Skinny-adillas

As you can imagine, transitioning from a lifestyle of eating anything and everything that you wish to a lifestyle of mostly raw food, can be quite difficult at times. At least it is for me. However, the benefits of this lifestyle keep me going. As you probably already know, I had a baby just over 3 months ago. I now weigh less than I did a year ago when I got pregnant. Also, I am already fitting into my pre-pregnancy clothes and I think I look better in them now than I did then. Not to mention, I feel great and the health benefits that I am gaining are tremendous. I do have a confession though, I slipped up and cheated the other night. I ordered a veggie pizza and ate the whole thing! Even though I felt a little bad about it, I mustn't lie, I enjoyed every slice as I devoured the entire (small) pizza! Since then I have been back on track and sticking to eating mostly raw but some cooked vegetables. One thing that has been a lifesaver for me is black beans. I have been cooking them so I can eat something warm that gives me protein. I came across a recipe today in a vegan cookbook that I bought a while back called "Skinny Bitch In the Kitch" by Rory Freedman and Kim Barnouin. I already had most of the ingredients and it sounded delicious (even though it is cooked) and so I decided I was going to give it a try. I am glad I did because I really enjoyed it. Here is the recipe, I hope you try it and love it as much as I did!

refined coconut oil (you will probably have to get this at a health food store)

whole wheat flour tortilla(s)

Vegan cheddar and/or jack cheese (this can usually be found in the organic vegetable section at a regular grocery store or at a health food store) *in my opinion this cheese does not taste good straight out of the pkg but once it is melted on the tortilla it is quite tasty*

drained black beans (I cooked my own and recommend you do the same so you can ensure better ingredients but you can use them out of a can if you wish, just remember the ones in the can will probably have preservatives and iodized salt)

Salsa (jarred or homemade...I chose not to make any and instead just chopped up and used onion and tomato in place of salsa)

Guacamole (there is a recipe for this on my last post)

*I did not include the amounts of each ingredient needed on purpose. You may want to make one for yourself of make them for the whole family. I seldom cook using measurements anyways because then you can alter it and put as much or as little as you like*

Spread refined coconut oil on one side of each flour tortilla. In a large skillet (with a lid), over medium heat, place tortilla in skillet, oil side down. Arrange cheese evenly on either half of the tortilla or the entire tortilla if you wish. Arrange the beans and salsa on top of the cheese (on only 1/2 of the tortilla). Cover and cook until cheese is melted. Remove lid and fold the tortilla in half with a spatula. If the outside of the tortilla is lightly brown and crispy then your quesadilla is done cooking. Remove from skillet and place on a plate. Cut it into quarters and serve with salsa and guacamole on side.

Delicious and good for you, a double whammy!