Ingredients

The following ingredients have 4 Servings
  • Vegan Mexican Rice*
  • 1 tbsp olive oil
  • 1 15-ounce can pinto beans (drained and rinsed)
  • 1 15-ounce can black beans (drained and rinsed)
  • 2 tbsp taco seasoning
  • 4 cups mixed greens
  • cilantro, lime wedges, hot sauce (for serving)
  • 8 mini flour tortillas
  • 6 tbsp vegan cream cheese (I used chive flavor)
  • olive oil
  • 1 bunch cilantro (roughly chopped)
  • 1/2 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 clove garlic
  • salt (to taste)
  • red pepper flakes (optional)
  • water (as needed)

Instruction

  • Prepare the Vegan Mexican Rice according to the instructions.
  • While the rice is cooking, prepare the dressing. Combine all of the ingredients in a blender or food processor. Pulse until combined. Taste and adjust salt, water & vinegar as needed. Set aside.
  • Prepare the beans by heating the olive oil in a pan over medium heat. Add the beans and taco seasoning and stir to combine. Lower heat and add 1/4 cup of water to the pan. Continue to stir until ready to eat.
  • Right before eating, prepare the mini quesadillas. Spread a thin layer of vegan cream cheese in each tortilla. Fold in half. Heat some olive oil (or non-stick spray) in a pan over medium heat. Add the quesadillas to the pan and cook until browned on both sides. Work in batches if needed. Remove from the pan and set aside.
  • To build the bowls add rice, beans, mixed greens and mini quesadillas to each bowl. Drizzle with dressing and serve with the optional toppings.