Transformation Meal? What is that? A transformation meal is taking ingredients from another meal and making into something completely different. This is one of my favorite ways to cook.
I have brought to you different ways to do this before. For instance, I started with my Warm Spinach Artichoke Dip. Then I used the Warm Spinach Artichoke Dip to put on a baked potato for a lunch the next day. I still had some leftover and used as a filling for my Spinach Artichoke Lasagna. Finally used the remaining for an appetizer and made Roasted Baby Potatoes topped with Spinach Artichoke Dip. Lots of different meal ideas from one main starting dish. That is a tranformation meal.
Yesterday I made Refried Bean Tostadas. I have plenty of refried beans leftover so today I am going to make O’Brien Refried Bean Quesadillas.
- 2 Food For Life – Brown Rice Tortillas
- 1/2 c Refried Beans (from Refried Bean Tostadas), warmed
- 2 tbsp chili-lime jackfruit
- 3/4 c O’brien potatoes, frozen
- vegetable broth, as needed to cook potatoes
- 1/4 tsp Smokey Southwestern Seasoning
- salsa, favorite, garnish
In a large skillet add potatoes and Smokey Southwestern Seasoning. Cook over medium to medium-high heat until potatoes have browned.. Transfer potatoes to a bowl and set aside.
Layer refried bean mixture, jackfruit and potatoes on a tortilla. Like making a sandwich place the remaining tortilla on the top.
Using the skillet that you browned the potatoes in, cook quesadilla to a golden brown. Turn quesadilla over to brown the other side. Transfer to a cutting board and cut with a pizza cutter.
Garnish with your favorite salsa.
Serve. Eat. Enjoy.
Note: I like to use O’Brien potatoes because they have peppers and onions already in the mix. The potatoes add a great texture to the quesadilla.