Light Luscious Vegetarian Quesadilla Food

VEGETARIAN QUESADILLAS

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.

VEGETARIAN BREAKFAST QUESADILLAS

Steps:

• Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
• Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
• Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
• Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
• Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
• Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
• When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
• When both are finished, slice and serve with fruit salsa.

HEALTHY STUFFED VEGETARIAN QUESADILLAS

Steps:

• Place oven on the broil setting.
• Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
• Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
• Remove from oven, and spread fat free sour cream on top. Serve warm.

LIGHT & LUSCIOUS VEGETARIAN QUESADILLA

Steps:

• Heat olive oil in a medium frying pan. Wilt Baby Spinach in the oil until tender, but so that it still is separate leaves. Set aside to cool for 3 minutes.
• In a large bowl mix by hand: Pine Nutes, Gouda, shallots, and Black Beans. Add Baby Spinach once cooled.
• Spoon 3 tablespoons of mixture onto a flour tortilla. Top with another tortilla. Fry tortillas in frying pan for 2 minutes per side or until golden brown.
• Cut quesadillas into quarters and serve with salsa or guacamole.