This recipe is a favorite of mine because it features some healthy veggies while still feeling like a treat with delicious Quesadilla cheese. And there’s no measuring cup required.
Equipment:
5 whole medium-large tortilla wraps, gluten-free or regular
1 tbsp olive oil
1 whole onion, thinly sliced
1 whole bell pepper, thinly sliced
3 cloves garlic, diced
7 oz baby potbelly mushrooms, sliced
1/3 tsp cumin, to taste
1/2 cup cilantro
1 pinch salt & pepper, to taste
1/1.5 cup salsa
1 tbsp hot sauce,(if needed) .
1/2 cup vegan sour cream, (if needed)
Instructions:
Heat oil in large saute pan. Add onions and peppers, saute for 4 minutes. Mix in mushrooms and garlic, season with salt & pepper. Saute until peppers are tender, adding cumin halfway through.
Once veggie mixture is finished sauteing, spray another saute pan with oil/cooking spray and heat over medium-high. Add tortilla and spread 1/4 cup of Daiya Pepperjack Style Shreds across one half of the tortilla. Let cheese begin to melt and spoon a layer of veggie mixture and 1 tbsp. of cilantro on top. Fold empty half of tortilla over top of veggie side. Finish cooking until outsides are brown and cheese is melted. Repeat process with remaining tortillas.
Serve alongside salsa and vegan sour cream and/or hot sauce, if desired.
