Veggie Quesadillas!
Ever since Kate and I had veggie quesadillas on Mackinac Island last year, I've wanted to make them for myself. Kate and I made some a month or two ago, and they were pretty good. I had all the ingredients and I've been craving something deliciously healthy and flavorful for a while (sorry Amy's Country Cheddar Veggie Bowl, you just don't quite hit the spot).
~1-2 cups mixed veggies (I used frozen broccoli and cauliflower, the Meijer mixed veggies [beans, corn, peas, and carrots], and fresh zucchini and onions)
1 can black beans
Spices to taste (I used ~1/2tsp of cayenne pepper and onion powder, ~1tsp of minced garlic, and ~1tsp of dried basil)
2 whole wheat tortillas
~1 cup Mexican Cheddar Jack cheese (the pepper jack cheese Kate and I got from ELFCO was a lot tastier, but definitely more expensive).
Cook veggies, beans, and spices together. Put 1 tortilla on a large flat pan (I used a pancake pan) and put half the cheese on top. Spoon some of the veggies on top, and then the rest of the cheese. When the bottom layer of cheese is melted, put the other tortilla on top and flip for w few minutes until the other layer of cheese is melted.
~1-2 cups mixed veggies (I used frozen broccoli and cauliflower, the Meijer mixed veggies [beans, corn, peas, and carrots], and fresh zucchini and onions)
1 can black beans
Spices to taste (I used ~1/2tsp of cayenne pepper and onion powder, ~1tsp of minced garlic, and ~1tsp of dried basil)
2 whole wheat tortillas
~1 cup Mexican Cheddar Jack cheese (the pepper jack cheese Kate and I got from ELFCO was a lot tastier, but definitely more expensive).
Cook veggies, beans, and spices together. Put 1 tortilla on a large flat pan (I used a pancake pan) and put half the cheese on top. Spoon some of the veggies on top, and then the rest of the cheese. When the bottom layer of cheese is melted, put the other tortilla on top and flip for w few minutes until the other layer of cheese is melted.