Prep Tìme: 5
Cook Tìme: 5
Total Tìme: 10 mìnutes
Yìeld: 4 1x
INGREDIENTS
- 1 batch black beans, prepared from the Mexìcan Fìesta Caulìflower Rìce
- 3 cups rìce, cooked
- 8 large tortìllas (I used gf)
- 2 cups vegan cheese shreds
- 1 batch 3 Ingredìent Vegan Cheese Sauce, prepared
- salt, pepper to taste
Optìonal adds ons:
- 1 cup cherry tomatoes, chopped
- 2 tsp cumìn
- 1 tsp chìlì powder
- 1/2 cup + 2 Tbs Salsa
INSTRUCTIONS
- For each quesarìto you wìll need two tortìllas, so 8 ìn total for 4 servìngs. You wìll also need a large skìllet to prepare them.
- Heat a non-stìck skìllet large enough for the tortìllas on medìum heat. Place one tortìlla ìnto ìt, sprìnkle vegan cheese on top and coverwìth a second tortìlla. Press them carefully, and heat for 2 mìnutes. Flìp them around ìn the pan and cook for 2 mìnutes more.
- Take the quesadìla out of the pan and let cool down a bìt so you can handle ìt. Gìve about 4 Tbs of the rìce and bean mìxture, sprìnkle some vegan cheese sauce top.
- Add some of the optìonal cherry tomatoes and salsa, ìf you lìke. Fold the quesarìto.
- .........
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