Vegetarian Quesadillas
Cheesy, Flavorful, and Veggie-Packed.
Servings: 2 people
Ingredients
- 2 Tortillas
- 1 Zucchini, chopped
- 1 Carrot, chopped
- 1 Red Bell Pepper, chopped
- 150 g Mushrooms, chopped
- 1 Onion, chopped
- 2 Garlic cloves, minced
- Salt to taste
- ½ teaspoon Black Pepper
- 1 teaspoon Dried basil
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- 1 teaspoon Tomato Concentrated Paste
- Cheddar Cheese to taste
- 1 Tablespoon Extra-virgin olive oil
Instructions
- In a pan on medium-high heat, add the olive oil, onions and carrots. Cook them for about 5 minutes.
- Add the garlic and tomato concentrated paste. Cook it for another minute.
- Add the bell pepper, zucchini and mushrooms. Cook everything for about 5 minutes on medium heat or until the vegetables are fully cooked.
- Add all the seasonings and mix it well. Remove the vegetables from the pan and reserve.
- In the same pan, add one tortilla on medium-heat. Cook for a minute, or until the tortilla is golden. Do not overcook it, as it would become very dry. The tortilla should still be very soft and fluffy.
- Flip it and cook it on the other side. Reserve. Do the same with the second tortilla, but only with one side (leave the other side uncooked).
- Place the uncooked side of the tortilla in contact with the pan, in medium-low heat. Add the cheddar cheese and on top of it.
- The add the vegetables. Close the pan with a lid to speed the process of melting the cheese. It will take only about 1 minute.
- Remove the lid and add the second tortilla on top of the vegetables. Place the tortilla in a place and cut it in 8 pieces.
- Serve it hot with a side of a green salad, potato wedges, refried beans, guacamole or sour cream.
