Quesadillas and an enchilada
Posted June 27, 2012on:
Today it’s still raining so we’re doing leftovers for lunch. My husband is having a black bean & spinach enchilada leftover from dinner. Don’t let the cheese & sour cream fool you. It’s totally vegan. Tofutti brand sour cream and Daiya brand cheddar “cheese” shreds are easily substituted and taste just like the real thing. I incuded some chips and guacamole (not shown) for him to eat with the enchilada. At the top left are carrot and celery pieces and the top right compartment are nectarine slices packed in his Easy Lunch Box.
The kids got a smaller version of this in quesadilla form today. I mixed some mild salsa in with black beans, wilted baby kale & spinach & mixed it in too. Then I stirred in some Daiya brand cheddar “cheese” shreds and small, diced tomatoes. I put them on a whole grain tortilla in a skillet and warmed them, folded the tortilla over & cut into slices. The heart cup is Tofutti brand sour cream mixed with lime juice for dipping. At the top are organic nectarine slices.
Tools I used to make this lunch: