Recipe: Farmer's Market Veggie Quesadillas

Ingredients

2 tablespoons olive oil
½ onion diced
4 cloves garlic
4 cups finely chopped veggies (bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc.)
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1-2 cups chopped greens (beet greens, turnip greens, spinach, chard, etc.)
1 cup black beans (cooked or canned)
2 tablespoons water
¼ cup cilantro (chopped, optional)
1 teaspoon lime zest (optional)
4 10-12 inch tortillas
6 ounces shredded cheese (Oaxacan string cheese, mozzarella, pepper jack, etc.)

Preheat the oven to 400°F or grill to medium.
Heat olive oil in a skillet, sauté onion and garlic until fragrant.
Add chopped veggies and salt, stirring until softened, about 10 minutes.
Stir in oregano, cumin, coriander, and chili powder.
Add greens and black beans, stir until greens wilt.
Add water to loosen the mixture and turn off the heat.
Optionally stir in cilantro and lime zest.
Assemble the quesadillas by scattering cheese on one half of the tortilla, adding veggie filling, and folding over.
Brush the outside with oil and bake for 15 minutes until crispy and melty.
Cut into pieces and serve with spicy sour cream and pico de gallo.

Servings

Calories

474

Total fat

21.5g

Total carbohydrates

51.1g

Total protein

22.1g

Sodium

1467.1mg

Cholesterol

32.7mg