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Monday, February 28, 2011

Fast, Easy, & Delicious: Cheesy Bean & Rice Quesadilla

I know, how easy are these to make?  After tons of experimenting, though, I feel like I've finally hit on the right combination of things to put in this quesadilla.  Be forewarned: I KNOW that I'm being vague with the cheese measurement.  I'll tell you why: as a poor vegetarian college student, I'm often looking for snacks that are portable, fairly cheap, and packed with protein.  The solution?  String Cheese!  So, when I cook, I generally end up using string cheese instead of buying it pre-shredded or in a block.  For this recipe, I use 1/2 to a whole cheese stick.  It really depends on your taste.

2 tablespoons refried beans
1 teaspoon hot sauce
1/4 cup veggie rice (rice made with vegetable bouillon instead of plain water)
mozzarella cheese
1 whole wheat tortilla


On half the tortilla, spread the refried beans.  Sprinkle with hot sauce, then layer rice and cheese.  Fold the tortilla over and cook in an oiled skillet over medium-high heat, until the tortilla becomes crispy and develops heat marks and the cheese melts.  Enjoy!

I have also been contemplating other ingredients like corn, peppers, salsa, & pico de gallo.  Any suggestions?

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