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mushroom quesatacos on a plate with onions, cilantro, and lime
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5 from 6 votes

Mushroom Quesatacos

Vegan quesatacos stuffed with flavorful cajun gochujang mushrooms and lots of melty, vegan cheese is a super quick lunch or dinner! The combination of textures and flavors is absolutely addictive.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, lunch, Main
Cuisine: Asian fusion, fusion
Keyword: gochujang tacos, mushroom quesatacos, mushroom tacos, quesatacos, vegan quesatacos
Servings: 3
Author: Vegan Richa

Ingredients

For the Mushrooms

  • 1 teaspoon oil or more if needed
  • 1/2 cup sliced red onion
  • 10 ounces mushrooms chopped into 1/8” slices or sticks. I like to use white or cremini or baby portabella mushrooms.
  • 1.5 tablespoons soy sauce or use tamari for gluten-free
  • 1 tablespoon ginger garlic paste or 3 cloves garlic minced, and 1/3 inch ginger minced
  • 1 tablespoon maple syrup
  • 2 tablespoons lime juice
  • 1 tablespoon gochujang
  • 1 teaspoon paprika
  • 1 teaspoon chili powder blend
  • 1 to 2 teaspoons Cajun spice blend
  • pinch of salt

For Making the Quesatacos

  • 3 6 to 8 inch flour tortillas, gluten-free if needed
  • 1 to 2 tablespoons hot sauce
  • 1/2 teaspoon chili powder
  • 3/4 cup vegan cheese or more, as needed. I use a mix of mozzarella and cheddar.

To Serve

  • chopped onions, cilantro , sliced jalapeños
  • vegan sour cream
US Customary - Metric

Instructions

Make the cajun gochujang mushrooms.

  • Heat a large skillet over medium heat. Once hot, add the oil and onions and stir for a minute. Then, add the mushrooms, all of the sauces, and the spices and salt and mix really well. Cover with a lid and cook for 15 to 20 minutes, opening the lid every 6 minutes or so to stir a little bit and check to make sure the nothing is sticking to the skillet. The mushrooms release a lot of moisture as they cook, so you shouldn’t need to really add any extra moisture.
  • Continue to cook until the mushrooms are cooked to preference. Then, remove the mushrooms from the skillet or just move them to the side, if you have a large enough skillet.

Make the Quesatacos.

  • Take one tortilla and brush some hot sauce on one side and sprinkle a little bit of the chili powder. Then, place tortilla into the skillet, hot-sauce-side down.
  • Add some of the mushrooms and some cheese to half of the tortilla, and fold the tortilla over. You can add cheese on both sides of the mushrooms, if you like.
  • Continue to cook until the tortilla gets golden on one side. Then, flip and continue to cook until the tortilla is golden on the other side, as well.
  • Repeat for all the tortillas, then immediately garnish with some chopped red onion, lime juice, cilantro, jalapeño, and/or vegan sour cream. Slice and serve while it's still hot and crispy.
  • For higher protein(meal), add some lightly mashed black beans or pinto beans to the mushroom mix towards the end, add more of the spices and Gochujang to taste. Or serve with a side of spiced beans!

Notes

This recipe is naturally nut-free.
To make the quesatacos gluten-free, use the tamari instead of soy sauce, make sure that your gochujang is gluten-free, and use gluten-free tortillas.
To make it soy-free, use coconut aminos instead of soy sauce, and ensure that your gochujang is soy-free, which can be difficult to find. Instead use to gochugaru flakes and balsamic vinegar 

Nutrition

Calories: 266kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 730mg | Potassium: 508mg | Fiber: 4g | Sugar: 9g | Vitamin A: 976IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 3mg