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5 from 2 votes

Beyond Meat Grilled Potato Spinach Quesadillas

A sophisticated spin on my viral Grilled Potato Spinach Quesadillas, these quesadillas are loaded with caramelized veggies and Beyond Meat Sausage.
Prep Time30 mins
Cook Time15 mins
Servings: 18 quesadillas
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Ingredients

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

Everything else:

  • 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

Instructions

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.
  • Enjoy!

Notes

This recipe is vegetarian if you use mascarpone in the potatoes and cheddar in the quesadillas.
This recipe is vegan if you use vegan cream cheese in the potatoes and vegan cheddar, like Miyoko's Vegan Cheddar Shreds, in the quesadillas.
This recipe is gluten-free if you use corn tortillas.
Leftover filling can be stored in the refrigerator for up to three days.