Jun 16 2009
Veggie Quesadillas
Ingredients
Olive oil
3 packages of Mexican cheese
2 packages of large tortillas
1 can of black beans
1 can of artichoke hearts (halved or quartered)
2 large green bell peppers (or add in a red pepper)
1 large Vidalia/sweet onion
1 bag of baby spinach
2 med. sized summer squash
3-4 cloves of garlic
Prep
Cut peppers and onions into strips and sauté with olive oil. I like to sauté them separately because they cook differently. Once they are al-dente, remove and let cool. They will release a lot of liquid so make sure to let them cool for a little bit.
Cut squash in half lengthwise and then into half moon shapes: Sauté with olive oil.
Mince garlic and sauté with olive oil until tender (med heat). Put the entire bag in the pan and cover until the spinach starts to wilt… mix with garlic and set aside.
Drain black beans and artichoke hearts. You can chop the artichoke hearts into smaller pieces if you want.
Preheat the oven to 450.
Cooking
Start setting up your tortillas. I usually put 2-3 in the oven at a time. Once you are ready, spread a fair amount of cheese on the bottom and sprinkle what ingredients you want in each. Top with more cheese and place onto the rack of the oven. They need about 4-5 minutes (maybe more) each side. You will have to flip them in the oven so get a metal spatula ready. Once they are ready, let them cool and cut in half and then in thirds.
Top with sour cream and guacamole!
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