This Rice and Beans Quesarito is so incredibly satisfying, no one would ever guess it’s entirely vegan, gluten free. Easy to make at home, perfect family food.
I’m really into Mexican inspired food and could probably eat it everyday. It’s one of my favorite cuisines, think about big plates of this Mexican Quinoa Tortilla Soup and of course I’m all about my Vegan Cheese Quesadillas.
It’s a simple thing when you crave for quesadillas, and you have a soft spot for burritos as well.
So why not combine both? Yup, it’s real and here: the best from a quesadilla and burrito combined to a quesarito.
Fair warning: once you tried it, you can’t stop eating this.
What is a Quesarito
A quesarito as I mentioned is seriously the best from quesadillas and burritos, so amazing.
Maybe you’ve tried a quesarito at one of the fast food chains. They are made with beef, cheese, often made with sour creme. Obviously not plant based or dairy free.
But I totally get that craving and can see why it’s such a loved meal.
I have to admit I’ve never tried a quesarito before, simply because I can’t eat them. So I had to create my own vegan version.
The result turned out so amazing.
It’s seriously easy, addictive, drool worthy, mouthwatering, filling, cheesy so close to the real deal, protein rich, creamy, hearty.
Packed with so many delicious and lip smacking flavors a must make for everyone, which is so worthy for anyway.
How to make rice and beans
It couldn’t get any easier than this. You precook the rice according the package directions. For the beans you just use the black beans from my Mexican Fiesta Cauliflower Rice, which is so easy:
Simply drain your can of black beans, heat oil in a small skillet. Add garlic and beans, fry until everything is lightly browned.
Now mix beans and rice together, season with a pinch of salt and pepper. Add optional cumin and chili powder, if you like, and mix.
How to make vegan cheese sauce
You wouldn’t believe how versatile and easy you can make this: simple combine cashews, vegetable broth, and tahini in a blender. Then process until everything is smooth and creamy.
How to make Rice and Beans Quesarito
For each quesarito you will need two tortillas, so 8 in total for 4 servings. You will also need a large skillet to prepare them.
Heat a non-stick skillet large enough for the tortillas on medium heat. Place one tortilla into it, sprinkle vegan cheese on top and cover with a second tortilla. Press them carefully, and heat for 2 minutes. Flip them around in the pan and cook for 2 minutes more.
Take the quesadila out of the pan and let cool down a bit so you can handle it. Give about 4 Tbs of the rice and bean mixture, sprinkle some vegan cheese sauce top.
Add some of the optional cherry tomatoes and salsa, if you like. Fold the quesarito (check How to Fold the Perfect Burrito for example).
Repeat these with the other tortillas until you get 4 servings.
This makes such an amazing and totally mouthwatering dinner, lunch, meal prep and work lunch idea.
I would guess it’s even suitable for potlucks, get togethers, and date night.
How to make Salsa
To save time I used store bought salsa which was organic and without any preserves or other shady things.
If you are looking for a homemade salsa, simply combine some chopped tomatoes, minced garlic, finely chopped onions and a jalapeño or chili for heat. Mix, season with salt and pepper.
You can add a bit lemon juice if you want. It’s really easy to make and basic but trust me, it’s so good and delicious.
Gluten free tortillas
Any tortilla will work for my Rice and Beans Quesarito, gluten free or not. Just make sure you get large enough ones.
I used gluten free tortillas which I found at a store, but there is so much more variety online:
Gluten free flour tortillas are made from gluten free all purpose corn, buckwheat or coconut flour.
Also you can find flourless tortillas, but you will get them often in a smaller size. These are made from pea protein, tapioca or potato starch.
Always excited to see all your remakes.
- 1 batch black beans, prepared from the Mexican Fiesta Cauliflower Rice
- 3 cups rice, cooked
- 8 large tortillas (I used gf)
- 2 cups vegan cheese shreds
- 1 batch 3 Ingredient Vegan Cheese Sauce, prepared
- salt, pepper to taste
Optional adds ons:
- 1 cup cherry tomatoes, chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 cup + 2 Tbs Salsa
- For each quesarito you will need two tortillas, so 8 in total for 4 servings. You will also need a large skillet to prepare them.
- Heat a non-stick skillet large enough for the tortillas on medium heat. Place one tortilla into it, sprinkle vegan cheese on top and coverwith a second tortilla. Press them carefully, and heat for 2 minutes. Flip them around in the pan and cook for 2 minutes more.
- Take the quesadila out of the pan and let cool down a bit so you can handle it. Give about 4 Tbs of the rice and bean mixture, sprinkle some vegan cheese sauce top.
- Add some of the optional cherry tomatoes and salsa, if you like. Fold the quesarito.
- Repeat these with the other tortillas until you get 4 servings.
Nutrition Information:Yield: 4 Serving Size: 1 quesarito
Amount Per Serving: Calories: 888Total Fat: 34.5gSaturated Fat: 10.4gTrans Fat: 0gUnsaturated Fat: 6.7gCholesterol: 0mgSodium: 1.4mgCarbohydrates: 120.8gFiber: 12.7gSugar: 3.7gProtein: 25.3g