Dinner tonight is these super easy VEGGIE QUESADILLAS! These can be made in under 10 minutes w/ the help of your grocery store deli or hot bar.
So this week one of the two dinners that Chris and I planned to put on DELICIOUS REPEAT are these VEGGIE QUESADILLAS. They are more veggie than cheese which makes them a more nourishing version of typical quesadillas.
We get a huge assist from our Whole Foods hot bar that has a variety of grilled/roasted vegetables. We fill up a container and use it to build our quesadillas throughout the week. The fun part of doing this is that we buy whatever veggies are available and put those in the quesadillas. This week it was grilled Brussels sprouts, carrots, butternut squash, zucchini, yellow squash, and red peppers.
10 minutes • Servings: 4 Print Recipe
- grilled/roasted veggies from grocery deli/hot bar
- 1 pkg sprouted whole grain tortillas
- 15oz. can refried black beans
- 1 pkg shredded Mexican cheese blend
- toppings: avocado, salsa
In a small pan, reheat the vegetables (or reheat in microwave). In a large pan, heat two tortillas until warm and slightly crisp on the outside. Remove from pan & spread on 2 tablespoons of black beans on the toasted side of each tortilla. Top one tortilla with 1/2 cup of mixed veggies and the other tortilla with 2 tablespoons of shredded cheese. Press tortillas together to form a quesadilla and return to pan and heat for ~2 minutes per side until cheese melts and tortillas crisp up. Remove from pan & cut into 4 triangles. Top with avocado and salsa.
Nutritional Facts for Veggie Quesadillas
1/4 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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