Veggie Quesadillas

Veggie quesadillas

School has been back in session for a week, and the lazy days of summer have given way to a brand new schedule for our family. I’m pretty much okay with that. As much as we enjoyed summer activities- going to the zoo, making crafts at the art museum, splashing in the cold waters of a mountain stream, and of course taking a picnic lunch wherever we went- we were all ready for a return to regular routines.

The busyness of school and fall activities will soon be setting in everywhere, and most families will find that this time of year brings a renewed need for easy, but healthy weeknight meals. So this week I will be focusing on just that- nutritious dinners that can be quickly prepared. Today’s recipe is Veggie Quesadillas. I use onions and spinach or kale in the filling, but you can certainly add other veggies or use different ones. You can add black beans, too. If needed, you can make these quesadillas gluten free by using tortillas made with corn or other gluten free grains. I bake quesadillas in the oven; it’s much easier and a lot less messy than trying to flip them in a pan.

Veggie Quesadillas

Ingredients:
1 Tbsp. butter
1/2 onion, chopped
1 tsp. crushed garlic
1 tsp. chili powder
1 cup frozen spinach or kale
8 small tortillas
2 cups grated cheese
Toppings: grape tomatoes (halved or quartered), avocado, salsa

Onions

Open quesadilla

Directions:
1. Preheat the oven to 350 degrees. Put the butter, onions, and garlic in a small pan or iron skillet over medium heat.
2. Cook for several minutes, stirring occasionally. Add the chili powder, and stir again.
3. Add the spinach or kale, and cook for several more minutes, then remove from heat.
4. Place the tortillas on one or two greased baking sheets. Sprinkle 1/4 cup of cheese on each tortilla. Spread 1/4 cup of the veggies over the cheese. Top with another 1/4 cup cheese, and place another tortilla on top of each of the others.
5. Bake the quesadillas in the oven for about 10 minutes, or until the cheese is melted, and the tortillas are lightly browned.
6. Add your toppings.

Quesadillas on a pan

Veggie Quesadillas

Ingredients:

1 Tbsp. butter
1/2 onion, chopped
1 tsp. crushed garlic
1 tsp. chili powder
1 cup frozen spinach or kale
8 small tortillas
2 cups grated cheese
Toppings: grape tomatoes (halved or quartered,) avocado, salsa

Directions:
1. Preheat the oven to 350 degrees. Put the butter, onions, and garlic in a small pan or iron skillet over medium heat.
2. Cook for several minutes, stirring occasionally. Add the chili powder, and stir again.
3. Add the spinach or kale, and cook for several more minutes, then remove from heat.
4. Place the tortillas on one or two greased baking sheets. Sprinkle 1/4 cup of cheese on each tortilla. Spread 1/4 cup of the veggies over the cheese. Top with another 1/4 cup cheese, and place another tortilla on top of each of the others.
5. Bake the quesadillas in the oven for about 10 minutes, or until the cheese is melted, and the tortillas are lightly browned.
6. Add your toppings.

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2 thoughts on “Veggie Quesadillas

  1. Pingback: Healthy Lunch Ideas | An Ever Green Life

  2. Pingback: Shrimp Fajitas | An Ever Green Life

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