Vegetable Quesadillas
Author: Sally Twellman
Serves: 6-8
Ingredients
- ½lb of sliced mushrooms
- 2 small Yellow Squashes, (any squash works)
- 2 bell peppers, diced ( any color will do)
- 1 cup (rounded) onions, diced
- 3 cloves garlic, diced
- 2-3 handfuls of fresh Baby Spinach
- 2 cups of cherry tomatoes
- ¼-1/2cup fresh cilantro, roughly chopped
- 1½cup cooked black beans, (1 can)
- 2 Tbsp chicken or vegetable broth (a splash)
- 1 can (4oz) green chilis
- 1 tsp cumin (rounded)
- 1 tsp coriander (rounded)
- ½ tsp cinnamon
- Pinch of coarse Sea Salt
- Fresh Ground Pepper
- 12 corn tortillas (GF) or flour tortillas
Instructions
- Place olive oil and all the veggies into a large skillet over medium-high heat. Toss in skillet to cook evenly. Add a splash of broth.
- Once vegetables are cooked down and tender(10ishmin), add spinach, tomatoes and black beans. Stir to combine. Cook for additional 10 minutes to allow tomatoes to pop (can assist them with a spoon) and spinach to wilt.
- Meanwhile, roughly chop cilantro. Once Spinach is wilted, and tomatoes are soft, turn the heat off and add the cilantro.
- Place tortillas on a lined baking dish. Spoon mixture onto tortilla, top with cheese then second tortilla.
- Bake in 400degree oven for 20ish minutes until the tortilla is crispy and cheese is melty.
- Cut in half or quarters and Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/vegetable-quesadillas/
