Need a quick summer meal fix for kids? If you can whip up a grilled cheese sandwich, you can make a quesadilla. It’s less bread and more veggies. More veggies mean more vitamins. Serve with plant-based sour cream, salsa and mashed avocado. No utensils required. Double dip at your own discretion.
Makes 4-6 Quesadillas
1 t EVOO
1 bag La Tortilla Factory Smart & Delicious Gluten Free wraps or flour tortillas
1 8 oz. bag Daiya Deliciously Dairy Free Cheddar Style Shreds
1 15 oz. can of black beans, drained
1 bunch green onions, chopped
1 each red, orange and yellow bell pepper, diced
1 jar Salsa
1 12 oz. tub of Sour Supreme Better than Sour Cream
2 avocados, mashed
sea salt to taste
2 t lime juice
Over medium low, gently heat frypan and brush or spray the pan with EVOO. Place the wrap in the frypan. On half the wrap, sprinkle cheese, beans, green onions and peppers. Then fold over on itself to fully enclose the quesadilla. Lightly press on the top with a spatula to seal. Flip it once or twice so cheese melts evenly and to make sure the wrap doesn’t burn. Serve with salsa, plant based sour cream and avocados mashed with sea salt and lime juice.
All ingredients are available at D&W Fresh Market.