What of the greatest challenges I experienced of switching from a vegetarian to a vegan diet with kids – was replacing the fast and easy quesadilla for lunch. I didn’t think this crowd pleaser could be replaced – but I’m happy to report that I was wrong. I made them just this weekend, proving even after years of frequently appearing on the table, they are still gobbled up without complaint.
The popular bean-a-dilla lunch takes only a few minutes to make , packs a protein punch and is easy to jazz up with salsa a side salad. Personally, I prefer to sauteed some onion and peppers to add to the inside of mine, but the kids are purists. We also have been known to make this recipe using hummus instead of re-fried beans. It’s a little meh if plain or traditional hummus but roasted red pepper and spinach hummus are pretty great, and are a crispy warm addition to a simple salad.
- 1 burrito size flour tortillas
- 6 heaping tablespoons refried beans (kid’s favorites are Amy’s Refried Black Beans)
- 3 tablespoons organic canola oil
Optional Toppings: Handful of vegan cheese shreds, guacamole or avocado slices, salsa
Optional Fillings: Fresh spinach, sauteed onions and garlic, roasted chilis
- Spread the refried beans on half the tortilla, fold in half and gently pat it down evenly.
- Heat canola oil over medium heat, and set the bean-a-dilla in carefully
- Gently turn the bean-a-dilla a few times until it is cooked evenly