Mexican – The Vegan Rhino

Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!

Yields 5-7 servings

Ingredients

5-7 flour tortillas

1 medium onion, sliced

1 red bell pepper, sliced

2 cups sliced Shiitake mushrooms

3/4 cup fresh corn

3 Tbsp. filtered water

2 cup black beans, soaked and cooked

1-2 garlic cloves, minced

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. hemp seeds

1/4 tsp. ground black pepper

1/2 cup guacamole

1/2 cup fresh salsa

3 cups cooked rice

Directions

In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat.
Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
Spoon mixture onto a tortilla with rice and fold in half.
In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
Slice and serve with guacamole and salsa.

Chef’s tip: Add some sauce to this quesadilla by making my ancho chili sauce! It’s spicy and the perfect addition.

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

Directions

In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.