kristin cooks
kristin cooks

 weeknight vegetable quesadillas

These grain-free quesadillas make a quick, healthy and delicious weeknight dinner for two. When you make them, you should have extra stir-fried vegetables. I do this is on purpose ;) I serve the extra veggies on the side and eat them with a fork.

Makes: 2 servings

What You’ll Need:

  • Two grain-free tortillas (I love the almond flour tortillas from Siete). You can also use Rudi’s gluten-free tortillas, large organic corn tortillas or medium-sized organic flour tortillas if you’d like

  • 2 cups fresh organic spinach leaves

  • 1 cup organic broccoli florets, chopped

  • 1 cup organic frozen corn kernels

  • 1/2 organic bell pepper, diced

  • 1/2 chopped organic zucchini

  • 1/2 cup vegan mozzarella cheese (we love So Delicious Mozzarella but Daiya and Miyokos fresh mozz are also great options)

  • 4 Tbsp chipotle salsa (or your favorite salsa)

  • 1 Tbsp olive or coconut oil

  • 1 Tbsp nutritional yeast

  • 1/4 tsp garlic powder

  • 1/4 tsp salt

For the guacamole:

  • 1 small ripe avocado or 1/2 large avocado

  • 6 cherry tomatoes, diced

  • Juice from 1/4 lime

  • A pinch of salt, pepper and garlic powder (to taste)

  • Optional: a few chopped cilantro leaves and/or 1 tsp finely diced jalapeno pepper (seeds removed). I’ll be honest, when I’m in a hurry I usually leave these two out and it’s still great.


To Make:

Turn your burner to medium heat. In a large wok or frying pan, heat your oil. Add diced red bell pepper, chopped broccoli, chopped zucchini and frozen corn kernels. Add 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1 Tablespoon of nutritional yeast and saute for 5 minutes.

Add 2 cups of fresh spinach and saute for another 2 - 3 minutes, until the leaves are wilted.

Add 4 Tablespoons of chipotle salsa and continue to saute for another 2 - 3 minutes.

In a separate frying pan, warm both sides of your tortilla over medium heat for a few seconds. Top one half with 1/4 cup of your favorite vegan cheese and then top the vegan cheese with your vegetable mixture.

Fold the tortilla in half so the cheese is on the bottom. When the bottom of the tortilla its a light golden brown and the cheese is melted, carefully flip it over and cook the other side for another 2 - 3 minutes. You’ll know it’s done when both sides are a light golden brown.

Remove from the burner, cut in half and serve with a side of guacamole and salsa.

For the Guacamole:

Remove the pit from your avocado and put it in a small mixing bowl. Add diced cherry tomatoes along with the juice from 1/4 lime. Ad a pinch of salt, pepper and garlic powder (to taste).

Mash with a fork.