Quesadillas are a great way to sneak more vegetables in your diet. The Mexican sandwich of sorts doesn’t have to be an indulgence, and all it takes is replacing the obvious culprits — white flour tortilla and meat fillings — with their body and animal-friendly counterparts. This vegetable quesadilla recipe does just that, and it’s ready in minutes!
The secret is in picking the right cheese and adding the right spices to keep the filling component of the quesadilla tantalizing for your taste buds. The caramelized onions and cumin cook together and create an earthy punch that makes your mouth water, while the goat cheese adds depth and creaminess that mellow out the tang from the spices and heat. Use goat cheese instead of cow cheese, since goat cheese is lower in the hard-to-digest protein, casein. The tomato adds an element of freshness to the vegetables quesadilla recipe that cheers you on bite after bite.
Makes one quesadilla
- 1 whole-grain/whole-wheat tortilla
- 1/4 cup thinly sliced white onion
- 1 tablespoon extra-virgin olive oil
- Dash of salt and pepper
- 1/2 teaspoon cumin
- 1/2 cup shredded or pieced goat cheese
- 1/2 a large tomato, sliced
- Fresh herbs for garnish
Photo Credit: GlowKitchen