder, and cumin.
9. Add water and mix well.
10. Cook for 10 minutes, stirring occasionally.
11. Add spinach and stir until spinach has wilted.
12. Heat a flat skillet over medium heat and add flour tortilla.
13. Add 1 tablespoon cheese onto 1 side of tortilla, top with 2 tablespoons veggie mixture, then 1 tablespoon cheese.
14. Fold over the other side of the tortilla and using a large spatula, press the tortilla halves together.
15. Cook for 2 minutes or so, gently flip over quesadilla, then cook for another couple minutes.
16. Repeat until all quesadillas are made.

Notes

Nutrition is based on the NEW Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Serves 5 - (6 SmartPoints Per Serving) CALORIES: 255 FAT: 6.2 SATURATED FAT: 2.8 CARBS: 16.7 FIBER: 11.2 SUGARS: 1.3 PROTEIN: 27.4

7.8.1.2

154

https://bitesofflavor.com/soyrizo-veggie-quesadillas/

Pin this recipe for later!