Vegan Quesadillas

This is a quick and easy lunch to eat at home or grab and go. The ingredients are simple ones that I almost always have around the house and it is great for vegans and non-vegans alike. It has protein, carbs, and a variety of vitamins to keep you fueled and going until dinner. Not to mention, it is really yummy.

I also love to make this when we go car camping. The ingredients are easily transportable and the meal is easy to make after a long day of hiking and playing out in the wilderness. Not to mention, it is nice to eat something that isn't a tinfoil dinner or didn't come out of a freeze dried bag from REI. After all, just because you are outside, doesn't mean you have to eat bad food. In fact, you could dehydrate the beans and salsa (I know it's possible) and take this backpacking. Tortillas are light and don't squish. If you eat it the first night, you could even put an avocado in the top of your pack. It is worth the extra weight. I promise.

Ingredients

flour tortilla

refried beans

nutritional yeast

vegan cheese, optional

salsa

avocado

Directions

1. Plug in your quesadilla maker, if you are me, or heat a medium pan over medium-high heat.

2. Spread refried beans over one side of tortilla and sprinkle with nutritional yeast. If you are going to use cheese, substitute that for the nutritional yeast.

3. Fold tortilla in half and place in quesadilla maker and let that do all your work. Or cook until browned on both sides and heated through.

4. Garnish with salsa and avocado

5. ENJOY

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