Tropical Quesadillas

These things are AMAZING! Inspired by a dinner I got with my Sneems at Bella Vida Cafe in Cape May when I was visiting New Jersey a couple weeks ago, I had to remake these to die for quesadillas while changing it up a bit and adding a few things too with some fresh ingredients brought back from our trip to the keys. Completely vegan, super filling, and uniquely delicious! If you find the quesadillas too messy from being so overloaded, feel free to stuff the filling into a burrito instead! The ones we made were a little overloaded and we had extra filling to make into a lunch for the next day, so I varied the amounts of ingredients here depending on how overstuffed and how much leftovers you want to get out of the meal. Your call on if you choose to use more or less (and also depending on which ingredients are your favorites!) :) This recipe makes 2 full quesadillas and serves 2 people.

Ingredients:

4 tortillas
1 cup of rice
1 can of black beans
2 tablespoons nutritional yeast
1-2 plantains
2 tablespoons coconut oil
1-2 fresh mangoes
1-2 avocados
Package of Daiya dairy free shredded cheese
4-6 fresh key limes or lime juice
Vegan sour cream, Tofutti brand or homemade (optional)

Directions:

Boil rice in a small pot with 2 cups of water until soft. Once well cooked, squeeze in the juice out of 2 limes, stir in drained black beans and nutritional yeast and mix well.

Slice up plantains. Place in sauté pan with coconut oil and allow to simmer on each side for 5-10 minutes until browned. Squeeze on 1 lime's juice worth over them while cooking and mix well.

Slice up mango and avocado and stir together with a fork to make a tropical "salsa" in a small bowl.

Once all your ingredients are ready, you're set to make your quesadillas. Set out 2 tortillas onto 2 separate plates. Layer on your ingredients starting with a thin layer of Daiya cheese, rice/bean mixture, plantains, and tropical salsa mixture. Place another thin layer of Daiya cheese, squeeze some lime juice onto each and top each with a second tortilla. Cut up into 8 pieces, and add a dollop of vegan sour cream onto each. Enjoy! (A fork will be needed!)