Sprouted Grain Quesadilla w/ Brown Rice, Black Beans, Onions, Green Peppers and Red Pepper Hummus (vegan).
Since I’m not juice fasting this week, I thought I’d whip up a nice vegan treat for lunch. I had some leftover Brown Rice & Black Beans in the fridge, so I thought what a better way to use them than inside a good ol’ quesadilla? The hummus works magic…you won’t even miss the cheese.
1 tbsp of Walnut Oil
1/2 chopped Onion (small)
1/2 chopped Green Bell Pepper (small)
2 Organic Sprouted Grain Tortillas (Flourless)
1/2 Cup Brown Rice & Black Beans (prepared prior)
1 tbsp chopped fresh Cilantro
1/4 tsp Chile Powder
dash of Cayenne Pepper (optional)
dash Himalayan Salt and Pepper (to taste)
2 dollops of Red Pepper Hummus (I used Tribe Organic)
In a large saute pan on Medium heat, warm half of the walnut oil until reaching saute temp. Add Onions and Green Peppers to pan and saute for about 3-4 minutes (until slightly tender). Add in Brown Rice & Beans, fresh cilantro, powder seasonings, salt and pepper (do not over salt as there is already salt in the hummus as well). Stir mixture together. Heat through. Remove mixture from pan and set aside. Place pan back on heated burner. With the other half of the oil use a basting brush and lightly coat 1 side of each of the tortillas. On a plate or towel, begin to assemble the Quesadilla starting with one Tortilla, oil side down. Smear the dry side of the tortilla with a dollop of hummus (thick enough so veggie mixture will stick to it). Then evenly add the veggie mixture. Now smear the other tortilla’s dry side with another dollop of Hummus and place that down on top of the veggie mixture, oil side up. Gently move the assembled quesadilla into the pan and fry on both oiled sides until crispy and brown. Cut into 8 equal triangles and serve with your favorite Organic Salsa. Serving size is about 1/3 or 3 triangles.