Mexican style food is pretty easy to make vegan, as most of the ingredients are very fresh and there are so many good vegan alternatives for the traditional dairy products that are usually served with all the favorite dishes!
Working in a restaurant definitely sparks the idea for different cravings randomly, but I usually have to wait till Im off work to get the ingredients needed to make it vegan. The other day I probably served 3 quesadillas and that lead to me craving one!
So I whipped up this little number 🥑
🌮What you need-
*2 flour tortillas
*1/2 avocado
*1/2 Can Dark Red Kidney Beans
*1/2 C corn
*2 Slices of FieldRoast Chao Cheese
*Juice from a 1/2 lime
*Salsa
*Vegan Sour cream, I use Tofutti Brand
🌮HOW TO
First, smash the beans, not completely but just so some of the skin breaks, it helps keep the whole thing together.
Mix with the lime, corn and avocado. I put this mixture in a pan and cooked for about 4 minutes to marinate a little.
Remove the mixture from the pan and clean the pan. Start with some #veganbutter in the pan and let it melt and place your tortilla in the butter.
Take one slice of cheese and tear into pieces and place on tortilla, add the bean mixture and press down, add torn pieces of the second slice of cheese on top of mixture and place the second tortilla on top. Squish down and flip!
Cook for a few minutes and then remove from heat and cut into pieces. Then enjoy with the salsa and toffuti sour cream! 😍😍