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
From the Organic Authority Files
Heat the olive oil in a saucepan large enough to comfortably hold a flat tortilla. Sautée onions over medium heat until translucent, seasoning with salt, pepper, and cumin as they cook. After about 5 minutes, when the chopped onions become translucent, remove from the pan and set aside in a small dish for later use.
In the same pan over medium heat, lay the tortilla flat. Evenly distribute the cheese over the tortilla. Top one side of the tortilla with cooked onions, sliced tomato, and a few leaves of your favorite fresh herbs.
When the cheese begins to melt, fold the cheese-only side of the tortilla over to meet the side with the tomato and onions. Let cook for another minute and then remove from the pan. Slice the quesadilla into wedges and garnish with more fresh herbs.
Photo Credit: GlowKitchen