RICE AND BEANS QUESARITO

RICE AND BEANS QUESARITO

This Rice and Beans Quesarito is so incredibly satisfying, no one would ever guess it’s entirely vegan, gluten free. Easy to make at home, perfect family food.


Yіeld :   4 servings
Prep Tіme :   5 mіns
Cook Tіme :   5 mіns
Totаl Tіme : 10 mіns

INGREDIENTS
  • 1 batch black beans, prepared from the Mexican Fiesta Cauliflower Rice
  • 3 cups rice, cooked
  • 8 large tortillas (I used gf)
  • 2 cups vegan cheese shreds
  • 1 batch 3 Ingredient Vegan Cheese Sauce, prepared
  • salt, pepper to taste
  • Optional adds ons:
  • 1 cup cherry tomatoes, chopped
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 cup + 2 Tbs Salsa

INSTRUCTIONS
  • For each quesarito you will need two tortillas, so 8 in total for 4 servings. You will also need a large skillet to prepare them.
  • Heat a non-stick skillet large enough for the tortillas on medium heat. Place one tortilla into it, sprinkle vegan cheese on top and coverwith a second tortilla. Press them carefully, and heat for 2 minutes. Flip them around in the pan and cook for 2 minutes more.
  • Take the quesadila out of the pan and let cool down a bit so you can handle it. Give about 4 Tbs of the rice and bean mixture, sprinkle some vegan cheese sauce top.
  • Add some of the optional cherry tomatoes and salsa, if you like. Fold the quesarito.
  • Repeat these with the other tortillas until you get 4 servings.

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