Colorful Veggie Quesadillas
- Level: Easy
- Yield: 1 to 2 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.5 servings
- Calories
- 779
- Total Fat
- 43
- Saturated Fat
- 19
- Carbohydrates
- 82
- Dietary Fiber
- 12
- Sugar
- 27
- Protein
- 22
- Cholesterol
- 76
- Sodium
- 1446
- Total: 1 hr
- Active: 25 min
Ingredients
1/4 cup refried beans
Two 8-inch spinach, tomato or favorite flavor flour tortillas
1/4 cup Vegetable Mix, recipe follows
2 to 3 tablespoons BBQ Onions, recipe follows
1/3 cup shredded Mexican cheese blend
1 tablespoon unsalted butter
Sour cream, for serving
Vegetable Mix:
2 medium carrots, cut into chunks
1 crown broccoli, cut into chunks
1 medium zucchini, cut into chunks
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
Finely ground black pepper
BBQ Onions:
1 tablespoon unsalted butter
1 large yellow onion, sliced
3 tablespoons prepared barbecue sauce
Directions
- Spread the refried beans on one side of each tortilla. Layer each with the Vegetable Mix, BBQ Onions and cheese. Fold in half to form half-moons. (You can also make one large quesadilla by layering just one tortilla and topping it with the other tortilla, bean-side down.) Press down to even out the ingredients.
- Melt the butter in a medium nonstick skillet over medium heat. Add the quesadillas and cook on one side until deep golden brown and starting to crisp, about 4 minutes. Flip and cook on the other side until also golden brown and crispy, another 3 minutes. Transfer to a plate and cut into wedges. Serve warm with sour cream.
Vegetable Mix:
- Add the carrots, broccoli and zucchini to a food processor and pulse until very finely chopped, 30 seconds to 1 minute.
- Heat a large skillet over medium heat. Add the olive oil, then the vegetables, garlic and onion powders, salt and pepper to taste. Cook until the vegetables start to brown and release all their liquid, 5 to 10 minutes. Use immediately or cool and store in an airtight container for up to 3 days. This is a great way to add veggies to kid’s pasta sauces, soups and snacks—like quesadillas.
BBQ Onions:
- Melt the butter in a medium skillet over low heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 20 minutes. Add the barbecue sauce and continue to cook, stirring occasionally, until the onions have absorbed the sauce and are slightly sticky, another 3 to 5 minutes. Serve immediately or refrigerate in an airtight container for up to 3 days.