Veggie Quesadilla

Posted bykatherinelianPosted inRecipes, Vegetarian

Veggie Quesadilla

  • Difficulty: easy
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So delicious that even meat lovers will enjoy it!


This recipe is great for vegetarians and meat lovers alike! You can easily make this vegan by substituting the cheese for vegan cheese and not putting butter on the corn! The doctor tells me to eat all the colors of the rainbow… there are SO many colors in the dish! I hope you all love it!


Ingredients

  • 1 cup butternut squash
  • 1 can black beans
  • 2 ears of corn
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • 1/3 cup cilantro, chopped
  • 1 avocado
  • Mexican cheese (alternatives: Monterey jack, sharp cheddar)
  • Flour tortillas
  • Olive Oil
  • Butter
  • Sour Cream (optional)


Directions

  1. Preheat the oven to 400 degrees
  2. Peel and dice your butternut squash. Coat in olive oil, place on an oven safe tray, and bake for 35 minutes.
  3. Peel the first layer of your corn then place on another rack in your oven. Cook for 25 minutes. You can cook these at the same time.
  4. Prep the rest of your ingredients while the butternut squash and corn are in the oven.
  5. When the corn is done, remove the rest of the husk and coat the corn in butter and salt to taste. Take a knife and cut the corn off the cob. Set aside.
  6. With around 5 minutes left on the squash, heat your pan with around 1 tbsp of olive oil. On medium to medium-high heat, put the onion, peppers, and garlic in the pan. Cook until the onions are transparent. Add the squash, corn, black beans to the pan.
  7. Add chili powder, cumin, paprika, red pepper flakes, and salt and pepper. Add salt and pepper to taste. If you taste a little bit and it seems like it needs something, add a little more salt before adding anything else. Stir in seasoning until well combined.
  8. Allow to cook for at least 5 minutes. Stir occasionally. Turn off the heat and add chopped cilantro.
  9. In a second pan, heat the pan with a drizzle of oil. When hot, place in a flour tortilla and top with cheese. Add as much or as little as you’d like. I like to put a layer of cheese on the whole tortilla. If I am making it for my husband, he likes it with a double layer of cheese so I add more.
  10. When you start to see the cheese melting, add the filling and some of your avocado. Fold over the tortilla and allow to crisp on the bottom. Check the bottom of the tortilla for browning and then flip. Cook the other side until light brown. This makes the quesadilla nice and crispy.
  11. Remove from the pan and slice in half or into quarters. Enjoy with some sour cream for extra deliciousness!

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