Dairy Free Quesadillas
1/2 Tablespoons lemon juice
2 Tablespoons water
1 heaping teaspoon Tahini (optional)
1/4-1/2 cup Cheezy Sauce
1/2 teaspoon cumin
1 teaspoon chili powder
Real salt to taste
2 cups mixed chopped veggies, lightly sauteed, then chopped finer or added with puree
(we used 1 Anaheim chili pepper, some red bell pepper, onion, zucchini and mushrooms)
6-10 whole grain flour tortillas (depending on size)
In blender or food processor puree chick peas with lemon juice and water. (If you want the veggies unnoticeable to your picky eaters you can also puree the sauteed veggies in with this mixture.) In a bowl mix the purred bean mixture with the rest of ingredients, except tortillas of course.
In a frying pan heat up a little coconut oil, spread the filling thinly over half of a tortilla then fold in half and then using a spatula place in pan. Fry in pan, until the bottom is golden brown then gently flip to brown the other side. Repeat until filling is used up.
1 teaspoon fresh lemon juice, or to taste
pinch of Real Salt
1/4 cup Sunflower Seed Sour Cream (optional)
1 Tablespoon fresh lime juice, or to taste
1/4 cup fresh cilantro chopped
Stir all ingredients together in a bowl. Use as topping or dip for whatever you think it would be good with!