Name: Bean and Green Chile Quesadillas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 6 whole-wheat flour tortillas; 1 tsp extra-virgin olive oil; 1 clove garlic, minced; 1 (6 oz) can diced fire-roasted green chiles; 1 (15 oz) can refried beans (Rosarita’s Fat-Free Zesty Refried Beans preferred); ½ cup Daiya Cheddar Style Cheese Shreds; Tofutti sour cream, salsa, or guacamole, to serve

Quesadillas, another recipe you might have thought would become obsolete in your plant-based repertoire. Feel free to kick this recipe up a notch with some corn, mushrooms, and onions for a balanced lunch.

6 whole-wheat flour tortillas

1 tsp extra-virgin olive oil

1 clove garlic, minced

1 (6 oz) can diced fire-roasted green chiles

1 (15 oz) can refried beans (Rosarita’s Fat-Free Zesty Refried Beans preferred)

½ cup Daiya Cheddar Style Cheese Shreds

Tofutti sour cream, salsa, or guacamole, to serve

Heat oil in a medium pan and add the minced garlic, green chiles, and refried beans. Cook over medium heat for 5 minutes, continuously stirring to prevent the beans from burning. Turn off heat and stir in Daiya cheese. The cheese does not need to melt.

Lay down a tortilla in a separate skillet and evenly spread with a layer of filling. Place a second tortilla on top and use a spatula to flatten the tortillas together. Cook over medium-high heat on both sides until the edges are crisp and golden brown. Cut into wedges and serve with Tofutti sour cream, salsa, or guacamole.