Quinoa & Bean Quesadilla

 

In the pursuit of creating meals which are both vegan and yet so delicious my total carnivore fiancee doesn’t even notice it’s vegan, you win some & you lose some.

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This was a definite win.

The way I see it, it has all the things a quesadilla should: meaty fillings (‘meaty’ like you feel full after eating it, not actual meat; in this case beans & quinoa), gooey stick-together-ness (avocado), and lots of flavor (roasted peppers & spices). Warmed up for a crunchy exterior with soft goodness inside, this will make everyone happy regardless of dietary preference.

This makes 2 servings. And best of all, you sneak in almost a whole cup of veggies per serving! I won’t tell if you won’t.

Ingredients:

  • 4 tortillas
  • 1 cup cooked quinoa
  • 1/2 cup bell pepper slices
  • 1 avocado
  • 1 cup cooked white beans
  • 1/2 cup spinach
  • Cooking oil
  • Optional: nutritional yeast

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Step 1: Cook your quinoa according to package. Likely you mix 1/2 cup quinoa with 1 cup water, bring to a boil, then cover & let sit 10 minutes. Fluff with a fork. Set up your station.

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Step 2: If you have the time, caramelize your pepper pieces by heating in a frying pan over medium heat just until they begin to char. This brings out their innate sweetness. If not, raw pepper will work just as well, the finished product may be crunchier.

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Step 3: On one tortilla, cut half the avocado, &  spread it around. This acts like a paste to hold your quesadilla together. Layer on half the spinach, and season as you wish. (Basil, garlic salt, cilantro, lime…)

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Step 4: On the other tortilla, layer the quinoa, beans (cooked according to directions, or from a can), peppers, and if using sprinkle on some nutritional yeast. It is not required, it just gives an extra ‘cheesy’ taste & you guessed it, nutrition. (You can also use dairy cheese if not vegan).

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Step 5: Spray or grease a frying pan. Place the one tortilla on top of the other, carefully, and place in the pan. Fry for 4-5 minutes, until golden brown and crisp, then carefully flip the whole thing. Use two spatulas if you need to. Crisp the other side 4-5 minutes.

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Cut with a knife or pizza roller, and enjoy! This baby is chock-full of good stuff, and creates a great taste & texture combo that really satisfies.

 

Quinoa & Bean Quesadilla

Ingredients

  • 4 tortillas
  • 1 cup cooked quinoa
  • 1/2 cup bell pepper slices
  • 1 avocado
  • 1 cup cooked white beans
  • 1/2 cup spinach
  • Cooking oil
  • Optional: nutritional yeast

Instructions

  1. Cook your quinoa according to package. Likely you mix 1/2 cup quinoa with 1 cup water, bring to a boil, then cover & let sit 10 minutes. Fluff with a fork. Set up your station.
  2. If you have the time, caramelize your pepper pieces by heating in a frying pan over medium heat just until they begin to char. This brings out their innate sweetness. If not, raw pepper will work just as well, the finished product may be crunchier.
  3. On one tortilla, cut half the avocado, & spread it around. This acts like a paste to hold your quesadilla together. Layer on half the spinach, and season as you wish. (Basil, garlic salt, cilantro, lime...)
  4. On the other tortilla, layer the quinoa, beans (cooked according to directions, or from a can), peppers, and if using sprinkle on some nutritional yeast. It is not required, it just gives an extra 'cheesy' taste & you guessed it, nutrition. (You can also use dairy cheese if not vegan).
  5. Spray or grease a frying pan. Place the one tortilla on top of the other, carefully, and place in the pan. Fry for 4-5 minutes, until golden brown and crisp, then carefully flip the whole thing. Use two spatulas if you need to. Crisp the other side 4-5 minutes.
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