This homemade, gluten-free and vegan quesadilla was so fresh and filling; the flavor combinations were exceptional. I am really proud of this one, and I hope you enjoy it too.
1 brown rice tortilla
1/4 of an avocado, smashed
1 handful of arugula
1/8 cup cilantro
1/4 of a ripe mango, sliced
1 tbsp soy-free veganaise
1/2 of a tomato, sliced
1-2 tbsp kimchi*
Always opt for fresh, organic, local ingredients whenever possible.
*Make sure you purchase organic, real kimchi or make your own. Many kimchi brands are filled with chemicals and junk your body does not need.
1. Lightly grill tortilla in a nonstick pan on low-medium heat for about 20 seconds on each side to soften
2. Layer your tortilla as desired. My best tip: Place smashed avocado on one side and the soy-free veganaise on the other side and then layer from there. This helps everything to bind together.
3. Fold the tortilla in half and then cook each side until golden brown and lightly crisped.
Recipe yields one tortilla, but you can easily make as many as your heart desires.
I’ve priced each organic quesadilla at approximately $3.25 to make.