Vegetarian Crepe Quesadillas
Ingredients
Crepes
-
1
cup
white whole wheat flour
-
2
tablespoons
melted butter
-
½
teaspoon
salt
-
4
units
eggs
-
1⅓
cups
2% milk
Tex-Mex Vegetable Filling
-
2
tablespoons
grape seed oil
-
1
ear
corn
-
1
unit
yellow pepper
-
1
unit
green pepper
-
½
unit
red onion
-
2
units
roma tomatoes
-
15
oz
low sodium black beans
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
to taste
salt & pepper
Chipotle Lime Crema
-
¾
cup
plain greek yogurt
-
1
unit
lime
-
1
unit
chipotle pepper
-
¼
teaspoon
salt
-
½
teaspoon
garlic powder
-
¼
teaspoon
smoked paprika
-
2
cups
shredded Mexican Blend Cheese
-
to taste
optional garnishes (diced avocado, sliced jalapenos, fresh cilantro, lime wedges)
Instructions
- Blend the crepe ingredients until smooth and refrigerate overnight.
- Blend the crema ingredients until smooth and set aside.
- Sauté red onion in grape seed oil until translucent, then add yellow and green peppers, smoked paprika, cumin, salt, and pepper, cooking until soft.
- Add corn, tomatoes, and black beans to the vegetable mixture and sauté briefly.
- In a skillet, cook crepes, swirling the batter to cover the pan, flipping after a minute.
- Fill each crepe with the vegetable mixture and cheese, fold, and cook until heated through.
- Serve with Chipotle Lime Crema and optional garnishes.
Nutrition Facts (estimated)
Servings
10-12 crepe quesadillas
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
200mg
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