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I just wanted to share what I had for lunch today.  I was craving a quesadilla, and since I recently bought that delicious and beautiful Daiya brand cheddar “cheese,” I figured I’d go for it!  I packed a lot of veggies into this lunch, too.

Emily’s Vegadillas (Serves 1-2, depending on how hungry you are)


2 medium whole wheat tortillas
1/4 cup Diaya cheddar
1 tbsp frozen corn
1 roma tomato, seeded and diced
1/4 cup rinsed and drained black beans
1/2 cup salsa (any kind you like), split
1/4 of a medium red onion, diced
1/8 of a large avocado, smashed
chili powder
Vegan sour cream (for topping if you want, but I didn’t use it)


Spray a saute pan with cooking spray.  Lay out the two tortillas.  Sprinkle chili powder over each of them.  Next, spread the smashed avocado one half of each tortilla (you’ll be folding these in half).  Put half of the salsa in a separate bowl (to be used for topping later).  Mix all of the vegetables, cheese, and the other half of the salsa in a bowl.  Split this mixture between tortillas.  (Remember to keep all ingredients on one half of the tortilla).  Fold each tortilla over and place them both in the pan, with the folded sides towards each other.  Cook on medium heat, covered (to steam up the veggies and melt the cheese) for several minutes, until the tortilla is brown.  Flip and brown the other side.  Slide onto a plate and enjoy!

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