Healthy Stuffed Vegetarian Quesadillas Recipes
As a vegetarian who watches what she eats, I tried to come up with a quesadilla recipe that was delicious, AND low in fat and calories. Tangy, healthy, and easy! This recipe is easy to throw together after a long day.
Recipe From food.com
Provided by Callie
Categories Vegetable
Time 20m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 7
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5/5 (13)
Estimated Reading Time 7 mins
Servings 4-6
Total Time 40 mins
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
- Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
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