Yummy QueSAMdillas

Ah yes. I learned how to make Sam’s chorizo seitan and refried pinto bean quesadillas. Yay.
These ROCK. Serves 4-6. Here’s what you need:

1 Tbsp cooking oil + 2 Tbsp cooking oil for frying tortillas

1 onion, diced

1 carrot, finely sliced

1 small jalapeño, minced

1 small cayenne pepper, minced

4 oz chorizo seitan crumbles

6 mushrooms (white or crimini), sliced

1 15-oz can refried beans

1/2 tsp cumin

1/2 tsp Tony Chachere’s Creole seasoning

1 tsp chili powder

1 1/2 c vegan cheddar shreds

1/2 c chopped cilantro

1 pkg of rice tortillas, thawed.
(Note: if you can’t get rice tortillas forget this recipe and make something else. The soul of this recipe are the BROWN RICE tortillas. They won’t taste the same otherwise. We use Food for Life brand.)

In a skillet heat 1 Tbsp. cooking oil over medium heat
Sauté the onion and carrot (until the onions are translucent, 4-5 min)
Add the jalapeño and cayenne pepper and seitan crumbles and cook for 2-3 minutes
Add the mushrooms and the refried beans. Add the cumin, Creole seasoning, and chili powder (Note that the refried beans are dense so you have to stir them in vigorously.)
Add cilantro and simmer for 5 minutes.
Put the mixture into a bowl and set aside.

Clean the skillet, add 1 Tbsp of oil, and heat over medium.
Since there are 6 tortillas in a package, divide the seitan/bean mixture into 6.
Place a tortilla in the hot oil.
Spoon the seitan/bean mixture on half of one tortilla, but don’t get too close to the edges or it will spill out. Sprinkle with 1/4 c of vegan cheese shreds, and immediately fold the empty part of the tortilla onto the mixture using a spatula.
Fry for a couple minutes then flip it over and fry it for another couple minutes.
Remove and place on a paper towel to absorb excess oil.
That 1 Tbsp of oil works for 3 tortillas. Add another 1 Tbsp of oil for tortillas 4-6.