Quesadilla + Burrito = Quesarito — quite possibly the most glorious comfort food you’ll taste.
These vegan quesaritos are a knockout. Inspired by the Taco Bell concept, a cheese-filled quesadilla becomes the outer shell for a burrito-style filling. Inside: fluffy rice, flavorful Mexican-spiced tofu, plenty of vegan cheese, a smoky chipotle crema and fresh cilantro. They satisfy late-night cravings while staying surprisingly wholesome, so you can enjoy them any time.
The chipotle crema is essential — tangy, smoky and creamy. Don’t skip it. Spread some inside the quesadilla and serve extra on the side for dipping.
Make the rice first — I often cook and chill it ahead of time. The tofu comes together quickly: press out excess moisture, crumble, season and sauté until golden. Assemble with rows of tofu, rice, another sprinkle of vegan cheese and the chipotle crema, then roll and bake.
These quesaritos are addictive. I once left half for my husband — he ate it, then immediately made another. Clearly not the only fan in the house.
Try them and you might find yourself daydreaming about quesaritos at odd moments. Whether you need a quick dinner or a comforting snack, these deliver.
Vegan Quesaritos
Ingredients
- 1/2 C. Uncooked white rice
- 1/2 Block Extra-firm tofu
- 2 tsp. Olive oil
- 1/2 tsp. Chili powder
- 1 tsp. Garlic powder
- 1/2 tsp. Paprika
- 1/2 tsp. Onion powder
- 1/2 tsp. Salt
- Pinch of cayenne
- 1 C. Vegan cheese shreds (such as Follow Your Heart)
- 4 Large tortillas
- 2 Tbsp. Chopped cilantro
Chipotle Crema
- 1/2 C. Vegan mayo
- 1 Chipotle in adobo, finely chopped
- 1/2 tsp. Salt
- 1/4 tsp. Cumin
- 1/2 tsp. Garlic powder
- Juice of 1 lime
Instructions
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Cook the rice according to package instructions. Half a cup uncooked yields about one cup cooked.
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While the rice cooks, prepare the tofu. Press or squeeze half a block to remove excess liquid, then crumble it into bite-sized pieces.
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Heat the olive oil in a nonstick skillet over medium-high. Add the crumbled tofu and sauté, breaking up larger pieces, until it starts to brown (2–3 minutes). Add chili powder, garlic powder, paprika, onion powder, salt and a pinch of cayenne. Stir to coat and cook another minute. Remove from heat and set aside.
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When the rice is done, remove it from heat and set aside.
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Make soft quesadillas without browning them. Heat a nonstick pan over medium-low, place one tortilla, sprinkle half the cheese evenly, cover with a lid and add a tiny splash of water to create steam. Once the cheese melts, top with the second tortilla and press gently. Flip briefly to ensure the tortillas stick together, then remove. Repeat for the remaining tortillas and cheese.
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Preheat the oven to 375°F (190°C).
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Make the chipotle crema by whisking together vegan mayo, finely chopped chipotle in adobo, salt, cumin, garlic powder and lime juice in a small bowl.
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Once quesadillas are cool enough to handle, assemble each: spread a little rice, add a layer of tofu, sprinkle a bit more vegan cheese, spoon on chipotle crema and scatter cilantro.
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Fold in the ends and roll each quesadilla into a burrito. Place on a baking sheet or wrap in foil and bake at 375°F for 5–7 minutes, until heated through and slightly crisped.
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Serve hot with extra chipotle crema and enjoy.
Notes
If you prefer a softer result, microwave the quesadillas instead of baking before rolling or after assembling.
