Heat the coconut oil in a stainless steel pan over medium heat.  Add the onions and peppers and cook until the vegetables are tender.  Set aside.  Place one brown rice tortilla into an iron frying pan.  Layer the tortilla with half of the cheese, the nutritional yeast, cooked peppers and onions, chili powder, black beans, swiss chard, and the rest of the cheese.  Put the second brown rice tortilla on top and squeeze the quesadilla a little down.  Turn the stove on low and cook the quesadilla until it is light brown on each side.  Enjoy with guacamole and salsa.

Think Fiber, Vitamin A and C

Loaded with Fiber, Antioxidants and Protein

2 brown rice tortillas

1 tbsp coconut oil

½ onion sliced

½ red pepper, cut in thin slices

¼ cup cheese of your choice

1 tbsp nutritional yeast

½ tsp chili powder

¼ cup black beans

½ cup swiss chard, cut small

Brown Rice Tortilla Quesadillas

Cook the pasta according to the package directions; drain the pasta and return it to the pot.  Add a little olive oil and toss the noodles. Cover.Heat the remaining olive oil in a stainless steel skillet over medium heat; add the pine nuts and garlic and cook, stirring frequently, until golden brown, 1 to 2 minutes.  Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes. Add the fresh basil and warm up. Add the asparagus mixture to the pasta along with salt and pepper, and toss to combine.  Sprinkle with the parmesan cheese before serving.

Brown Rice Noodles with Asparagus and Pine Nuts

1 box of brown rice noodles

¼ cup extra virgin olive oil

¼ cup pine nuts

4 cloves garlic, sliced

2 pounds asparagus, trimmed and cut into 2 inch pieces

1 handful of fresh basil Parmesan cheese

Sea Salt to taste