Quesadillas are usually packed with a bunch of cheese. But, we’ve switched things up by stuffing them with beans and veggies – a more healthful, filling, nutrient-rich alternative, with all the flavors of a classic. A delicious win-win!
QUESADILLAS
Vegan, dairy free, gluten free (optional)
Recipe by Jentry Lee Hull adapted from the Green Chef
Yields 2 large quesadillas
You will need: a high-powered blender or food processor, knife, cutting board, non-stick skillet, pizza cutter, spatula
FILLING INGREDIENTS
- 1 ½ cups (or 1-15oz. can, rinsed and drained) pinto beans or white beans
- juice from 1 lime
- small handful fresh cilantro
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1-2 tsp. chili powder
- ½ tsp. pink salt
- 1 Tbsp. nutritional yeast
- water, to thin
FAJITA VEGGIE INGREDIENTS
- Water, broth or oil, for sautéing
- ½ yellow or red onion, sliced lengthwise
- ½ bell pepper, seeded and sliced lengthwise
- 1 heaping cup cremini mushrooms, trimmed and sliced
- 2 cloves garlic, minced
- juice from ½ lime
- pink salt, to taste
- cayenne pepper, to taste
EXTRAS and TOPPINGS
- 4 large whole grain or gluten free tortillas
- Avocado
- Fresh cilantro
- Salsa
- Hot sauce
FILLING METHOD
- Combine all ingredients, except for water, in a blender or food processor. Blend just until ingredients are well-incorporated and partially smooth. Scrape down the sides as you go.
- Add water to thin, if needed.
- Adjust seasoning to taste.
FAJITA VEGGIE METHOD
- Preheat oven to 200 °
- In a large non-stick skillet over medium heat, add onions, bell peppers and mushroom. Sauté, using water/broth or oil. Toss or stir frequently and cook for a few minutes, or until veggies are golden brown.
- Add minced garlic and sauté for another minute.
- Add lime juice, salt and cayenne.
- Adjust seasoning to taste.
- Transfer veggies to an oven safe dish and keep warm in the oven until ready to serve.
QUESADILLA METHOD
- Spread an even layer of filling onto two tortillas, add small handful of the fajita veggies to the filling layer, and top each tortilla with a second tortilla.
- If you have extra filling, use more tortillas.
- In a large nonstick skillet over medium heat, add 1 tsp. oil (if desired) and cook quesadilla (1 at a time) for a few minutes on each side, or until golden brown.
- Repeat with the remaining quesadilla(s).
- Cut quesadillas into sections, on a cutting board, using a pizza cutter.
- Transfer to serving plates and top with leftover fajita veggies.
- Garnish with avocado, fresh cilantro, salsa, hot sauce, or any other desired toppings.
- Enjoy!
Thrive on,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 11/12/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – HIIT Saturday
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Chipper Saturday