Vegetarian Calabacitas Quesadillas
Quesadilla time!
I was seeking through my blog archives the other day and realized that We haven’t made a quesadilla recipe in century.
Okay century may be a little bit of an exaggeration; if we’re being technical, it’s been two years. 2 YRS since tortillas and cheese danced on my tongue in lovely matrimony.
Guess I’ve been too busy building enchiladas?
But quesadillas are thus much easier. And something could argue, just as tasty when dipped in salsa and guacamole.
This recipe is one of my favorites since it reminds me of my sweet and feisty Grandmother, Gloria Rivera. The truth is, Gloria Rivera can be a true woman boss in her personal right. She’s sassy, eccentric and eats more dessert than anyone I understand. Gloria Rivera loves green chile, bran muffins and range dance. She also matches her friends at the local Starbucks on Wednesday to participate in knitting classes until 11pm at night. Finally she also occurred to expose me to Calabacitas, a fresh Mexican style aspect dish that’s fundamentally offered with EVERYTHING.
Calabacitas translates to squash (zucchini) in Spanish. It seems that everyone includes a different way of making them ‘” some with butter and others with heaps of cheese. Should anyone ever find yourself at a cafe in New Mexico, it’s very likely that you’ll stumble across calabacitas being a aspect dish. So easy to make, but an addicting recipe that will have got everyone returning for more, especially when covered in mozzarella cheese.
Today I made a decision to stuff calabacitas right into a crispy whole wheat tortilla with plenty of Mexican Move Veggie Parmesan cheese It’s vegan-friendly, packed with potassium, plus a decent quantity of protein. I just finished eating the final quesadilla with salsa verde and large scoops of my mango guacamole My stomach is happy.
This recipe would make a great easy lunch or dinner. If you’d like a little more compound, simply add in 1/2 glass of black beans or cooked poultry. Enjoy! xo
Vegetarian Calabacitas Quesadillas
Prep time:
10 mins
Cook period:
10 mins
Total time:
20 mins
Ingredients
1 little zucchini, quartered
1/4 teaspoon cumin
2 large whole wheat grains tortillas
1/2 cup Go Veggie Vegan Mexican Shreds
Instructions
Add essential olive oil to some medium skillet and place more than medium heat. Next add garlic clove, onion, jalapeno, zucchini and corn; saute for 5-6 a few minutes or until onion begins to soften and be translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.
In the same skillet, add another teaspoon of oil or spray with non-stick cooking spray. Add 1 whole wheat tortilla and most of the calabacitas mix. Top with Proceed Veggie cheese shreds then top with the other tortilla. Cook 2-4 moments or before side is golden brown. Flip tortilla towards the other aspect and prepare until golden brown and cheese is usually melted.
Cut into 4 large pieces or 6 medium slices. Acts 2 people. Serve with salsa and guacamole.
Want more protein? Try adding in 1/2 cup of black coffee beans towards the quesadillas!
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