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This dish has all the benefits of eating a chicken quesadilla without the meat! We’re trying our best to eat more meatless meals by including colorful fruits, veggies, and whole grains in our diet. When I came across a recipe for Southwest Chicken Wraps, I knew that I wanted to experiment by substituting tofu for the chicken. And you know what? These Mexican flapjacks had an intense chipotle flavor complemented by the bite of melted Monterrey Jack cheese (with cheese it’s hard to go wrong, am I right??). Not only that, but the crispy tortilla cracks through to the hearty veggie/tofu filling. This recipe makes several full tortillas, making it great for lunch leftovers or a quick meal later. Or maybe you like Mexican for your midnight snack?

southwest veggie quesadillas

Southwest Veggie Quesadillas Adapted from Crispy Southwest Chicken Wraps

1 c cooked rice, warm or at room temperature
1 package extra firm tofu, cut into small cubes
1 can black beans, drained and rinsed
1 green onion, finely sliced
1/2 green or red pepper, chopped finely (I used an orange one, quite tasty!)
1 small zucchini, finely chopped into chunks
1/4 c fresh cilatro, chopped (I used small frozen cilantro cubes from Trader Joe’s)
2 Tbs lime juice
1/2 tsp chipotle chili powder
1 tsp ground cumin
1/2 tsp garlic powder
2 c shredded Monterrey Jack cheese (shred your own, the pre-shredded stuff comes with a weird coating to keep it from sticking together…)
nonfat Greek yogurt
1 package whole wheat tortillas

Heat a large nonstick skillet with a little olive oil to medium. Mix rice together with chili powder, cumin and garlic in a bowl.

Once the skillet is hot, add tofu and saute until hot or slightly browned. Make sure you break up the chunks with your spoon so that it has more of a ground meat texture. Add rice mixture and remaining ingredients, except for the cheese and sour cream, to the pan. Saute until the veggies are slightly tender. Remove from heat.

Prepare a grill pan (or another large skillet) and heat to medium. Sprinkle cheese over a tortilla, leaving about a 1/2 inch all around the outside. Arrange rice/veggie/tofu/bean mixture down the center and fold in half. Spritz each side with a little olive oil spray and place on the grill pan.

Grill on each side for about 2-3 minutes, until grill marks appear the the cheese is melty. Serve with lettuce and Greek yogurt on top.