Chocolate on Halloween is key and nothing beats these peanut butter-swirled grain-free brownies. We’re away at Disney World on this most spooky of days this year. I loaded this post up ahead of time for you, but I have no doubt that I’ll be stuffing my face with all manners of Mickey Mouse-shaped treats today.
These brownies are a gentle riff on the mega fudgy ones from my cookbook. They’re almost TOO fudgy at times, which is a strange selling point, but let’s just go with it. Once these are thoroughly cooled, I like to keep them in the fridge. Perfectly chilled wine and equally exquisitely chilled brownies is a good way to live.
We use peanut butter as our nut butter of choice for this version of grain-free brownies, and we’ve locked down a more streamlined cooking process! I’m not much of a baker–I know, I say this ALL the time. I don’t have the patience and I just don’t particularly enjoy doing it for some reason, but healthy-ish and easy treats like this with less than 10 ingredients? I can get down.
When my friend Lily shared her version of this recipe a while back, I noticed that she heated all of the liquid ingredients in a saucepan and just melted the chocolate in the warm goo (so appetizing lol) before adding the dry ingredients. In my cookbook, I have you melt the chocolate separately in a double boiler. The saucepan method is a crucial time/extra dishes saver and is most definitely reflected here.
Hope you have a great Halloween! If I wasn’t at the happiest place on earth, I’d be at home watching The Love Witch and handing out cute little bags of chips to trick or treaters (and probably eating many bags myself hehe). I love eating and creating high vibe vegan food/recipes, but I go with full-on treats on this holiday–no seaweed snack or apples at my place 😉
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER
SERVES: Makes 9 large, square brownies or 12 medium-ish, rectangular brownies 🙂
NOTES: You can use any nut or seed butter in place of the peanut butter!
-The batter is quite stiff, but if you’d like to make swirls of peanut butter on the top, just make sure that your peanut butter is quite drippy/runny. Drizzle a bit on top and then drag a paring knife through the peanut butter and the brownie batter before baking.
-These brownies are naturally oil-free minus the parchment paper greasing at the beginning. I imagine you can get away with not greasing the paper though. Might just stick a tiny bit.
¾ cup natural, smooth peanut butter, plus extra
¾ cup unsweetened applesauce
¼ cup + 2 tablespoons maple syrup
½ cup dairy free chocolate chunks/chips, divided
1 ½ teaspoons vanilla extract
½ cup unsweetened cocoa powder, sifted
3 tablespoons coconut flour
¾ teaspoon baking soda
½ teaspoon fine sea salt
flaky sea salt for garnish (optional)
Preheat the oven to 350 degrees F. Line an 8x8x2 baking pan with parchment paper “slings” going both ways. There should be overhang on both sides. Grease the parchment paper thoroughly with oil.
In a medium saucepan, combine the peanut butter, applesauce, maple syrup, and all but 3 tablespoons of the chocolate chunks. Place the saucepan over medium heat and stir with a spatula until all of the chocolate is melted, about 4-5 minutes. Stir in the vanilla extract and remove the saucepan from the heat. Let the peanut butter mixture cool slightly.
In a medium bowl, combine the cocoa powder, coconut flour, baking soda, and salt. Whisk to combine.
Once the peanut butter mixture is slightly cooled, add the cocoa powder mixture to the saucepan. Using the spatula, mix everything to combine.
Scrape the grain-free brownie batter into the prepared pan and spread it out evenly, smoothing the top with your spatula. Then, drizzle some drippy peanut butter on top and drag a paring knife through the top of the brownies to create a swirl effect. The batter is quite thick, so you have to be quite deliberate. Press the remaining chocolate chunks into the top and sprinkle with flaky sea salt if you like.
Bake the brownies until firm and slightly dry on top, about 27-30 minutes. Let them cool completely, for at least 2 hours, before slicing into squares. Store brownies covered in the refrigerator for up to 5 days.
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.
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.
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.
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.
How To Make Vegetarian Fajita Quesadillas
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.
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.
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.
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.
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!
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
6–8 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
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.
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.
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.
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
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