EASY VEGGIE QUESADILLAS

EASY VEGGIE QUESADILLAS

These Easy Veggie Quesadillas are 100% customizable for any vegetables you have on hand or that you like best. See notes above for possible ingredient changes!

INGREDIENTS

2 tablespoons of olive oil, separated

1 small sweet potato, peeled and diced into 1 cm

2-3 cups of chopped vegetables (I used bell pepper, red onion and corn)

1 small jalapeno, with a core and finely diced

1 (15 ounces) can pint or black beans, rinse and dry

1 teaspoon ground cumin

1/2 teaspoon of chipotle powder (or regular chili powder *)

fine sea salt and freshly ground black pepper to taste *

4–6 large tortillas

3-4 cups grated Mexican cheese

1 cup chopped fresh cilantro

dipping options: your favorite salsa, guacamole and / or sour cream

INSTRUCTIONS

1. Heat 1 tablespoon of olive oil over medium heat in a large non-stick pan. Add sweet potatoes and fry for 5-6 minutes, stirring occasionally, until tender. Put on a separate plate and set aside.
2. Add the remaining 1 tablespoon of oil to the pan. Add vegetables and jalapenos and fry for 4-5 minutes. Add cooked sweet potatoes, black beans, caraway seeds, chili powder, a generous pinch of salt and black pepper and fry for another 2 minutes. Try and add more salt, pepper and / or cumin, if necessary. Transfer the mixture to a large bowl and set aside. Rinse (or simply wipe) the stewpan until it is clean.
3. Return the pan to the oven and reduce heat to medium. Place the tortilla * in the center of the pan and immediately evenly distribute the required amount of cheese over the surface of the tortilla. Add a few large spoons (about 1 cup) of the vegetarian mixture to one half of the tortilla, then sprinkle a little cilantro. Fold the other side of the tortilla to create a crescent moon. Continue cooking for another 30 seconds until the bottom of the tortilla becomes crispy and golden. (Just pick it up and take a look when it is ready to go.) Then carefully flip the tortilla over and cook another 30-60 seconds on the second side.
4. Transfer to a dish *, cut into triangles, then repeat with the rest of the ingredients.
5. Serve warm with your favorite salsa, guacamole and / or sour cream for dipping.

NOTES

• Chili Powder: As always, I mean American-style chili powder. (If you live outside the US, be careful because international chili powders are much sharper.)
• S & P: In the end, I used a little over 1 teaspoon of shallow sea salt and 1/2 teaspoon of freshly cracked black pepper. But, as always, add the desired amount of salt and pepper to taste.
• Crispy cakes: If you want your cakes to be a little crispier, each time before adding the cakes (or my preference - fog), cook a frying pan with butter.
• Storage Instructions: If you are making a large batch and want to keep the quesadillas warm before serving, just transfer them to the baking sheet and store the quesadillas in the oven at 200 ° F until ready to serve. The remaining quesadillas can be stored in an airtight container and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

This article is adapted from this site.