Veggie Quesadillas
Ingredients List:
- Eight little flour tortillas
- Two cups of shredded cheese (you can use cheddar, Mexican blend, or your preferred melting cheese)
- One bell pepper, cut thinly
- One thinly sliced red onion
- One medium zucchini, cut thinly
- One cup of young spinach leaves
- One cup of fresh, frozen, or canned corn kernels
- One teaspoon of cumin powder
- One tsp of chili powder
- To taste, add salt and pepper.
- Use olive oil for cooking.
- Add-ons: sour cream, salsa, and guacamole
Step By Step Guidelines:
1. Get the veggies ready:
- In a skillet over medium heat, preheat a small amount of olive oil.
- Include the zucchini, red onion, and bell pepper. Simmer for a few minutes, or until starting to get tender.
- Include the corn, chili powder, ground cumin, salt, and pepper. Cook the vegetables for a further two to three minutes, or until they are soft. Add the spinach and stir until it wilts. Take off the heat.
2. Put the quesadillas together:
- Place a sizable griddle or skillet over medium heat.
- Spoon half of a tortilla into the griddle and cover with shredded cheese.
- Dollop a portion of the mixed veggies onto the cheese.
- Fold the tortilla in half to form a semicircle, then use a spatula to gently press it down.
- Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
- Repeat the process for the remaining tortillas.
3. Present:
- Cut the quesadillas into wedges and present them warm.
- Alternatively, provide guacamole, salsa, and sour cream as side dishes.
4. Optional:
- Add Protein (Beans or Tofu): You can increase the amount of protein in the vegetable mixture by mixing in some black beans or seasoned tofu.
5. Customize:
- Feel free to alter the vegetables and spices to suit your tastes.
Not only are these vegetarian quesadillas delicious, but they're also a fantastic way to add a range of vibrant veggies to your lunch. Have fun!