VEGETARIAN QUESADILLAS
These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.
Provided by maggiecain
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
- Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
- Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g
LIGHT & LUSCIOUS VEGETARIAN QUESADILLA
This light and flavorful recipe was created for RSC#11. The vegetables with the melted gouda make for a light appetizer or snack. These are wonderful eaten plain or with salsa. Special Note: Make sure you use enough cheese and melt it around the nuts and beans so they don't fall out, toppings let you control how much zip it has :)
Provided by CandyTX
Categories Lunch/Snacks
Time 35m
Yield 6 quesadillas, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium frying pan. Wilt Baby Spinach in the oil until tender, but so that it still is separate leaves. Set aside to cool for 3 minutes.
- In a large bowl mix by hand: Pine Nutes, Gouda, shallots, and Black Beans. Add Baby Spinach once cooled.
- Spoon 3 tablespoons of mixture onto a flour tortilla. Top with another tortilla. Fry tortillas in frying pan for 2 minutes per side or until golden brown.
- Cut quesadillas into quarters and serve with salsa or guacamole.
Nutrition Facts : Calories 356.9, Fat 13.8, SaturatedFat 2, Sodium 405.6, Carbohydrate 47.6, Fiber 7.8, Sugar 1.6, Protein 12.3
VEGETARIAN BREAKFAST QUESADILLAS
A light and summery breakfast. It's great with fruit or yogurt. It even got high marks from the meat-eaters in our household! Extra-easy if you have a quesadilla-maker!
Provided by merron-iru kami
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
- Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
- Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
- Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
- Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
- Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
- When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
- When both are finished, slice and serve with fruit salsa.
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