Vegetable Quesadillas
Meanwhile, combine the beans and salsa. Divide the mixture evenly between the tortillas, spreading it only on half of each tortilla (we will be folding them). Divide the vegetable mixture between the bean covered tortillas, and then do the same with the shredded cheese. Fold in half.
In a small amount of olive oil (I used a pastry brush to spread it around), fry each quesadilla until golden, flipping to do the other side. If you use the same skillet, you should be able to fit two in at a time. I used a griddle, and was able to fit 5 on at a time, which was nice.
Cut each tortilla into 3 wedges and serve with salsa for dipping and sour cream or guacamole for smearing.
Original Vegetable Quesadilla Blog Post
- 1 Tbs olive oil
- 1 red bell pepper, sliced 1/4" thick
- 1 green bell pepper, sliced 1/4" thick
- 1 onion, sliced 1/4" thick
- 1 clove garlic, minced
- 1 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 15-16 oz can refried beans
- 1/4 c salsa
- 6-8 oz shredded cheese (I used PepperJack, but Cheddar or Monterey Jack would be great)
- 10 8" whole wheat tortillas
Meanwhile, combine the beans and salsa. Divide the mixture evenly between the tortillas, spreading it only on half of each tortilla (we will be folding them). Divide the vegetable mixture between the bean covered tortillas, and then do the same with the shredded cheese. Fold in half.
In a small amount of olive oil (I used a pastry brush to spread it around), fry each quesadilla until golden, flipping to do the other side. If you use the same skillet, you should be able to fit two in at a time. I used a griddle, and was able to fit 5 on at a time, which was nice.
Cut each tortilla into 3 wedges and serve with salsa for dipping and sour cream or guacamole for smearing.
Original Vegetable Quesadilla Blog Post
