Quesadillas, 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.
|6||whole-wheat flour tortillas|
|1||teaspoon||extra-virgin olive oil|
|1||(6-ounce) can||diced fire-roasted green chiles|
|1||(15-ounce) can||refried beans (Rosarita’s Fat-Free Zesty Refried Beans preferred)|
|½||cup||Daiya Cheddar Style Cheese Shreds|
|Tofutti sour cream, salsa, or guacamole, to serve|
- 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.