Pescatarian Classic Beef Quesadillas
Total time40 min
Prep time15 min
Cook time25 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground beef (80/20)
- ½ cup white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- 2 tbsp water
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 cup shredded monterey jack cheese
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Drain off all but about 1 tbsp of fat.
- 2
Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!