As a general rule, I really enjoy cooking. It’s especially gratifying when I can invite friends over and share fellowship over a delicious meal. But now that we’ve been in COVID-19 quarantine for 7 months, my enthusiasm for this activity has waned. So, I’ve looked for ways to create an easy-peasy, healthy meal that gives me a break from kitchen duty. A quesadilla with a side of fresh veggies does the trick!
Here’s what you’ll need:
- 1 package of tortillas: Use gluten-free if you’re gluten-sensitive. I generally use a corn-flour blend.
- 1 can refried beans: We use either the Wild Harvest organic vegetarian refried beans or their organic refried black beans.)
- 1 package of shredded cheese: We use Miyoko’s Creamery Pepper Jack cultured vegan cheese; it’s the tastiest of the vegan cheese that we’ve sampled. (Check out nutritionfacts.org and search for “dairy” to see why we prefer vegan over dairy cheese.)
- Broccoli florets
Ready to go into the microwave.
Ready to eat with steamed broccoli and salsa.
Place the broccoli in a glass container with a small amount of water on the bottom. Cover and cook in the microwave for ~3-4 minutes until just cooked. You may need to experiment with timing on your microwave to vary cooking time based on the quantity of broccoli you’re cooking and the relative strength of your microwave. You want your al dente broccoli, not mushy broccoli. Set aside when finished.
While the broccoli is cooking, lay your tortilla flat on a microwave-proof plate and spread 1/4 can of the refried beans on the top. Sprinkle with 1/2 cup of shredded cheese. Microwave until the cheese melts. (It takes about a minute in our microwave.)
Add a little salsa to the cooked quesadilla and fold it in half. (Note: If the salsa has been in the refrigerator, add some to the quesadilla about halfway through cooking to heat it up.) Place some broccoli florets on the side and add some salsa to the top of the quesadilla and broccoli.