INGREDIENTS:
1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms | 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese |
DIRECTIONS:
| 1. | In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan. |
| 2. | Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. |
Changes: I sautéed mushrooms, yellow bell pepper and yellow squash, then added black beans the last second to warm them up. I moved that to a bowl, cleaned the pan, and put one tortilla in with cooking spray underneath. I added cheese, the vegetable mixture, and lots of cilantro, then more cheese, put another tortilla on top and cooked both sides.
Taste: Served them with salsa and sour cream and they were delicious. So happy I'm finding some vegetarian meals.
Thoughts: Could have added onions. The tortillas were not browning or stiffening, so should probably use butter next time.
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