Vegetable Quesadillas
 
 
Author:
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
  1. 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.
  2. 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.
  3. Meanwhile, roughly chop cilantro. Once Spinach is wilted, and tomatoes are soft, turn the heat off and add the cilantro.
  4. Place tortillas on a lined baking dish. Spoon mixture onto tortilla, top with cheese then second tortilla.
  5. Bake in 400degree oven for 20ish minutes until the tortilla is crispy and cheese is melty.
  6. Cut in half or quarters and Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/vegetable-quesadillas/