Vanguard of Hollywood is the home of the original Grilled Potato Spinach Quesadilla.
Grilled Potato Spinach Quesadillas are the most popular recipe on the website. These easy quesadillas continue to go viral on Pinterest.
If you enjoy the original Grilled Potato Spinach Quesadilla, you’ll love this variation with Beyond Meat Sausage and caramelized sweet mini peppers and onion.
Quesadillas with Beyond Meat and Potatoes
With the addition of the Beyond Meat Sausage and caramelized veggies, these Beyond Meat quesadillas are a stand-alone meal.
The beyond meat and potatoes, crisp tortilla, fresh spinach, and caramelized veggies come together to form a nuanced flavor profile that doesn’t take much time to develop.
Just roast the Beyond Meat Sausage and veggies while you prepare the mashed potatoes, and these sophisticated quesadillas comes together in no time.
Beyond Meat Quesadilla Options
These Beyond Meat quesadillas are:
- Vegetarian if you use mascarpone in the potatoes and freshly grated cheddar in the quesadillas.
- Vegan if you use vegan cream cheese in the potatoes and vegan cheddar (such as Miyoko’s Vegan Cheddar Shreds) in the quesadillas.
- Gluten-free if you use corn tortillas.
Make These Beyond Meat Quesadillas!
Try these quesadillas with Beyond Meat and potatoes next time you crave quesadillas.
You won’t be disappointed.
A Few Things
You can use any size of tortilla you have on hand, but I prefer the mini street taco-sized tortillas for these quesadillas. The ratio of filling to tortilla is particularly amazing with the mini street taco tortillas.
My Favorite Hot Sauce
If you’re looking for a good hot sauce to pair with these Beyond Meat quesadillas, try Pain is Good Sambal hot sauce [aff. link].
You can also find Pain is Good Sambal Hot Sauce on the Pain is Good website. I’ve been sent the wrong hot sauce a few times when I’ve ordered this sambal on Amazon. To avoid any such mix-ups, order your sambal straing from Pain is Good.
Beyond Meat Grilled Potato Spinach Quesadillas
For the sausage and veggies:
- 4 Beyond Meat Sausage links, cut to ½ inch rounds (any Beyond Meat Sausage is great, but I usually use Hot Italian)
- 10 mini bell peppers, or 2 regular-sized, preferably different colors, thinly sliced
- ½ red onion, thinly sliced
- 2 Tbsp olive oil
- ¾ tsp sea salt
For the potatoes:
- 1 pound Yukon gold or Dutch potatoes, cut to 1 ½-2 inch pieces (peeling the potatoes isn’t necessary; I don’t peel them, but do whatever you prefer)
- 1 Tbsp mascarpone or vegan cream cheese
- 1 tsp sea salt
- Dash of pepper
- 2 Tbsp almond milk, (unsweetened and unflavored)
- 1 Tbsp olive oil
- ½ tsp onion salt
- ½ tsp garlic powder
- 1 ½ cups spinach, fresh
- Cheddar, freshly grated or vegan cheddar like Miyoko’s (about 2 cups; use more or less to preference)
- Tortillas, any size, I prefer the mini street taco tortillas
Roast the veggies and sausage
- Preheat the oven to 375 degrees.
- To a standard-sized baking sheet, add the bell peppers, beyond meat sausage, red onion, and salt. Drizzle the olive oil over the top, and toss everything together.
- Roast at 375 degrees for 10 minutes.
- Take the baking sheet out of the oven, and flip everything with your spatula. Put the baking sheet back in the oven, and roast for another 10-12 minutes, until the veggies have released their juices, and the sausage and veggies have slightly browned.
Make the potatoes
- While the sausage and veggies roast, make the potatoes.
- Add the potatoes to a large pot, and cover them with water by at least two inches.
- Bring to a boil. Let the potatoes boil until a fork easily pierces through each piece, about 10-15 minutes.
- Drain the potatoes, and place them back in the pot.
Mash the potatoes
- Add the mascarpone/vegan cream cheese, salt, garlic powder, onion salt, pepper, olive oil, and almond milk to the pot with the potatoes.
- With a handheld mixer (or your hands and a potato masher), puree the potatoes until smooth.
Add the spinach and the sausage/veggie mixture
- While the potatoes are still warm, fold in the spinach until evenly distributed and mostly wilted.
- Now add in the sausage/veggie mixture. Fold in until it’s evenly distributed throughout the potatoes.
Compile the quesadillas
- Note: You can use whatever size tortillas you have on hand, but I recommend using the mini street taco-sized tortillas. Whatever tortillas you use, keep in mind that a little bit of the filling goes a long way!
- If using the mini street taco tortillas, I recommend using about 2-3 Tbsp of filling per quesadilla. I also try to get about 2 pieces of sausage per quesadilla.
- Spread the filling out on one half of each tortilla, then sprinkle some freshly grated cheddar/vegan cheddar on top of the filling.
- Now fold the other side of the tortilla over the filling.
- Repeat until you have used all the filling, or made as many quesadillas as you need. (You can store leftover filling in the refrigerator for up to three days for later use.)
Grill the quesadillas
- Heat a few Tbsps of olive oil in a skillet over medium heat for 30 seconds.
- Now add the quesadillas to the skillet. (In my 12 inch skillet, I grill 2 mini street taco-sized quesadillas at a time, but you can grill as many quesadillas at a time as you feel comfortable. Just don’t overcrowd the pan!)
- Grill the quesadillas for about 2-3 minutes, until the tortilla turns golden brown, then flip and grill the other side until golden brown.
- Transfer the quesadillas to a plate lined with a paper towel to remove excess oil.
- Repeat the process with the rest of the quesadillas until you’ve grilled them all.
Serve and enjoy!
- Serve the quesadillas with your favorite condiments. We love these with sour cream and Pain is Good hot sauce.