Like this hummus wrap, this is my go-to lunch on busy days. I put it together in less than 20 minutes as an after-school snack for my daughter. Along with being delicious, these are pretty filling, wholesome, and also healthy if you go easy on cheese and do a few healthy substitutions.
Give these Veggie Quesadillas a go
These are pretty easy to put together in just 20 minutes. A packet of tortillas, a can of beans, fresh veggies, and spices is all you need to make these. The filling is a flavorful blend of spices making the quesadilla nothing but boring. Best way to use up any leftover veggies or feed the fussy eater some vegetables.
Tortillas – Flour tortillas are widely used and also easily available. You could use wholegrain or corn tortilla as well. 8-inch Tortilla is a perfect size. Beans – you can use red or black beans, either will work. Just drain it well. Corn – nothing like fresh seasonal sweet corn. frozen or canned will work here too. Onion, garlic Tomato pasta – I prefer using tomato paste over fresh tomato because its has deep flavor and doesn’t water down the filling. Red Pepper Taco seasoning – Homemade or packaged but look for the ones with low or no salt. Cheese – Love using cheddar. Monterey Jack and peppery Jack are a few other cheeses that melt well. Last option would be Mozzarella, not big on flavors but good stretchy cheese for the gooey filling. Cilantro
Quesadillas are best for their ease and convenience of making. Instead of using an array of spices, Taco seasoning is a shortcut but does the job pretty well.
More Filling ideas
Beans and corn keep the Quesadillas filling and take care of the protein part of your meal. You can experiment with vegetables but keep it 2-3 types at a time. Mushroom is great for its meaty texture and umami. Either chop or slice the mushrooms and cook until golden brown in color. If using mushroom I would skip adding beans to the filling. Zucchini, squash again great as filling. Because zucchini is high on water content, don’t go overboard on it. Quickly sear or grill zucchini before adding to the filling. For some heat, add fresh or pickled Jalapenos. I love to keep the peppers bit crunchy, so I add it at the end. If using mushroom, cook it separately until golden in color then add it to the filling.
Place one tortilla on a hot skillet, spread a thin layer of filling, top it with cheese. Place another tortilla on top. Cook on low heat allowing the cheese to melt. Gently press the top tortilla, the gooey cheese will act as glue and hold it. Carefully flip, and let it crisp up. It will look like a stuffed pizza, use a pizza cutter or knife to cut into wedges. The issue with this way of assembling is, that while filliping there are chances of the mixture spilling out. Also it a bit messier to eat the wedges. The second method, that I always do is to fold in half. Place on tortilla on the skillet. Fill one half with mixture, fold the empty half on top creating a half-circle kind os thing. Cook on both sides until crispy.
Reheat-
The good news is you can reheat it and get the crispness back. Heat a skillet well, place the leftovers, and cook on low heat until it is crispy on both sides. Do you know you can also make a really filling Quesadilla for breakfast or brunch filled with cooked sausages and eggs.
