Meal Details
1. Black bean vegan quesadillas
206cal, 6p, 19c, 9f (per meal)
1/2 can(s) (220g)
1/2 avocado(s) (101g)
4 tbsp (28g)
4 tbsp (65g)
2 tortilla (approx 7-8" dia) (98g)
1 tsp (5mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Combine beans, cheese and half of salsa in a medium bowl.
2
Distribute filling evenly on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
3
Heat half of the oil in a large nonstick skillet over medium heat. Add quesadilla(s) and cook, turning once and adding the other half of the oil, until golden on both sides, 2 to 4 minutes total.
4
Transfer to a cutting board and tent with foil to keep warm.
5
Serve the quesadillas with avocado and the remaining salsa.
2. Flavored rice mix
143cal, 4p, 29c, 1f (per meal)
1 pouch (~5.6 oz) (158g)
1
Prepare according to instructions on package.
3. Vegan brussels sprouts & broccoli salad
305cal, 7p, 17c, 21f (per meal)
2 tbsp (41g)
4 tbsp (28g)
4 cup, shredded (200g)
4 cup chopped (364g)
6 tbsp, slivered (41g)
2 tbsp (2mL)
2 tbsp (30g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.