Who doesn’t love a mid-week Mexican fiesta? Make yours vegan and gluten free with this creative quesadilla, stuffed with sautéed veggies, dairy-free “cheese” and brown rice (not whole wheat!) tortillas. Don’t worry about deep-frying dangers, either. This festive favorite is lightly browned in heart-friendly olive oil for the perfect crispy coating to all the veggielicious goodness inside.
1 brown rice tortilla
3 Tbsp. shredded vegan cheese
1/3 cup mushrooms
1/3 cup spinach
1/3 cup yellow and orange bell peppers
2 green onions, diced
Freshly ground black pepper, to taste
Optional: ½ tsp. ground chipotle powder
1/3 avocado, diced
3-4 cherry tomatoes, sliced
1-2 Tbsp. cilantro, chopped (or 2 Tbsp. fresh pico de gallo)
1. Saute mushrooms, spinach, onions and peppers in a little olive oil.
2. In a separate pan, lightly oil brown rice tortilla and add cheese, then add sautÃ©ed veggies. Fold over tortilla and brown on both sides until cheese melts.
3. Season with avocado, cherry tomatoes and fresh cilantro or pico de gallo.