AuthorLife and Health NetworkQuesadillas, another recipe you might have thought would become obsolete in your plant-based repertoire. Feel free to kick this recipe up a notch with some corn, mushrooms, and onions for a balanced lunch.
Ingredients
Instructions
Heat oil in a medium pan and add the minced garlic, green chiles, and refried beans. Cook over medium heat for 5 minutes, continuously stirring to prevent the beans from burning. Turn off heat and stir in Daiya cheese. The cheese does not need to melt.
Lay down a tortilla in a separate skillet and evenly spread with a layer of filling. Place a second tortilla on top and use a spatula to flatten the tortillas together. Cook over medium-high heat on both sides until the edges are crisp and golden brown. Cut into wedges and serve with Tofutti sour cream, salsa, or guacamole.
Serving Size 1 quesadilla Servings 6 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a medium pan and add the minced garlic, green chiles, and refried beans. Cook over medium heat for 5 minutes, continuously stirring to prevent the beans from burning. Turn off heat and stir in Daiya cheese. The cheese does not need to melt.
Lay down a tortilla in a separate skillet and evenly spread with a layer of filling. Place a second tortilla on top and use a spatula to flatten the tortillas together. Cook over medium-high heat on both sides until the edges are crisp and golden brown. Cut into wedges and serve with Tofutti sour cream, salsa, or guacamole.