These quesadillas are a convenient and family-friendly meal. They come together in about 20 minutes and feature an array of veggies and hearty quinoa, plus the easy cabbage lime slaw adds a flavorful punch. This recipe comes to us from Natalie Rizzo, RD of Nutrition à la Natalie.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
Makes 2 quesadillas.
2 tablespoon vegetable oil
1 small sweet potato, chopped into cubes
2 teaspoons chili powder
1/4 teaspoon salt
1/4 cup quinoa
1/2 cup water
1 small zucchini, chopped
1 small yellow squash, chopped
1/2 teaspoon chipotle chili seasoning
1 cup red cabbage, thinly sliced
1 tablespoon olive oil
2 whole wheat tortillas
1/3 cup cheddar cheese
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, combine 1 tablespoon of vegetable oil, sweet potato, 1 teaspoon of chili powder and salt. Stir to mix. Spread evenly on a baking sheet and bake for about 20-25 minutes or until tender.
Meanwhile, combine the quinoa and water in a pot. Bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until all the water is absorbed.
While the quinoa is cooking, heat a frying pan over medium heat. When the pan is hot, add 1 tablespoon of vegetable oil, zucchini and yellow squash. Sautee 5-7 minutes or until the zucchini is tender. Add 1 teaspoon of chili powder and chipotle chili and stir. If needed, season with salt.
In a bowl, combine the thinly sliced cabbage, olive oil and juice of 1/2 a lime. Stir to combine.
If you have a Foreman grill or quesadilla maker, turn them on now. Lay the tortilla out flat. Layer one side with cheese, quinoa, zucchini mixture, sweet potatoes and an extra sprinkle of cheese. Fold the tortilla in half.
If you don’t have a Foreman grill or tortilla maker, heat skillet over medium heat. Place the folder tortilla on the Foreman, quesadilla maker or skillet and grill until the tortilla starts to brown and get crispy. It should take about 5 minutes.
Once the tortilla is brown and crispy on each side, remove from the pan. Open up the tortilla and pile in the Lime Slaw. Feel free to add any of the other optional toppings too!