A spin on my viral Grilled Potato Spinach Quesadillas, these quesadillas are loaded with caramelized veggies and Beyond Meat Sausage.
Beyond Meat Grilled Potato Spinach Quesadillas
No doubt, part of the appeal of my Grilled Potato Spinach Quesadillas is the delicious simplicity of the recipe ingredients: tortillas, mashed potatoes, spinach, and cheddar (or vegan cheddar to keep these quesadillas vegan!).
A Grilled Potato Spinach Quesadilla Variation
But now that we’re all starting to venture out into the world again, and grocery shopping is probably a regular part of our schedules again, I thought it’d be fun to add some other delicious components to these quesadillas.
Like Beyond Meat Sausage and caramelized bell peppers and onions.
(Which is definitely one of my favorite combos EVER.)
Beyond Meat Quesadillas
With the addition of the Beyond Meat Sausage and caramelized veggies, my Beyond Meat Grilled Potato Spinach Quesadillas are a stand-alone meal.
The creamy mashed potatoes, crisp tortilla, fresh spinach, caramelized veggies, and beyond meat all come together for a nuanced flavor profile that really doesn’t take much time to develop.
Just roast the Beyond Meat Sausage and veggies while you prepare the potatoes, and this sophisticated spin on my Grilled Potato Spinach Quesadillas comes together in no time.
Beyond Meat Quesadilla Options
Best of all, these 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—I prefer Miyoko’s Vegan Cheddar Shreds—in the quesadillas.
- Gluten-free if you use corn tortillas.
So try this variation next time you make Grilled Potato Spinach Quesadillas. It’s the perfect recipe to welcome in spring!
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 handheld size is really nice, and I think the ratio of filling to tortilla is particularly amazing with the mini street taco tortillas.
My Favorite Hot Sauce
My handsome husband is a hot sauce connoisseur, and we definitely have a preferred hot sauce to enjoy with these quesadillas!
Try Pain is Good Sambal hot sauce [aff. link]—my personal favorite hot sauce—with these quesadillas for a perfect pairing. It’s slightly sweet, and goes really well with the beyond meat sausage and bell peppers.
April 2021 Update: You can also find Pain is Good Sambal Hot Sauce straight from their website. Amazon erroneously sent us the wrong Pain is Good hot sauce when we ordered the Sambal this month. And Amazon sent us the wrong sauce TWICE. Yep, we tried ordering it a second time, that’s how much we love this stuff! I’ve let Amazon know they’re sending the wrong sauce, but for the time being, we’ll be ordering the Sambal hot sauce straight from Pain is Good.
And in addition to Pain is Good Sambal or your favorite hot sauce, enjoy these quesadillas with some sour cream/vegan sour cream. It’s an amazing combo!
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.