soy chorizo quesadilla

When my tummy is growling and I am short on time (or patience!) one of my favorite quick-easy-really-friggin-tasty dishes to make is a soy chorizo quesadilla. We get these amazing whole wheat tortillas from the co-op that taste fantastic just by themselves, but even better when sandwiched between them are soy chorizo, scallions, tomatoes, avocado, and arugula! You can get soy chorizo at most grocery stores now, but make sure that you are buying soy products that say they are GMO-free (free of genetically modified organisms) because GMOs are spooky! If you don’t know about these frightening “organisms” yet, do your homework!

This quesadilla takes probably less than five minutes to make, and depending on my degree of hunger (in this case it was third-degree-hunger…pretty high up there on the hunger scale!) I will use one or two tortillas, since the tortillas are pretty dense. In my cast iron skillet on high heat, I lay down one tortilla and then top it with soy chorizo, tomatoes, and scallions. I lay the other tortilla on top and cook one side for a minute or two, and then I carefully flip this monstrous-being-that-is-a-quesadilla and cook the other side for a couple of minutes, just enough to brown the tortilla and heat up the insides.

Next, I take the beast off the heat and add avocado and arugula inside, as well as a nice simple seasoning of sea salt and cracked black pepper. I admire it for a moment, in all of it’s beauty, and then DEVOUR! YUMYUMYUM!

Some nutritional highlights of a couple of ingredients in this quesadilla are:

  • Soy Chorizo (Tofu/Soy): A very good source of protein, which contains all of the essential amino acids that the body needs daily. Not only this, but soy products are high in iron, potassium, B vitamins, fiber, calcium, and more! In numerous studies, soybeans have been shown to inhibit and suppress the growth of tumor cells, lower cholesterol, regulate and stabilize estrogen levels, help retain bone mass, boost the immune system, reduce hypertension, and improve digestion. They should be renamed SUPER BEAN!
  • Arugula: Helps to normalize body acids with its high alkalinity and can be used to treat acidosis. Some key nutrients in arugula are fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, vitamin C, etc etc.
  • Whole Wheat: Tasty and a nutritional powerhouse that is high in protein, fiber, B vitamins, vitamin E, iron, folate, magnesium, and manganese.
  • Avocados: Are good for the nerves, fatigue, hypoglycemia, and urinary tract infections. They are high in vitamin B1, vitamin B2, vitamin D (who needs sunshine!?!), calcium, sodium, folate, iron, phosphorus, vitamin B3, copper, manganese, magnesium, vitamin C, vitamin E, etc. They are an good way for vegans to get their healthy monounsaturated fats, and an easy way to make a dish satisfying and delicious.