Ohhhh my. Talk about a perfect vegan comfort meal. Potato and pumpkin quesadillas!
So basically, this is the easiest recipe ever. Just mix hot brown rice, spinach, and potatoes together in a bowl based on the proportions you like, add spices, and place it on a tortilla while it’s heating up in a frying pan. Then add a second tortilla on top, flip the quesadilla, and cook it on that side. Each side should heat up for about three minutes.
After my first quesadilla, I remembered a half-used can of pumpkin I still had in the fridge and decided to mix it in to the filling. Yum!
I also realized I should use plain Greek yogurt as a sour cream substitute. So goodbye “vegan,” hello dairy.
This wasn’t even all of it. I made three quesadillas total, and we ate about half of the slices right then. The rest lasted for snacks through the next two days. Victory!