Quesadillas are a quick weeknight meal we enjoy on a regular basis. I can have these on the table in under 30 minutes. One of our favorite recipes is this one for Vegetable Quesadillas. One of the great things about this recipe is you can change out the vegetables to suit your tastes or what you have on hand in the refrigerator. You can also used fresh, frozen or canned vegetables. This is a true versatile pantry meal.
1 t olive oil
1 c fresh or frozen corn kernels
1/2 can black beans, rinsed and drained
1/2 c chopped zucchini
4 green onions, chopped
2 garlic cloves, minced
1 T chili powder
1/2 t ground cumin
1/4 t salt
8 (6 inch) tortillas ( I had HUGE ones is the refrigerator, so I made one large quesadilla and cut into wedges)
1 cup shredded cheddar cheese
1 c sour cream
1/2 c salsa
Mix sour cream and salsa together. Refrigerate.
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Heat a medium non-stick skillet over medium-high heat. Swirl in olive oil, heat for 1 minute. Add in vegetables and spices. Cook, stirring occasionally, until veggies are tender, about 8 minutes. Remove from heat.
Place 4 tortillas on baking sheet. Top each with 1/4 of the vegetable mixture and 3 T cheese. Place remaining tortillas on top.
Lightly spray the top of each tortilla with non-stick spray. Bake until tortillas are golden and cheese is melted, about 8 minutes. Cut each quesadilla into 4 pieces. Serve with sour cream/salsa sauce.
These reheat well for lunch or leftovers the next day.
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