EASY VEGGIE QUESADILLAS

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EASY VEGGIE QUESADILLAS

Yes!! Quesadillas have been one of my go-to meals lately, and I loved seeing your take on the recipe. When you reheat quesadillas that have been refrigerated or frozen, what is your technique for reheating them? I find that the reheated quesadillas tend to be a bit soggy so I tend to assemble individually each time I am eating (though I prep a batch of veggies ahead of time), rather than prepping a big batch of quesadillas ahead of time and refrigerating.

INGREDIENTS

• 4–6 large flour tortillas
• 3–4 cups shredded Mexican-blend cheese
• 1 cup chopped fresh cilantro
• dipping options: your favorite salsa, guacamole and/or sour cream
• 2 tablespoons olive oil, divided
• 1 small sweet potato, peeled and diced into 1-cm cubes
• 1/2 teaspoon chipotle chili powder (or regular chili powder*)
• 1 (15-ounce) can pinto or black beans, rinsed and drained
• 1 teaspoon ground cumin
• fine sea salt and freshly-cracked black pepper, to taste*
• 2–3 cups chopped veggies (I used bell pepper, red onion and corn)
• 1 small jalapeño, cored and finely diced

INSTRUCTIONS

1. Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan.  Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through.  Transfer to a separate plate and set aside.
2. Add the remaining 1 tablespoon oil to the pan.  Add the veggies and jalapeño, and sauté for 4-5 minutes.  
3. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes.  Taste and add more salt, pepper and/or cumin if needed.  Transfer the mixture to a large bowl and set aside.  Rinse (or just wipe off) the sauté pan until it is clean.
4. Return the sauté pan to the stove, and reduce heat to medium.  
5. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla.  Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro.  Fold the other side of the tortilla over to create a half moon.  Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden.  (Just lift it up and take a peek to see when it’s ready to go.)  Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
6. Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
7. Serve warm, along with your favorite salsa, guacamole and/or sour cream for dipping.
8. Enjoy!

Recipes adapted from : favfamilyrecipes.com