If you are like me, you fumbled for years flipping your Quesadilla in a pan on the stove, the filling spilling out everywhere. Once I discovered that you could bake them I thought to myself-genius! You will never go back trust me. Not only is this method easier, it is a healthier option since the Quesadillas are baked, as opposed to being drenched in oils to prevent sticking to the pan. Here is a simple and seriously delicious vegetarian recipe I use at least once a week in my kitchen. Most of the ingredients came right out of the garden-enjoy!
From my organic garden–
1/2 green pepper-diced
1 hot pepper-diced
1/4 cup chopped zucchini-cut into quarters
6-7 Sungold tomatoes-cut in half
4 pieces of garlic chives-chopped
cilantro-chopped-use as much as you prefer-for me it is usually a lot!
oregano-about 5 leaves chopped
basil-about 3 leaves chopped
1 piece of Kale
Store bought ingredients–
feta cheese-about 1 1/2 Tbsp.
Organic canned black beans-1/4 cup
Brown rice-cooked, about 1/3 cup
Shredded sharp cheese and shredded Monterey-about 1/2 cup
Whole wheat tortillas
purple onion-1/4 chopped
garlic-4 cloves minced
misto with olive oil-**you must get one of these if you have not yet! They are a perfect alternative for the traditional store bought cooking sprays-minus the nasty ingredients such as propellent and anti-foaming agents-YIKES!
See link below for more info!
Pre-heat oven to 400
Line a baking sheet with non stick foil.
Sauté zucchini, green pepper, garlic, onion, and hot pepper in 1 Tbsp. olive oil for about 2 minutes or until half way cooked. I do not cook with a lot of salt and you will be getting salt from the cheese in this recipe. But if you would like to add salt, here would be a good time. Add a dash of sea salt to veggie mixture as you are sautéing. You want veggies to be crisp still, as they will continue cooking in the oven.
Spray a few sprays of your Misto olive oil onto the foil where the tortilla will lay
Place one tortilla on the foil lined baking sheet.
Spread pre-cooked rice and black beans evenly over tortilla.
Top rice and beans with sautéed veggies.
Add halved tomatoes.
Add feta cheese.
Top with all herbs-cilantro, basil, and oregano, and chives.
Sprinkle shredded cheese over tortilla.
Place a second tortilla on top.
Spray the top tortilla with about 5 sprays from your misto.
Place baking sheet in oven.
Bake for about five minutes and then check. The top tortilla will probably bubble up some. Take a spatula and press down upon the top to help seal the cheese and the two tortillas together. Continue baking for another 5 minutes or so or until the tortilla is brown and crispy.
When finished, take out and let cool for a few minutes. Slice into halves with a pizza cutter. Serve with a side of organic plain greek yogurt in place of sour cream. This option is lower in fat and higher in protein and it is just as delicious! You can also serve with a side of guacamole and blue corn tortilla chips. YUM!
**Kid Friendly Tip** You can make these with just cheese and when they come out of the oven, spread a little butter (made with olive oil) on top. My son gobbled these up!