INGREDIENTS: 3 Diego’s Food Service 10-inch Tortillas or 4 Diego’s Classic, Low Carb, or Gluten-Free Wraps 4 tbsp olive oil or vegetable oil 4 fully packed cups grated cheese (Mozzarella, Mexican style, or Italian style) 1 cup of Mexican Rice (use vegetarian chicken broth for a vegetarian option) 1 cup of Mexican Pinto Beans 1 ½ cups peeled and diced sweet potato ⅓ cup fresh coriander leaves, rinsed and patted dry 1 ½ cups of your favorite salsa & guacamole

INSTRUCTIONS:

1. Warm the Tortillas/Wraps

   • Warm the tortillas or wraps as per the packet instructions to prepare them for making quesadillas.

2. Assemble the Quesadillas

   • Lay each tortilla or wrap flat on a cutting board.

   • Evenly distribute cheese, Mexican rice, Mexican pinto beans, diced sweet potato, and fresh coriander leaves on half of each tortilla.

   • Gently fold each tortilla in half to form a half-moon shape.

3. Cook the Quesadillas

   • Heat 1-2 tbsp of oil in a frying pan over medium heat.

   • Depending on the size of your pan, cook 1-2 quesadillas at a time, ensuring the straight edges are next to each other.

   • Cook for approximately 30-60 seconds on each side, flipping when golden brown.

4. Serve & Enjoy

   • Transfer the cooked quesadillas to a cutting board, slice them into triangles, and serve with guacamole and salsa.

🌯 Gluten-Free Option: Use Diego’s Gluten-Free Wraps for a flexible, delicious alternative.

💥 These quesadillas are packed with flavor and make for the perfect vegetarian meal!