There are these quesadillas I get at one of my favorite places to eat and they’re deeeelicious. So I wanted to try making my own version of them at home—a more healthy version!
I’ve been eating these whole-wheat flax tortillas my mom got at the grocery store everyday this week for lunch and figured they’d make the perfect base for this quesadilla. Really with quesadillas you can stuff them with anything and they’ll be good, but this one in particular is jam-packed with veggies so it’s REALLY good.
Zucchini, corn, bell peppers, onions, etc.—perfect for summer and loaded with flavor and nutrients. The zucchini, bell pepper, onion and garlic I bought fresh, but the corn is frozen and the black beans are canned. There’s no shame in buying frozen or canned veggies/beans! Some vegetables are better fresh of course, but there are others that can be a pain to prepare, so frozen or canned is a great alternative.
I topped it off with my own version of a southwest style spicy sauce. You can customize it to your tolerance of spice based on how much hot sauce you put in.
So have a mini fiesta and make some of these quesadillas for yourself—you won’t be disappointed :)
SOUTHWEST VEGGIE QUESADILLAS
Whole-wheat flax tortilla
2/3 cup corn (I used frozen to make it easy)
1 can black beans
1 red bell pepper
1 small onion
1 clove garden
Cheese (I recommend white cheddar)
Salt & Pepper to taste
Chili flakes (optional)
For the sauce:
1 cup plain Greek yogurt
Juice of 1/2 lime
About a tablespoon of cilantro
¼ cup water
1 small clove of garlic
Salt & pepper to taste
Hot sauce to taste
Heat a pan with olive oil over medium heat
While your pan is heating, slice your zucchini into small dices
Dice your onion and red bell pepper
Mince your garlic
Rinse the black beans in a strainer to get rid of the excess liquid, salt, etc.
When the pan is heated, add your onion, garlic, zucchini and bell pepper
Season with salt & pepper and whatever other seasoning you like to taste (my favorite is Trader Joe’s 21 Seasoning Blend) — You can add some chili flakes now too if you want some extra spice!
Sautee until tender
Now add your frozen corn and rinsed black beans–we want to add these last because they take the least amount of time to heat up
Once the corn and black beans are thoroughly cooked/heated, remove the pan from the heat
For the sauce: blend all sauce ingredients in a blender
Assemble your quesadilla — Lay open the flax tortilla. On one half add a layer of cheese, then a layer of veggie mix, and top with another layer of cheese. Fold the unused portion of the tortilla over.
To cook your quesadilla you can either use a pan or a Panini maker — it’s up to you! — Cook the quesadilla, flipping once halfway through, until the cheese is melted and the tortilla is at desired crispyness
Top the quesadillas with the sauce, avocado, whatever else you want & enjoy!!