All I can say is, “Mmmmm”! These things are absolutely amazing and a new family favorite. My guys didn’t even miss the meat or the cheese. That’s what I call a big win!
The key to making this recipe as simple as possible is to prepare the black beans and the cilantro-lime brown rice ahead of time. I almost always make a big pot of both at the beginning of the week to make weeknight meal preparation a cinch.
Another time saving trick is using Frontera Original Guacamole Mix. Of course, making your own guacamole is the best, but I love using this mix when I am trying to save a little time in the kitchen. The Frontera seasoning is all natural, has very few ingredients, contains no MSG or other preservatives, and is gluten free. Of course, you can use any mix you want to, just make sure to check the back label for any “nasties”.
Cheeseless Veggie Quesadillas
- 1 package whole grain or gluten free tortillas
- 2 avocados
- 1 package guacamole mix
- Cilantro-lime brown rice or plain brown rice
- Black beans
- 1 large chopped tomato
- 1/2 chopped onion
Mix the avocados and guacamole mix as directed. Lay out the tortillas on a flat surface. Spread a thin layer of guacamole on the entire surface of the tortillas. This works as the “glue” to hold everything together. Cover only one half of the tortilla with the rice, black beans, chopped tomato and onion. Fold the tortilla in half. Place your skillet over medium heat and spray lightly with olive oil or coconut oil cooking spray. Once the skillet is hot, place the quesadilla inside. When the first side is nicely brown, use a spatula to carefully turn the quesadilla over to the other side. When the second side has browned, place the quesadilla on a cutting board and cut into triangles. Garnish with lime wedges and salsa.