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CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI

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Corny as it sounds, this creamy lemon orzo is a legitimate one pot wonder. I generally love to complicate the heck out of my recipes and add a bunch of steps/ingredients for the sake of building flavour, texture etc., but this! This is different. It’s a complete meal that cooks in less than 30 minutes. The texture is super creamy and comforting. It has that most undoubtedly excellent flavour combination of lemon, garlic, and parsley. The remaining ingredients are also pretty chill and accessible!

The broccoli is browned up a bit and left alone for a few minutes, and then the creamy orzo and chickpeas are pumped up with flavour assists from shallots, garlic, lemon, and thyme (and some chili flakes if you love a bit of heat–you all know that I do!). A dreamy drizzle of cashew cream smoothes it all out and makes our finished orzo SO. LUSH.

This one is hard to mess up, and it’s so satisfying and delicious–it doesn’t matter what kind of eater you are. As always, I’m trying to make beautiful vegan food for everyone. I know and feel these strong shifts toward plant-based food happening in our world lately. It’s powerful! But I also recognize that some people are slow to change because of convenience, accessibility, and just personal preferences. Meeting halfway can seriously make a world of difference in terms of resources used. We need millions of people trying to change a few small things in their life; not a handful of people doing everything perfectly.

Hope you enjoy this pot of creamy carbs! 😀 Sending a big hug this week.

CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI

SERVES: 4
NOTES: As with any recipe on my site that requires vegetable stock, I’d highly recommend making your own using my method.
-This recipe may behave differently with a gluten-free orzo or other tiny pasta. Regular wheat-based pasta lets off a lot of creamy starch. If you’re using GF pasta, I’d start with only 1 ½ cups of the vegetable stock and add more as it cooks if necessary.
-If you’re allergic to nuts, you can substitute the cashew cream with ½  cup of any unsweetened non-dairy creamer/rich milk. Coconut milk might be a bit weird here, so soy would be preferable.
-Definitely make some vegan “parm” to go with this!

¼ cup raw cashews, soaked for at least 2 hours and drained
⅓ cup filtered water
1 tablespoon nutritional yeast
1 tablespoon + 1 teaspoon olive oil, divided
4 cups small broccoli florets
sea salt & ground black pepper, to taste
1 shallot, finely diced (about ¼ cup diced shallot)
2 cloves of garlic, minced
3 sprigs of thyme, leaves minced
1 teaspoon lemon zest
pinch of chili flakes, optional
½ lb (227 grams) orzo pasta
1 ½ cups cooked chickpeas, drained and rinsed (from about one 15oz can)
2 cups vegetable stock, plus extra
1 tablespoon fresh lemon juice
big handful flat leaf parsley, chopped

In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.

Place a braiser-style pot or Dutch oven over medium heat. Once it’s hot, add 1 teaspoon of the olive oil.

Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.

Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.

Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.

Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan “parm” and extra chili flakes.

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Vegetarian Research

Rice and Bean Fajita Quesadillas

These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.

close up of a bean and rice fajita quesadilla on a cutting board topped with guacamole

Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them.  These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.

Why You’ll Love This Filling Quesadilla Recipe

  • Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
  • Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
  • Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole).  You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.

showing how to prepare the bell peppers and fajita seasoning

Why Your Body Will Love These Hearty Quesadillas

  • Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
  • Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
  • Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.

showing how to assemble and cook a vegetarian fajita quesadilla

Rice and Bean Fajita Quesadilla Recipe Ingredients

  • Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier.  You can also buy packaged fajita seasoning instead of making your own.
  • Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
  • Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
  • Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
  • Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.

horizontal photo of a stack of rice and bean quesadillas

How To Make Vegetarian Fajita Quesadillas

  1. Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
  2. Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
  3. Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
  4. Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.

a stack of rice and bean fajita quesadillas on a cutting board

Recipe Frequently Asked Questions

  • Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
  • Make this recipe vegan by using a meltable, shredded vegan cheese.
  • How should these quesadillas be served?  You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
  • Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
  • How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
  • Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.

Have a question I didn’t answer?  Ask me in the comment section below, and I will get back to you ASAP!

close up of vegetarian fajita quesadillas stacked on top of each other

Looking For More Vegetarian Quesadilla Recipes?

BBQ Black Bean Quesadillas

Broccoli Cheddar and White Bean Quesadillas

Corn and Zucchini Quesadillas

Easy Rice and Bean Quesadillas

Avocado Pesto Quesadillas


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Rice and Bean Fajita Quesadillas



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  • Author:
    She Likes Food


  • Total Time:
    30 minutes


  • Yield:
    6-8
  • Diet: Vegetarian

Description

These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.


Ingredients

  • 1 tablespoon olive oil, or oil of choice
  • 2 medium sized bell peppers, diced (whatever colors you prefer)
  • 1/2 yellow onion, diced
  • 1 cup cooked rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 68 large flour tortillas
  • 2 cups shredded cheese

Fajita Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper



Instructions

  1. Heat a large pan over medium heat and add in the oil.  Once hot, add in the peppers, onions an a pinch of salt.  Mix  together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
  2. Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through.  You can add a little extra oil in, if needed.
  3. Assemble your quesadillas:  lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla.  Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese.  Fold over the other side of the tortilla and press down.
  4. Heat a large pan over medium heat and add butter, oil or cooking spray.  Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy.  Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.

Notes

Quesadilla can also be cooked on a large sheet pan in the oven.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop
  • Cuisine: Mexican Inspired

The post Rice and Bean Fajita Quesadillas appeared first on She Likes Food.

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