quesadilla

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Quesadillas are such a fun food where everyone can add their favorite veggies, raw or sautéed.   We were delighted to make this cheese substitute to mimic the melted gooey cheese used in this Mexican dish, although it works well in other recipes like grilled cheese or spread on crackers and topped with tomato and avocado.  We like the black beans, veggies and gooey cheese combination, but you could do many options, even a Mediterranean flavor with beans and veggies. 

 

 

The tortillas you use for Mexican products like quesadillas, burritos, etc. are usually made with white flour and lots of hydrogenated fats, neither of which contribute to good health.  Even the whole wheat tortillas are made with lots of damaging saturated fats.  Health food stores carry Ezekiel tortillas in the freezer department; these are full of healthy ingredients. Although they are not the same as the standard soft high-fat ones, they are very good and make great roasted tortilla chips , burritos, quesadillas and similar foods.  We do a lot of fun things with them.  For the quesadillas we fry them in a dry non-stick fry pan requiring no oil, being careful not to overcook, but enough to brown lightly and make them crisp.  Some folk also use them as a quick pizza crust, by putting two together.

 

 

 

Just a few easy steps make a quick lunch.  First sauté your veggies and set aside.

 

Cook up a pot of the gooey cheese.

 

Spread the cheese on a tortilla and place in a fry pan over medium-low heat.

 

Layer the beans and veggies on one side and cook just until the under side is done.  It cooks quickly, so be careful!

 

Fold the plain cheese side over the veggies and you are ready to go!

 

If the transition to the Ezekiel is a little steep for you, the tortilla used below is the organic whole-wheat from Mission.  They are very similar to the regular but have added the whole wheat flour, and do not use hydrogenated fats, just oil.

 

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quesadilla

Ingredients:

Whole-grain tortillas

Vegan Gooey Cheese

Sweet peppers

onions

greens, shredded cabbage,  zucchini, etc.

black beans or beans of choice

Instructions:
  1. Generously spread cheese on the tortilla before laying plain side down in a heated nonstick skillet.
  2. Cover half of tortilla with drained and rinsed black beans.  Add sautéed sweet peppers and onion, finely shredded cabbage, spinach, or any veggies of choice.
  3. Fold plain cheese side over and serve with salsa and/or guacamole.
Notes: