Description

Farmer’s Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

Ingredients

Units Scale

Quesadilla Filling:

2 tablespoons olive oil
1/2 an onion, diced (1 cup)
4 garlic cloves, rough chopped
4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1–2 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.
1 cup black beans (cooked or canned)
2 tablespoons water
1/4 cup cilantro, chopped- optional
1 teaspoon lime zest- optional

4 x 10-12 inch tortillas (I used sundried tomato tortillas)

6 ounces shredded cheese- Oaxacan string cheese, mozzarella, pepper jack, etc. (or sub vegan cheese)

Spicy Sour Cream:

1/4 cup sour cream (or yogurt)
2–3 tablespoons hot sauce (fermented hot sauce is great here)

Serve with: Pico De Gallo!

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400F (or preheat grill to medium)
Make the Veggie Filling: Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
Assemble the Quesadillas: Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

Notes

Cooking options:

The quesadillas can also be grilled on a well-greased grill, rotating to create hash marks and taking care to not to burn.
Quesadillas can also be pan-seared in an oiled skillet or grill pan on the stove.

The filling will keep 4 days in the fridge- so feel free to meal prep the filling for the workweek.

VEGAN VERSION: Either sub vegan cheese, use this creamy cashew cheese, or instead of using black beans, spread refried beans on the tortillas instead of the cheese. Serve with sliced avocado for extra richness.

Nutrition

Serving Size: One quesadilla with 1 tablespoon Spicy Sour cream
Calories: 474
Sugar: 7.1 g
Sodium: 1467.1 mg
Fat: 21.5 g
Saturated Fat: 7.7 g
Carbohydrates: 51.1 g
Fiber: 7.1 g
Protein: 22.1 g
Cholesterol: 32.7 mg