This is a healthy and delicious vegetarian quesadillas recipe.
I love Mexican flavors as I know most of you do too. A quesadilla recipe like this one is a perfect way to get some of the fabulous flavors of Tex-Mex cuisine into a healthy vegetarian dish.
This recipe is really flexible too. I give you several ways to change up the recipe to suit your palate, or whatever you happen to have on hand. This is a great way to use up bits of leftover vegetables.
Whether you are a vegetarian or not, most of us want to eat healthier, at least more often. Here’s a great way to do it.
Vegetarian Quesadillas Recipe
- 1 tablespoon vegetable oil
- 1 cup mushrooms, fresh, sliced
- 1 cup red pepper, cut into strips
- 1 clove garlic, large, finely chopped
- 1/2 cup corn kernels
- 2 cups spinach leaves, fresh, torn
- 1 to mato, chopped
- 4 flour tortillas, large, soft
- 1 cup cheddar cheese, grated
- 2 teaspoons butter, or vegetable oil
- 1/4 cup salsa
- In a large skillet, heat the oil over medium high heat. Add the mushrooms, peppers and garlic. Cook, stirring constantly, for 1 to 2 minutes. Add the spinach and corn and cook just until the spinach is wilted, 1 or 2 minutes.
- Spread half of the mixture onto one tortilla, sprinkle with the chopped tomatoes and half of the cheese. Place the second tortilla evenly over the mixture.
- Melt the butter or oil in large skillet over medium high heat. Place the quesadilla in the skillet and cook for 2 to 3 minutes on each side or until golden brown and the cheese is melted. Repeat with the remaining ingredients.
Serve with fresh salsa or pico de gallo and lots of sour cream.
- A cheese quesadilla recipe like this one is a perfect starting off point for using your own creativity and imagination. A vegetarian quesadilla can pretty much hold any vegetable you love. To keep with the Mexican flavor profile try using black beans for added protein. Sauteed onions, chopped tomatoes and zucchini are other great fillings for a vegetarian quesadillas recipe.
- I often either top my quesadilla with sliced avocado, or put it right in the filling. It’s creamy, fabulous tasting and healthy too.
- Add the salsa to the filling mixture for great taste. You can of course top your quesadilla with more salsa. You can never have enough salsa, after all.
- Use whole grain tortillas for more fiber or gluten free to make this a gluten free recipe.
- Vary the cheese you use to suit your taste. Monterey jack cheese is great, so is a cheese that has bits of Jalepeno peppers in it.
To make this a gluten free recipe, simply replace the tortillas with gluten free ones.
This is a good diabetes recipe if you use whole wheat tortillas. Omit the corn if your body can’t take too many carbs or use low carb tortillas.