Gluten Free Veggie Quesadillas!

Mexican food is always a hit in my house. With everyone. All the time. This recipe is our go-to meal since we usually have these ingredients on hand and it takes 10 mins. to throw together!

Gluten Free Veggie Quesadillas
              serves 6

package of sprouted corn tortillas (at least 12 tortillas)
1-2c cheddar cheese (raw is best)
1 (4 oz) can of green chile's
1 red pepper, diced
1 onion, diced
2 garlic cloves, minced
1c "other" veggie- we haved used broccoli, zucchini, brussel sprouts and asparagus- all were loved!
1 tsp. each- cumin, coriander, chili powder
1/2 tsp. Redmond's real salt
1c dried black beans, soaked and cooked or 1 can black beans
coconut oil

First grate your cheese, set aside. Melt 1T coconut oil in cast iron pan. Throw diced onions, pepper and your other veggie ( unless its zucchini- save that for later or it will get mushy- trust me!) into your pan. Saute veggies until soft ( if you are using zucchini you would throw them in at this point), next throw in your garlic and saute 1 minute longer. Mix in green chile's and seasonings, set aside. If you are using canned beans you will want to rinse and drain them first. Add 1 tsp. coconut oil into pan and put one sprouted corn tortilla on top, sprinkle with a pinch of cheese, then some veggies, then black beans and another pinch of cheese. You do not want to over fill them or when you flip it, well lets just say your 10 minute meal will turn into a 20 minute clean up ;). The quesadilla is ready to flip when the side that is down is golden brown. The quesadilla is done when both sides are golden brown. Repeat with the rest. Serve with guacamole and salsa! Enjoy!

Lunch Ideas Day 3.

Dips!!!

Here are some dips we have throughout the week, makes for an easy lunch because most of these you can make the day before!

Hummus- whether its store bought or homemade we LOVE it! We have hummus 2-3 times a week.
Black bean and pineapple salsa
Carrot white bean spread
Layered black bean dip
Fake queso dip
Black bean pepper salsa
Artichoke goat cheese dip
Pinto bean with green chile dip
Fruit dip
guacamole is always a winner here and healthy!

Most of these dips are yummy with organic corn chips, rice crackers, on rice cakes, homemade sweet potato crackers, homemade sweet potato chips, or four grain flat bread. We do serve fruit with the fruit dip ;)

Layered Black Bean Dip

2 cans or 3c (cooked from dried) black beans
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. redmonds real salt
1/4 tsp. pepper
1/3 c cilantro leaves
3 poblano chiles, roasted
4T olive oil
splash of lime juice
1 onion, diced
1/3c corn cut off of cob or canned
1/2c fresh salsa
4 oz. goat/vegan cheese (optional)


Saute onions in 2T olive oil until softened. Heat beans and add seasonings. Add 1T olive oil, splash of lime juice, sauteed onions and if needed some water. If you are adding cheese you will want to add 1/3 of it into the beans. You want it to be a smooth paste. Blend cilantro, poblano chiles and 1T olive oil until smooth. Spread bean mixture in bottom of an 8X8" pan and then spread the cilantro mixture on top of bean mixture. Sprinkle corn on top of that. Now you can either add the salsa before you bake it and have it warm or add it after it has been baked. We prefer to add it after it has been baked. If adding cheese sprinkle remaining cheese on top. Bake at 400 degrees for 10-15 minutes. We like to serve this with organic corn or sweet potato chips and guac!




These are some links to some I have never tried due to other allergies but I thought you might want to try!
http://dairyfreecooking.about.com/od/dipspate/r/queso.htm although I would use rice/nut milk NOT soy milk.

http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Super-Bowl-Challenge-Dairy-Free-Dips.html

http://www.vegalicious.org/2007/08/31/eggplant-dip-or-spread/

Have a beautiful Tuesday!