Veggie Quesadilla
Ready In: 1 hr
Serves: 4
Yields: 4-6 quesadillas
Ingredients
- 1⁄2 cup brown rice, cooked
- 1⁄2 yellow onion, diced
- 1⁄2 cup carrot, diced
- 2 garlic cloves, finely diced
- 1⁄2 cup fresh broccoli, diced
- 1⁄2 cup raw cauliflower, diced
- 1⁄4 cup fresh green beans, diced
- 1⁄2 cup frozen corn
- 1⁄4 red pepper, diced
- 2 ounces extra firm tofu, diced
- 3 tablespoons olive oil
- 2 tablespoons soy sauce (to taste)
- 4 -6 whole wheat tortillas
- 1⁄2 cup extra-sharp cheddar cheese, grated
Directions
- Steam rice in 1 cup water for 40-45 minutes or until water is gone.
- While rice is cooking, sauté veggies and tofu in olive oil until tender. Add soy sauce to sauté to taste.
- Lay tortilla flat on plate. Spread a thin layer of rice over half of the tortilla, cover with cheese and then a generous portion of the veggie sauté. Sprinkle with hot sauce as desired.
- Fold tortilla over and top with guacamole, salsa, and sour cream.
- For vegans, leave off the cheese.
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