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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.

Ingredients:
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

Directions:

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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