Our little cutesy is 1 years old today!! And there is over a foot of snow outside. So Kyri and I are stuck inside. I'm excited to play with her all day long, when she wakes up from her nap!
I wanted to share this quesadilla recipe with you before I forget. I made it last week and have been thinking about it non stop. It was that good! It's my favourite comfort food for these warm winter evenings.
Feel free to make your own tortillas using 1/2 cup oat flour + 1/2 cup brown rice flour + 1 cup almond milk. Mix and pour and fry in a large pan on low/med heat with coconut oil for 6 minutes per side then flip and fry again for 6 minutes. They turn out amazing. And for all those people who are in a rush buy Udi's gluten-free soft tortillas at your local health foods store. (If you live in CR HealthyWay has them in the freezer!)
- 1 pk Udi's Gluten-free tortilla wraps
- coconut oil for frying
- garlic powder
- 1 can refried beans (optional)
- coconut oil for frying
- 1 large yam or sweet potato, sliced thin and chopped into large pieces
- 7 mushrooms, sliced
- 1 can black beans or black beans that have been previously soaked over night
- chipolte vegenaise - for sauce
- salsa - check the labels for sugar and preservatives, read note below
- 2 tsp. unpasteurized honey
- 1/4 tsp. chili powder
Other filling options
- left over brown rice
- green onion
- taco seasoning
- daiya cheese
- sliced avocado
- sliced tomato
- thinly sliced lettuce
What to do:
1. Get out two frying pans. 1 for browning the tortillas and 1 for frying the filling ingredients. Both both to medium heat and add 1/2 tsp. coconut oil.
2. Fry 3 tortillas until brown and flip. Sprinkle a dash of garlic powder on while frying. This will be the top of each tortilla. Set aside on a piece of paper towel.
3. While tortillas are browning add sliced potato pieces in the pot to fry. Fry until they are still slightly crunchy. Add mushrooms and black beans. Cover. Fry for another 6 minutes. If using left over rice now is the time to add it. Cover and let rice heat up.
4. When potatoes are soft and mushrooms are cooked take the pan off the heat. Add chili powder, chipotle vegenaise, salsa and honey. Stir well. Set aside and cover.
5. Assembling the Quesadilla: Add 1/2 tsp. of coconut oil to the tortilla pan and turn to low/med heat. Fry a new tortilla. Add a layer of the filling on the tortilla. You can add as much or as little as you want. We are not flipping them so you don't have to worry about making a huge flipping mess.
6. Add a thin layer of refined beans to one of the previously browned tortilla shells. Those ones are the tops of the quesadillas. Add this tortilla to the top of the filling. Let bottom tortilla fry until brown. Carefully add to a cutting board and cut into 6 pieces.
7. Move the pieces to a plate, sprinkle with sea salt and serve while hot.
* Citric Acid is a natural preservative found in many organic jared or canned foods. It is derived from citrus fruits.