Quesadilla

Name: Quesadilla
Cuisine: South American and Mexican
Ingredients: 1 cup sliced mushrooms; ½ cup minced onions; ½ cup minced red pepper; 2 cups chopped spinach; ½ cup black beans, drained and rinsed; Salt to taste; 2 tablespoons butter, dairy or plant-based; 6 (12-inch flour tortillas), white, wheat, or gluten-free; 3 cups cheese, dairy or plant-based cheddar or Monterey jack; Try our sour cream recipe; Salsa; Diced tomatoes; Avocados, sliced; Try our guacamole recipe; Minced cilantro

CategoryKids in the Kitchen, Sandwiches, Burgers, and WrapsCuisineSouth American and MexicanDiets#gluten-free-option, #vegan-option, #vegetarian

Try this Mexican version of a grilled sandwich plain with cheese or dress it up with vegetables--either way, a delicious treat.

Ingredients

Optional Ingredients

1 cup sliced mushrooms

½ cup minced onions

½ cup minced red pepper

2 cups chopped spinach

½ cup black beans, drained and rinsed

Salt to taste

Ingredients

2 tablespoons butter, dairy or plant-based

6 (12-inch flour tortillas), white, wheat, or gluten-free

3 cups cheese, dairy or plant-based cheddar or Monterey jack

Garnishes

Try our sour cream recipe

Salsa

Diced tomatoes

Avocados, sliced

Try our guacamole recipe

Minced cilantro

Instructions

Set oven to 250° F.

If adding veggies, place sliced mushrooms, minced onions, and minced red peppers into a medium-hot skillet. Cook until they start to soften, stirring occasionally.

Add the chopped spinach and the black beans. Turn the heat down to low and cover the skillet. Cook until the spinach is wilted.

Drain liquid and set aside.

Heat a large skillet on medium-high. Add butter, ½ tablespoon at a time.

Place a flour tortilla in the skillet. Add a ½ cup cheese and 1-2 tablespoons veggie mixture. Fold the tortilla over. Grill until golden brown (watch carefully).

Flip the tortilla over and grill the other side until golden.

Remove the quesadilla from the skillet and place on a baking sheet. Keep warm in the oven until all of the quesadillas are finished.

Repeat until all tortillas are filled and grilled.

Add garnishes of choice.

Makes 6 quesadillas

Note:
If desired, try our cashew-tofu sour cream recipe and our guacamole.

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Ingredients

Optional Ingredients

1 cup sliced mushrooms

½ cup minced onions

½ cup minced red pepper

2 cups chopped spinach

½ cup black beans, drained and rinsed

Salt to taste

Ingredients

2 tablespoons butter, dairy or plant-based

6 (12-inch flour tortillas), white, wheat, or gluten-free

3 cups cheese, dairy or plant-based cheddar or Monterey jack

Garnishes

Try our sour cream recipe

Salsa

Diced tomatoes

Avocados, sliced

Try our guacamole recipe

Minced cilantro

Directions

Set oven to 250° F.

If adding veggies, place sliced mushrooms, minced onions, and minced red peppers into a medium-hot skillet. Cook until they start to soften, stirring occasionally.

Add the chopped spinach and the black beans. Turn the heat down to low and cover the skillet. Cook until the spinach is wilted.

Drain liquid and set aside.

Heat a large skillet on medium-high. Add butter, ½ tablespoon at a time.

Place a flour tortilla in the skillet. Add a ½ cup cheese and 1-2 tablespoons veggie mixture. Fold the tortilla over. Grill until golden brown (watch carefully).

Flip the tortilla over and grill the other side until golden.

Remove the quesadilla from the skillet and place on a baking sheet. Keep warm in the oven until all of the quesadillas are finished.

Repeat until all tortillas are filled and grilled.

Add garnishes of choice.

Makes 6 quesadillas

Note:
If desired, try our cashew-tofu sour cream recipe and our guacamole.

Quesadilla

Ingredients Directions

Quesadilla