Crunchy "beef" taco *with a big Ol punch of Mexican flavor 🤛, *for a not so authentic Mexican taco, only way I could whip up this recipe was by adding some mex flavor & ingredients 😙 *, wrapped in a Soft homemade flat bread!
1. To a large pan add 1 tsp of oil & add in 3/4 of an onion (diced small). Saute for 3 minutes then add in vegan ground beef & cook for 7 minutes or until browned, season with salt and pepper.
2. In a blender add all the salsa ingredients (2 roma tomatoes, 1/4 onion roughly chopped, 1 cup vegetable broth, 3 cloves garlic, 1/2 bunch cilantro, 1 serrano pepper or jalapeno, pinch of salt and pepper) and blend until smooth. Add the salsa to the plant based meat, mix then let cook (over medium heat) for 15-17 minutes or until salsa is cooked into ground beef. Turn off heat once mixture is ready. Taste and Season with salt and pepper.
3. Prep toppings; shred or thinly cut lettuce, set to the side then dice 1/4 of an onion really small then finely chop 1/2 bunch cilantro. Combine the cilantro and onion in a bowl, and mix to combine.
4. Make flat bread quesadilla; Heat flat bread then add vegan cheese onto one side, fold over and press down with spatula. Let cheese melt.
5. Open the flat bread quesadilla, add taco shell in center, add taco meat to the taco shell, followed by a handful of lettuce, the onion cilantro mixture, (vegan) sour cream & hot sauce.
