These little triangles of YUM are largely inspired by a recipe that My Love, Chris, came up with.
I love Mexican food! In fact, when I first decided to become a vegan one of my main concerns was about how I was going to enjoy some of my favorite south-of-the-border foods. However, what I discovered almost immediately into my vegan journey was just how easy it is to still enjoy all of the things I love most about the cuisine (bright colors, hearty flavors, and that warm/comforting feeling deep in my belly) while shedding all of the things that I was less-than-thrilled about (lethargy, high fat content… and the breakouts that followed). These quesadillas are a prime example. Now, I’m not going to lie and say something ridiculous like, “You won’t even be able to tell the difference!” because, you WILL notice the difference. For starters you will immediately notice that there is NO cheese or cheese substitute used in these. While there are plenty of non-dairy cheese substitutes on the market, they are filled with fat and like a bajillion ingredients so we try to steer clear of them. Second, you will notice that these bad boys are PACKED with veggies! Just look at the gorgeous freshness!
So, how do I get all of those lovely ingredients to stick inside? With the amazing bean! I just pop open a can of refried beans, mix it with a can of diced green chiles and some cilantro, and spread it over the whole tortilla.
Then, scoop some of the veggie and potato mixture and pile it up on one half of the tortilla before folding it over and grilling it in a saute pan.
Ole! Delicious, healthy quesadillas!
- 4 large flour tortillas
- 1 can vegetarian refried beans
- 1 can diced green chiles
- 3 medium red potatoes
- 1 zucchini
- 1 yellow squash
- 1 head of broccoli
- 1 large onion
- 1 red bell pepper
- 1 jalepeno (remove seeds to reduce heat)
- 1 c. matchstick carrots
- 1/4 c. cilantro, chopped
- garlic (4-10 cloves), minced
- 1 tsp cumin
- 1 tsp salt-free seasoning
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp oregano
- Homemade Salsa (optional)
- Clean and thinly slice potatoes using a mandolin. Cut slices in half to make half-moon shapes. Steam in a steamer for 10-15 min. or until tender.
- Thinly slice zucchini and yellow squash (using a mandolin again) and cut slices to make half-moon shapes. Set aside.
- Finely chop broccoli and matchstick carrots. Set aside.
- Slice bell pepper, onion, and jalepeno in thin strips.
- In a non-stick wok cook carrots, broccoli, and garlic over medium to medium/high heat for 3 minutes (adding water or vegetable broth when necessary one tbsp. at a time to prevent sticking). Add in onion, bell pepper, and jalepeno and cook for another 3-5 minutes or until onion starts to become translucent. Add zucchini, yellow squash, and seasonings and continue to cook until the squashes become tender. Stir in cooked potatoes
- In a pot, combine beans, diced chiles, and cilantro and cook over low heat, stirring often until warm. (Careful- beans will start to bubble and make a mess if they get too hot or aren’t stirred enough)
- Assemble by spreading a thin-ish (see picture above) amount of bean mixture over a whole tortilla. Then make an even pile of vegetables on one half of the tortilla (you want a 1/2-1 inch thick pile of veggies). Fold side with just bean mixture over the other half and cook in a saute pan over medium heat for 1-2 minutes or until the bottom side of the tortilla starts to torn golden. Flip. Cook for another 1-2 minutes.
- Garnish with fresh salsa and enjoy!