This Is Your Sign to Make Some Veggie Quesadillas

Trifold Veggie Quesadillas
Total Time: 15 minutes
Yield: 4 servings
• 1 cup pinto beans, rinsed and drained
• 1/2 cup pico de gallo or salsa
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup bell pepper, seeded and chopped
• 1/4 cup red onion, chopped
• 4 whole wheat tortillas
• 1/2 cup baby spinach
• 2 cups grated Mexican cheese blend
• 2 tablespoons butter
• Sour cream and guacamole, for serving
Step 1:
Place pinto beans, pico de gallo and spices in a bowl and stir to combine. Set aside. Stir
together chopped bell pepper and red onion in a small bowl.
Step 2:
Heat tortillas in the microwave for 15 seconds to soften. Place tortillas on a cutting board and
cut a slit from the middle out to the edge of the tortillas.
Step 3:
To assemble, place the tortillas in a single layer on the cutting board with the cut pointing
down. Sprinkle 1/2 cup of cheese evenly onto each tortilla. Spoon the bean mixture onto the
top left quadrant, the bell peppers and onions onto the top right quadrant and the spinach onto
the bottom right dividing all ingredients evenly between the tortillas. Beginning with the bottom
left quadrant fold over the beans and fold two more times to create a triangle. Continue folding
the remaining tortillas.
Step 4:
Heat a 12 inch cast iron or nonstick skillet over medium high heat and add butter. Once the
butter is melted, place two quesadillas in the pan and press down with a spatula. Cook for 2-3
minutes or until golden and flip. Cook an additional 1-2 minutes until the bottom is golden and
cheese is melted. Remove from the pan and cook the remaining 2 quesadillas.
Step 5:
Serve warm with sour cream and guacamole if desired.

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