Rip's No-Meat Quesadillas
I recently purchased Rip Esselstyn's latest book, My Beef With Meat. Son of Caldwell Esselstyn, Rip is a strong-strong beast! I turned straight to the recipe pages to see what I could cook up. I'm always drawn to the most simple recipes, they mainly include some kind of potato or rice and this one has both!
Rip, former professional triathlete and now Texan firefighter, managed to get his team of meat eating colleagues to go plant-strong! Everyone lost weight, lowered their cholesterol and improved their overall health.
I've modified the recipe a bit to suit my needs. Give it a try!
Serves 4
Ingredients
1 large sweet potato (or 2-3 small ones)
1 cup cooked brown rice
1 cup salsa (see my Hearty Stew for recipe)
1 cup fresh spinach
1 400g can kidney beans, drained and rinsed
200g can refried beans
1/4 tsp onion powder
1/4 tsp chilli powder
1/4 tsp ground cumin
8 wholewheat tortillas
1 chilli, diced (optional)
Guacamole to serve
1. Preheat the oven to 200 degrees celsius. Quarter sweet potato and bake until soft, about 40 minutes.
2. Meanwhile, cook the brown rice. Remove the potato from the oven and transfer to a mixing bowl. Mash together the potato, rice, salsa and spinach.
3. Place the sweet potato mash in a saucepan and mix in the kidney beans and refried beans. Heat the mixture through over medium heat. Add onion, chilli and cumin, stir. Tip, add a splash of water to avoid sticking.
4. Place a tortilla on a non-stick frying pan over a medium-low heat and slather some of the mixture on top. Add extra diced chilli if you please. Place another tortilla on top and press down on top tortilla with a spatula. Cook for about 3 minutes, flip over and repeat.
5. Serve with a green salad and guacamole. Eat as many as you want! I went through about 3 of 'em.
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