Open-Faced Vegan Quesadilla
Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating.
Ingredients:
- 1 wrap or tortilla
- A few tablespoons Daiya
- Half a can black beans
- Chopped romaine lettuce
- A few tablespoons salsa
- 1/4 avocado
- Optional: Lemon juice & nutritional yeast
Directions:
- Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn
- Meanwhile, heat up the black beans and chop the lettuce
- When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings
- Enjoy :)
-N
