I bought a package of brown-rice tortillas and spontaneously decided that my goal is to make a different type of quesadilla with each one over the next few days- thus Quesadilla Fest 2014 has begun! First up: Macho Quesadillas. Or as I also refer to them as: Macho Quesadilla Explosion. This was seriously SO delicious and while it looks horribly unhealthy- it’s really not THAT bad (only 465 calories for the whole thing!) Added bonus: it’s gluten-free with the brown rice tortillas.
Makes: 1 quesadilla
- 1 brown rice tortilla
- 1/4 refried black beans
- 1/4 cup soy-free vegan cheese (I used Daiya mozzarella)
- 1 tbsp vegan sour cream (I used tofutti)
- 1/2 avocado, mashed
- 1 small tomato, diced (roma or vine)
- 12 tamed pickled jalapeno peppers
- 1 tbsp salsa
- Nonstick cooking spray
Spray a nonstick frying pan with canola cooking spray. Place a brown rice tortilla in the frying pan (no heat). Top one half with refried black beans, vegan cheese and diced tomato. Top the other half with mashed avocado, vegan sour cream, salsa and pickled jalapenos.
Carefully fold the side with the avocado in half over the other. Spray with nonstick cooking spray and turn the burner on to medium-high heat. Cook for approximately 5- 7 minutes (until the tortilla on the bottom is nicely golden brown underneath and the cheeze starts to melt.) Press it down with a spatula occasionally to help it cook thoroughly.
Carefully slide the spatula under the quesadilla and flip it. This part is tricky and is where the recipe’s alter ego “quesadilla explosion” comes from. Since the quesadilla is packed with ingredients, it’s a little heavy and harder to flip so I lifted the frying pan up a bit and tilted it to make it a quicker, closer flip over and barely lost any ingredients.
Cook the other side for another 5- 7 minutes until the bottom is also golden brown. Remove from heat onto a plate, cut into thirds and enjoy!