vegetable quesadillas
NuStart · Recipes · Main Dishes
Vegetable Quesadillas BfG
Stovetop · ~20 min · Serves 10 · ½ quesadilla each
Ingredients
- 1–2 tsp olive oil (for the pan)
- 2½ cups cabbage, shredded
- 1¼ cups fresh mushrooms, chopped
- ⅔ cup sweet red pepper, chopped
- ⅔ cup carrot, shredded
- ⅓ cup onion, chopped
- ½ tsp ground celery seed
- Dash of salt
- 10 whole-wheat tortillas
- 1¼ cups shredded sharp cheddar cheese
Directions
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- Heat the olive oil in a nonstick skillet over medium-high heat.
- Add the cabbage, mushrooms, red pepper, carrot, onion, celery seed, and salt; sauté about 5 minutes, until tender.
- Spoon the vegetable mixture over one tortilla, spreading to within ½ inch of the edge. Top with cheese and a second tortilla.
- Cook the quesadilla about 2 minutes per side, until lightly browned.
- Cut into 4 wedges and serve immediately.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation.