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Yields6 Servings


 1 package Fry’s Pea Protein Grounds
 1 package 10” whole wheat tortillas (12-16 ct)
 1 small red onion, diced small
 1 small red pepper, diced small
 1 small green pepper, diced small
 1 small jalapeño, seeded and minced
 4 oz mushrooms, sliced
 1 tsp garlic, minced
 1 tsp dried oregano
 1 tsp ground cumin
 1 tsp ground chili powder
 3 cups fresh spinach, chopped
 1 lime, juiced
 Salt and black pepper to taste
Optional Toppers
 4 limes, quartered
 Jarred salsa
 Chopped cilantro
 Vegan sour cream
 8 oz vegan cheese

Preheat Dutch oven or large skillet over medium heat, for 2-3 minutes. Add the oil, onion, bell peppers and jalapeño, stirring regularly for 7 - 10 minutes until tender. Stir in the mushrooms and cook for another 2-3 minutes, until they soften.


Next add the Fry’s Pea Protein Grounds, stirring until hot throughout. At this point add the garlic, oregano, cumin and chili powder stirring until fragrant, then add the spinach and continue cooking until it wilts to half it’s volume. Add some lime juice, salt and pepper to adjust seasoning, turn off heat, and cover.


Heat the tortillas in a pan or griddle. Once the tortillas have been heated, you can assemble the quesadillas with your favorite garnishes any way you like.

Nutrition Facts

Servings 6