Quesadillas:2 cans drained tuna
1 handful garbanzo beans*
1/2 c. shredded rice vegan cheese
sea salt and pepper to taste
4- 6 corn tortillas
3 T. organic virgin coconut oil
Cabbage and Carrot Slaw:
2 c. shredded green (and/or red) cabbage
1 carrot, shredded
3 T. San-J low sodium wheat free tamari
1 T. garlic powder
2 T. red chili pepper flakes
*I used leftover beans, but any bean would work- black beans would be nice next time.
First, saute cabbage and carrot with tamari and spices in a greased frying pan until tender, about 2-3 minutes. Be careful to turn off the veggies and remove them from heat so they do not over cook and lose their color.
Preheat a pan or grill with organic virgin coconut oil and add 2 corn tortillas. Layer rice cheese, beans, and tuna on top of tortillas. Place an additional tortilla over each quesadilla and grill 2-3 minutes until the corn tortilla becomes crispy; flip and grill until all of the cheese has melted. (For rice vegan cheese or soy cheese, it may be necessary to cover the pan with a lid to help the cheese melt).
Serve quesadillas hot with cabbage and carrot slaw. Top with spicy salsa and enjoy!
Preheat a pan or grill with organic virgin coconut oil
and add 2 corn tortillas. Layer rice cheese, beans, and tuna on top of tortillas. Place an additional tortilla over each quesadilla and grill 2-3 minutes until the corn tortilla becomes crispy; flip and grill until all of the cheese has melted. (For rice vegan cheese or soy cheese, it may be necessary to cover the pan with a lid to help the cheese melt).Serve quesadillas hot with cabbage and carrot slaw. Top with spicy salsa and enjoy!
Serves: 4-6
This recipe is dairy free and gluten free.
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