The more pregnant I get, the hungrier I get. I suppose that isn’t a terrible thing, but it means that my normal large (read: HUGE) salad isn’t cutting it for dinner anymore. I’ve found that I have to move my salad to my lunchtime eats, and have something more substantial for dinner, or risk waking up in the middle of the night and raiding the refrigerator. So, I’ve been experimenting with quick and easy meals, especially since I’m usually ravenous by the time I get home from work. My new favorite is veggie “quesadillas”. They’re less than traditional, but WAY more filling and yummy. Did I mention better for you? You will need to find some Daiya Cheese to make them fabulous. If you can’t find Daiya, try Cosmos. They ship quickly, and are great people. Without further ado…
Quesadillas a’la Brea
4 whole wheat tortillas
2/3 cup Daiya vegan cheese (half cheddar, half italian)
1/4 cup red bell pepper
1/2 c mushrooms
1/2 can green chilies
1/4 cup onions
1/2 tsp cumin
1/2 tsp chili powder
3/4 cup black beans, smashed
guacamole & sour cream for garnish
1 clove garlic, crushed (will be removed later)
Coconut oil (for frying)
To make: heat a pan over medium-high heat, add a small amount of oil, and the mushrooms. Cook them until they start to lose their juice, then add the rest of the veggies, except the chilies. Stir constantly until the onions are *almost* translucent. Add the chilies and seasonings, and remove the garlic. To assemble the quesadillas, spread 1/2 the beans on a tortilla, follow with 1/2 the veggies and 1/2 the cheese. Put the quesadilla into a lightly oiled pan, heated over medium-high heat. Cook until the cheese starts to melt, then flip (I suggest 2 spatulas-I have the MIU Flexible Pancake Spatulas, Red (Set of 2)
….also, I promise to post a belly pic just as soon as I can get pictures to load on the site!!
