Rio Vegetarian Quesadilla Recipe
Okay so, a little background on this wizardry…this quesadilla was on one of my favorite lunch options at this little cafe near my old work place called Cafe Fresh. It was connected onto this little health food store and totally fit the bill. Their menu options were fresh, healthy, and even relatively affordable. But sadly, cafe fresh closed down, and the Rio Quesadilla, I thought was dead forever. But I decided recently I just couldn’t live without it anymore and it took 6 tries to replicate this recipe but I did it! And of course, in true me fashion, I switched out the main carb (the tortilla), with a higher protein, lower carb version and made this guy even more healthy without losing any of the deliciousness. So, here you go, enjoy!
Mix Ingredients: (For All 4 Quesadillas)
- 1 can black beans
- 1 can corn
- 1 3/4 cups of cooked brown rice
Base Ingredients: (Per Quesadilla)
- 1 Protein Up Tortilla/Wraps
- 1 Tbsp Pesto
- 1/3 Cup Monterrey Jack Cheese
- 1/4 Cup Feta Cheese Crumbles
Top it off Ingredients: (Per Quesadilla)
- Sprinkle of Fresh Cilantro
- 1/4 Cup Monterrey Jack Cheese per Quesadilla (to seal the deal)
- In a pot, start cooking brown rice
- Drain cans of corn and black beans completely
- In a cast iron skillet, start cooking corn
- Once rice is cooked, removed from heat
- Once corn is beginning to brown, add black beans, and cook for a couple minutes.
- Then add rice to “Mix Ingredients” (corn and black beans), in the skillet and cook for another couple minutes and then remove from heat.
- Lay out tortilla and smear on 1 Tbsp Pesto.
- Then sprinkle 1/3 Cup Monterrey Jack Cheese and 1/4 Cup Feta Cheese Crumbles.
- Lay out tortilla topped with “Base Ingredients” in another cast iron skillet.
- Cook on medium heat, covered, until Monterrey Jack Cheese is melted. It usually melts in just a couple a minutes, so keep an eye on it so that you don’t burn the tortilla.
- Remove cover on skillet, and layer on “Mix Ingredients”.
- Now, sprinkle on “Top it off Ingredients”, first Sprinkle of Fresh Cilantro and then 1/4 Cup Monterrey Jack Cheese per Quesadilla, to seal the deal, literally.
- Close quesadilla, and cook for 2-3 more minutes
- Remove from heat and enjoy!