2 packages (16 ounces) vegan chicken strips (I use Morningstar Farms)
8 ounces vegan cheese, grated (we used rice block cheese)
1 can (15 ounces) refried beans, divided
vegan sour cream, to garnish
salsa, to garnish
guacamole, to garnish
pico de gallo, to garnish
3 cups lettuce, shredded
1. Preheat oven to warm. Cook chicken as directed on package. Fill all tortillas with grated cheese and chicken strips.
2. Fold tortillas in half, and then place into pan. Cook both sides on medium–high heat until brown.
3. As you get done with quesadillas, place in pan and put in oven to keep warm. When done, put 2 quesadillas on a plate, straight side facing each other, and spoon refried beans, sour cream, guacamole, and salsa onto tortillas.
4. Top with shredded lettuce and pico de gallo.
Source of recipe: This is my first submission to this site. My wife and I came up with this recipe.