Quesadillas

Rice and Black Bean Quesadillas

PREP: 15 MIN / READY: 25 MIN

4 QUESADILLAS

Healthy Quick Vegan Vegetarian

Try these simple folded rice-and-bean quesadillas for a quick meal. Spread a whole wheat tortilla with black beans and chili powder, brown rice and pico de gallo, guacamole with peas, and fresh spinach. Fold the sections and enjoy. Great for busy days or packing in a lunchbox. Serve with extra pico de gallo or hot sauce if you like.

Ingredients

Instructions

  1. Put peas and avocado in a small bowl and mash them with a fork until mostly smooth. In another small bowl, mash the beans, milk, and chili powder until mostly smooth.
  2. Lay a tortilla on a work surface. Make a cut from the center of the tortilla to the edge closest to you. Divide the tortilla into four equal sections in your mind. On the bottom left section, spread one-fourth of the avocado mixture and sprinkle with 1 teaspoon of nutritional yeast. On the top left section, spread 3 tablespoons of rice and top with 1 tablespoon of pico de gallo. On the top right section, spread ¼ cup of spinach and top with one-fourth of the olives. On the bottom right section, spread one-fourth of the mashed beans.
  3. Fold the avocado section over the rice. Fold that over the spinach. Finally, fold those sections over the beans. Repeat for three more tortillas.
  4. To cook, heat a large nonstick skillet over medium heat. When the skillet is hot, place two quesadillas in it. Cook for about 2 minutes until golden brown on the bottom. Flip the quesadillas and cook for another 2 minutes until the other side is golden brown. Remove from skillet and repeat with the remaining quesadillas. Serve with the remaining ¼ cup pico de gallo or salsa.