Vegan Pizza Quesadillas

Vegan Pizza Quesadillas

Mondays are our grocery shopping days. As a matter of fact, I’m sitting here delaying our grocery trip and writing this instead.

We started at 10:30 am and ran a few errands. Plenty of time to be back for lunch.  An impulsive *quick* stop at Hobby Lobby derailed our entire morning and we had to *run* home for lunch before our grocery shopping. Two hours later and we’re still here procrastinating.

Anyway, this recipe just came to be today. I wanted SG to have something different than her vegan grilled cheese and fruit for lunch today.

It’s grocery day, and my fridge is BARE. I found my last pack of frozen cooked black beans in the freezer and decided to make my pizza beans mixture. We always use that for pizza nachos. But I was feeling lazy and didn’t want to carefully put the pizza beans, cheese & olives on each tortilla chip. (Crazy, right? Or maybe I just made complete sense to you and made you smile?)

So I decided to throw it all in a soft shell tortilla and call it a quesadilla.

Here’s how I made Vegan Pizza Quesadillas.

Ingredients:

    • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
    • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
    • Soft Flour Tortillas
    • Daiya Mozzarella Cheese Shreds
    • Nutritional Yeast
    • Sliced Green Olives

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. Heat a skillet on medium.  Spread out a few tortillas and top half of the tortilla with the bean mixture, vegan cheese, nutritional yeast, and olives.  Fold the tortilla in half.
  4. Put the quesadilla on the hot skillet and heat until browned.  Flip and brown the other side.
  5. Slice and serve with extra homemade pizza sauce, if desired.

I didn’t have any green onions but I think they would also be great in these quesadillas.

Enjoy from my cocina (kitchen) to yours!

Load up half the tortilla only.

Load up half the tortilla only.

Close Up of the Yumminess!

Close Up of the Yumminess!

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Pizza Nachos

Pizza Nachos!

Pizza Nachos!

This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!

I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.

I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.

Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.

And by golly, it did.

Here’s what we like to call “Pizza Nachos.”

Pizza Nachos:

Ingredients:

  • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
  • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
  • Tortilla Chips

Toppings:

  • Daiya Mozzarella Cheese Shreds
  • Sliced Green Olives
  • Chopped Tomatoes
  • Chopped Onions

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
  4. Microwave for 30-45 seconds, or until the Daiya starts to melt.
  5. Add desired toppings.

(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)

The makings of a great meal.

The makings of a great meal.

Ready for Toppings

Ready for Toppings

Our favorite toppings for Pizza Nachos.

Our favorite toppings for Pizza Nachos.

Even SG cleans her plate when we have this for dinner.

Even SG cleans her plate when we have this for dinner.

I hope you enjoy these pizza nachos!

Vegan Queso Bean Dip: Dairy & Egg Free

I jokingly called this “Chip Dip” and it has stuck. Otherwise named by me as vegan queso bean dip… also known as my new obsession for my lunches.

It has just three ingredients: Daiya cheddar style block, salsa, & black beans.

3 Simple Ingredients

3 Simple Ingredients

And it’s SO, SO good!

Doesn’t this look yummy?

Yummy Vegan Queso Bean Dip

Yummy Vegan Queso Bean Dip

I’ve been making chip dip with just salsa and Daiya cheddar for awhile now, and it’s great that way, too. I wanted to bulk up my lunch by adding more protein, so a few days ago I threw in a cup of my frozen black beans. (I soak and cook my own beans so I keep them in the freezer in one cup portions.)

The beans were apparently just what my body needed, because I felt great all afternoon! I didn’t even need my usual afternoon cup of coffee.

This recipe is so easy and I’m just lovin’ it!

Today I measured the ingredients for the sake of this post, but I usually don’t measure. You can’t really mess this up.

Vegan Queso Bean Dip:

Ingredients:

  • 2 cups of safe salsa
  • 1 cup of black beans (drained if from can)
  • A few slices of Daiya cheddar style block, cut into small pieces

Directions:

  1. Add salsa, beans, & cheddar pieces to a pot.
  2. Heat until cheese is melted and the dip is well mixed and heated through. Add more cheese if the dip isn’t cheesy enough or add more salsa if it’s too cheesy.
  3. Serve as a dip with tortillas.
2 Cups of Salsa

2 Cups of Salsa

1 cup of Black Beans

1 cup of Black Beans

I started off with this much "cheese."  I later added another strip of Daiya to make it a bit cheesier.

I started off with this much “cheese.” I later added another strip of Daiya to make it a bit cheesier.

Ready to Heat

Ready to Heat

I like the dip to be about this color.  Yum!

I like the dip to be about this color. Yum!

Mission is our favorite brand for tortilla chips.  This is my favorite new lunch.

Mission is our favorite brand for tortilla chips. This is my new favorite lunch.

Not only is this a rockin’ lunch, but this would also be a great dip to bring to a potluck or to serve at the next big game.

I hope y’all enjoy this as much as I do!

P.S.  Did you notice the cute blue measuring spoon with the super long handle?  I recently bought them at Hobby Lobby and I LOVE them.  They are so much fun!  It’s the little things, ya know?

Puerto Rican Black Beans

Arroz con Pollo topped with Puerto Rican style black beans

Arroz con Pollo topped with Puerto Rican style Black Beans

I love having a little taste of my Puerto Rican roots here in Iowa.  I had to learn how to cook like my mom since we live so far away from my parents.

This is my can free and dairy free version of my mom’s Puerto Rican Black Beans recipe.  You can easily sub red beans for the black beans.  I soak and cook my own black beans because of my nickel allergy (no canned foods.)  I also omit the ever so popular “Jamon” seasoning from Goya because it contains milk… what???  I found a way to make this recipe work for us.

This is yummy served over plain white rice or with arroz con pollo.

We are huge Dave Ramsey fans.  He talks about eating beans and rice, rice and beans.  This recipe definitely elevates the beans!  Give it a try.  It’s budget friendly, especially if you soak and cook your own beans. And y’all food allergy parents know we need to save money where we can, because living dairy, egg, & beef free “ain’t cheap!”  🙂

Puerto Rican Black Beans 

Ingredients:

  • 1 to 1.5 cups of cooked & drained black beans OR 1 can of drained black beans
  • 2 russet potatoes, peeled & chopped
  • 2 cubes of sofrito
  • Tomato sauce
  • Green olives
  • 2 tsp olive juice
  • Adobo (seasoning found in the Spanish foods aisle)

Directions:

  1. Boil the potatoes until tender in a medium sized pot. Pour out quite a bit of water and reserve for use later.
  2. Add black beans and tomato sauce. There is not a measurement for the tomato sauce. I would guess I pour in 3-4 ounces of tomato sauce. Eyeball it. If there is not enough liquid, add a bit more tomato sauce and reserved water. The beans and potatoes need to be just covered in liquid.
  3. Add the sofrito, green olives, and olive juice. Add a sprinkle of Adodo seasoning.
  4. Let simmer until the water and tomato sauce thicken. Stir as needed. Add reserved water if the bean sauce gets too thick. Add a little more tomato sauce and smash a potato or two if the bean sauce is too thin. This recipe is a taste and see and adjust kind of recipe.
  5. Serve beans over white rice.