Veggie Quesadilla

Name: Veggie Quesadilla
Ingredients: 12 cup brown rice, cooked; 12 yellow onion, diced; 12 cup carrot, diced; 2 garlic cloves, finely diced; 12 cup fresh broccoli, diced; 12 cup raw cauliflower, diced; 14 cup fresh green beans, diced; 12 cup frozen corn; 14 red pepper, diced; 2 ounces extra firm tofu, diced; 3 tablespoons olive oil; 2 tablespoons soy sauce (to taste); 4 -6 whole wheat tortillas; 12 cup extra-sharp cheddar cheese, grated

14 ingredients

8 steps

Ingredients

12 cup brown rice, cooked
12 yellow onion, diced
12 cup carrot, diced
2 garlic cloves, finely diced
12 cup fresh broccoli, diced
12 cup raw cauliflower, diced
14 cup fresh green beans, diced
12 cup frozen corn
14 red pepper, diced
2 ounces extra firm tofu, diced
3 tablespoons olive oil
2 tablespoons soy sauce (to taste)
4 -6 whole wheat tortillas
12 cup extra-sharp cheddar cheese, grated

Directions

1

Steam rice in 1 cup water for 40-45 minutes or until water is gone.
2

While rice is cooking, saute veggies and tofu in olive oil until tender.
3

Add soy sauce to saute to taste.
4

Lay tortilla flat on plate.
5

Spread a thin layer of rice over half of the tortilla, cover with cheese and then a generous portion of the veggie saute.
6

Sprinkle with hot sauce as desired.
7

Fold tortilla over and top with guacamole, salsa, and sour cream.
8

For vegans, leave off the cheese.