Meal Details
1. Black bean vegan quesadillas
620 cals, 19p, 58c, 25f (per meal)
1 1/2 avocado(s) (302g)
1 tbsp (15mL)
6 tortilla (approx 7-8" dia) (294g)
1 1/2 can(s) (659g)
3/4 cup (194g)
3/4 cup (84g)
Recipe has been scaled from original by 1.5x. 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. Vegan brussels sprouts & broccoli salad
150 cals, 3p, 8c, 10f (per meal)
1 tbsp (21g)
2 tbsp (14g)
2 cup, shredded (100g)
2 cup chopped (182g)
3 tbsp, slivered (20g)
1 tbsp (1mL)
1 tbsp (15g)
2 tbsp (30mL)
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.