Quesadilla

Quesadilla
Kids who love grilled cheese sandwiches will enjoy this Mexican version made with a flour tortilla. Make it 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
 Salsa
 Diced tomatoes
 Avocados, sliced
 Minced cilantro

Instructions

1

Set oven to 250° F.

2

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.

3

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

4

Drain liquid and set aside.

5

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

6

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).

7

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

8

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

9

Repeat until all tortillas are filled and grilled.

10

Serve with optional toppings.

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
 Salsa
 Diced tomatoes
 Avocados, sliced
 Minced cilantro

Directions

1

Set oven to 250° F.

2

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.

3

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

4

Drain liquid and set aside.

5

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

6

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).

7

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

8

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

9

Repeat until all tortillas are filled and grilled.

10

Serve with optional toppings.

Makes 6 quesadillas

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

Quesadilla