#meatlessmexican

These Vegan Quesaritos are a tasty mix of burritos and quesadillas. They are filled with a tasty mix of black beans and brown rice and then topped with vegan cheese, sour cream, guacamole, and different kinds of fresh vegetables. When they are baked just right, they are the right amount of crunchy and gooey.

Ingredients: 1 cup cooked brown rice. 1 cup cooked black beans. 1 cup vegan cheddar cheese, shredded. 1 cup vegan sour cream. 1 cup guacamole. 1 cup salsa. 1 cup chopped lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sliced black olives. 4 large vegan tortillas. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put the cooked brown rice and black beans in a large bowl and mix them together. Add pepper and salt to taste. Put out one of the big vegan tortillas and put a lot of vegan cheddar cheese in the middle of it. Put another tortilla on top of it and lightly press down to join them. A skillet should be on medium-high heat. Add 1 tablespoon of olive oil and heat it up. Carefully move the quesadilla to the pan and cook it for two to three minutes on each side, or until it's golden brown and crispy. Do it again with the rest of the tortillas. Move the quesadillas to a baking dish and bake them in a hot oven for about 5 minutes to make sure the cheese melts all the way through. Take the quesadillas out of the oven and let them cool down a bit. After that, cut them in half or four. To put the vegan quesadillas together, open each one up and cover one side with vegan sour cream and guacamole. Spread out chopped black olives, chopped cilantro, diced tomatoes, and diced red onion on a plate. Add salsa on top of the toppings. You can either fold the quesadilla in half or roll it up to keep the fillings inside. Feel free to add more salsa to your vegan quesadillas and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A vegan twist on the classic Huevos Rancheros using tofu as the protein base. This dish features a flavorful tofu and vegetable mixture served on warm corn tortillas, topped with creamy avocado and fresh cilantro.

Ingredients: 1 block firm tofu, drained and pressed. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, minced optional. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1 cup canned diced tomatoes. Salt and pepper to taste. 4 small corn tortillas. 1 cup cooked black beans. 1 avocado, sliced. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Cut the pressed tofu into small cubes. Heat olive oil in a skillet over medium heat. Add diced onion, garlic, bell pepper, and jalapeo. Saut until softened, about 5 minutes. Add cubed tofu to the skillet along with ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. Pour in canned diced tomatoes and cooked black beans. Stir well to combine. Simmer for another 5 minutes, or until heated through. While the tofu mixture is simmering, heat the corn tortillas in a separate skillet until warm and slightly crispy. To serve, place a warm tortilla on a plate and spoon tofu mixture over the tortilla. Top with sliced avocado and chopped cilantro. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes