When we first went veg I admit I wasn’t a big fan of tofu, or at least the idea of tofu. Because of this we ate beans… lots of beans. Black beans, Kidney beans, chickpeas, lentils, Romano, Pinto you name ’em and we ate ’em. One of our favourite meals was simple black bean quesadillas or burritos. What’s there not to like about beans and cheese? Quesadillas are so easy to make and they satisfy every time. When the kids were little and we camped a lot I would prepare the filling in advance and bring it along for a simple dinner in the woods. After going full on vegan we stopped having these yummy quesadillas, but now that plant base cheese doesn’t suck they are back on the menu. Try these quesadillas the next time you’re in the mood for Mexican.
Quick and Dirty Mexican Style Rice
Course: SidesCuisine: vegan, vegetarianDifficulty: easy4
servings5
minutes30
minutes35
minutesIngredients
2 cups of veggie broth
1 cup of brown rice
1 large tomato, diced
1 Tsp of onion flakes
1/2 Tsp of garlic powder
1/2 Tsp of cumin
Directions
- Add everything to a large pot.
- Bring to a boil, reduce heat and cook until all the water is absorbed.
- Stir and serve.
Notes
- I like to put the finished quesadillas in a low temp oven to keep them warm while I fry up the rest.