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.

Our Favorite Easy & Budget Friendly Meatless Meal

This super easy dinner has quickly become one of our favorite meatless meals. I won’t drag on about a cute little story— let’s get to the “meat” of it. 🙂

The easy dinner is rice, refried beans and roasted broccoli. Simple, homemade and oh so yummy!

Rice, beans & broccoli

Homemade refried beans, prepared in advance and frozen.

Rice made in the rice cooker.

Fresh, roasted garlic broccoli.

EASY!

I make my refried beans in advance and ALWAYS keep some in my fridge. When I use the last bag of frozen beans, I make another batch. It’s seriously the easiest recipe ever. Soak the beans, throw them in the crockpot with just a few spices, an onion and water, cook and blend. Easy peasy. Click here for Ally’s recipe on her blog. (I omit the cayenne.)

For this dinner, I use 2 cups of refried beans.

Homemade frozen refried beans.

Homemade frozen refried beans.

I also use my rice maker to cook our rice. Easy peasy. I love my rice cooker!!!  Click here to see the exact the rice cooker I have.

As soon as I start the rice, I start prepping the broccoli.

I was inspired by this recipe from Kalyn’s Kitchen. I made a few small changes- I don’t measure the olive oil. I drizzle some olive oil until the broccoli looks just coated. And I usually use 4 cloves of garlic, rather than 6-8 cloves. I love that I don’t need to measure anything for the roasted broccoli! Just toss stuff in and roast. I also roast at 400 degrees or sometimes even 415 degrees for usually 15 minutes. Easy peasy.

This does not take long to prepare.

This does not take long to prepare.

Broccoli ready for the oven.

Broccoli ready for the oven.

Those dark spots are the best part!  The Huzz says this tastes restaurant worthy!

Those dark spots are the best part! The Huzz says this tastes restaurant worthy!

While the rice is cooking and the broccoli is roasting, I defrost and heat the frozen refried beans.

I serve the beans over the rice with the broccoli on the side.

Not only is this a delicious dish, but it’s very budget friendly.

Dried beans: affordable

Rice: affordable

Broccoli: affordable

Lately, I’ve been buying our broccoli from Aldi’s and it’s such a great deal.  The last pack of broccoli I bought from Aldi was $1.39.  The entire bag of bagged dried pinto beans was about a $1.  I think I maybe paid $1.30 for an entire bag of rice.  I used 2 cups of the cooked beans (I think the recipe for 1 pound of beans yields 6-7 cups of cooked refried beans) and rice.  Maybe 32 cents for the beans and a cup and a half of dried rice (maybe 40 cents tops?).  I’m guesstimating.  Wet finger in the air…  $2.11 for the entire meal!  Super budget friendly!  (I didn’t add the cost of garlic because I always have garlic lying around the pantry.)

Beans and rice.  Rice and beans, baby!  (That’s for all of our Financial Peace University friends!)

I hope you enjoy our favorite budget friendly meatless meal!