Recipe by for the love of veggies
The ultimate in creamy, decadent quesadillas. Use part-skim mozzarella or low-fat cheddar to cut a few calories and fat grams.
Top Review by Pikake21
Yummy veggie alternative for a quesadilla! I didn't have any beans on hand, but followed the recipe otherwise. It's easy and quick to make, and the mushrooms add a filling component to it. We will definitely continue to make this one. Thanks, For the Love of Veggies!
- 1 tablespoon olive oil
- 1 cup red bell pepper, sliced thin
- 1 cup yellow onion, diced
- 1⁄2 cup broccoli, chopped
- 1 portabella mushroom cap, sliced thin
- 1 teaspoon chili powder (to taste)
- 1 teaspoon ground cumin (to taste)
- 1⁄2 cup refried beans (use vegetarian if available)
- 1⁄4 cup part-skim mozzarella cheese, shredded (optional)
- 2 flour tortillas, burrito size
Directions See How It's Made
- In large saucepan, heat olive oil over medium-high heat.
- Add bell pepper and onion and saute until just tender, 3-5 minutes.
- Add broccoli and mushrooms and saute until just tender, about 3 minutes.
- Add chili powder and cumin, stir well.
- Preheat a large skillet on medium heat or a flat griddle on 300°F.
- Spread 1/4 cup refried beans and half of veggie mixture on one half of each tortilla.
- Sprinkle on half of mozzarella cheese on veggie mixture on each tortilla.
- Fold other side of tortilla over cheese, veggies, and beans. Your quesadilla should resemble a poofy half moon.
- Place on skillet or griddle and warm until slightly brown.
- Flip over and warm other side. Make sure cheese is melted.
- Remove from heat.
- Allow to cool for a few minutes.
- Cut each quesadilla into three or four wedges.
- Note: Various veggies can be substituted in this recipe. Consider your tortilla and refried beans the base. The veggies and cheese you choose to use are up to you. The portabella mushrooms really add a "meatiness" to this vegetarian dish!