Best Farmers Market Vegetarian Quesadillas Recipes

FARMERS MARKET VEGGIE QUESADILLA

Farmers Market Veggie Quesadilla image

Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

Provided by Sylvia Fountaine | Feasting at Home

Categories vegetarian dinner

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1/2 an onion, diced (1 cup)
4 garlic cloves, rough chopped
4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
1/2 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
1/4 cup cilantro, chopped- optional
1 teaspoon lime zest- optional
1/4 cup sour cream (or yogurt)
2-3 tablespoons hot sauce (fermented hot sauce is great here)

Steps:

Preheat the oven to 400F (or preheat grill to medium)
Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

Nutrition Facts : ServingSize One quesadilla with 1 tablespoon Spicy Sour cream, Calories 474 calories, Sugar 7.1 g, Sodium 1467.1 mg, Fat 21.5 g, SaturatedFat 7.7 g, TransFat 0.3 g, Carbohydrate 51.1 g, Fiber 7.1 g, Protein 22.1 g, Cholesterol 32.7 mg

VEGETARIAN QUESADILLAS

Vegetarian Quesadillas image

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

Provided by maggiecain

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion, slivered
1 clove garlic, finely chopped
1 (15 ounce) can vegetarian refried beans
8 (8 inch) whole wheat tortillas
½ cup reduced-fat shredded Cheddar cheese
2 teaspoons vegetable oil, or as needed
1 cup salsa

Steps:

Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g

FARMER'S MARKET VEGETARIAN QUESADILLA

Farmer's Market Vegetarian Quesadilla image

Farmer's Market Vegetarian quesadilla is an easy peasy, quick 10-minute lunch idea recipe using fresh swiss chard, peppers, and corn.

Provided by Renu Agrawal-Dongre

Categories Appetizer Main Course

Number Of Ingredients 10

Ingredients

1 Cup chopped Vegetables (-I used Chard greens, Chard stalks, Green & Red pepper)
½ Cup Sweet Corn kernels
¼ Cup chopped onion
1-2 small chilly ((Optional))
1 teaspoon Oil
1 tablespoon Red chilly sauce
1 teaspoon Smoked Paprika Powder ((Red chili powder can be used too or can be skipped completely))
Salt to taste
1 Cup of grated Cheese ((or as required - I have used Cheddar Cheese))
2 Tortillas

Steps:

In a pan or a wok add the oil.
Once hot add the onion and chilly and saute for 2-3 minutes.
Now add in the corn kernels, chard stalks, and Red chilly sauce.
Mix and let it cook for 2-3 minutes.
Add the peppers, Smoked paprika powder, salt to taste and cook it further
Add the green veggies in the last and cook it until they are slightly cooked.
Mix everything and switch off. Let it cool down for 5 minutes.
On a griddle or a crepe pan, slightly cook the tortilla on a pan with either butter or oil on one side.
Flip and add stuffing on half of the side.
Top it with a generous amount of grated cheese.
Fold it, slightly press it from the top and let it cook.
Flip and let it cook on the other side until the cheese starts melting and you see brown spots appearing.
Serve it with a dip of your choice.