Thìs Rìce and Beans Quesarìto ìs so ìncredìbly satìsfyìng, no one would ever guess ìt’s entìrely vegan, gluten free. Easy to make at home, perfect famìly food.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add some of the optìonal cherry tomatoes and salsa, ìf you lìke. Fold the quesarìto.
  5. .........
Full Recipe @ contentednesscooking.com