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When the veggies taste like they were just picked, that's when Market-Fresh Quesadillas are at their peak! Filled with those fresh-from-the-garden picks we mentioned plus all the spicy, bright seasonings you expect in this beloved Tex-Mex favorite, you can count on pure perfection in every bite. Bring the Market-Fresh Quesadillas home and create the tastiest, most refreshing feast you've ever munched on!
When the veggies taste like they were just picked, that's when Market-Fresh Quesadillas are at their peak! Filled with those fresh-from-the-garden picks we mentioned plus all the spicy, bright seasonings you expect in this beloved Tex-Mex favorite, you can count on pure perfection in every bite. Bring the Market-Fresh Quesadillas home and create the tastiest, most refreshing feast you've ever munched on!
Ingredients
- 2 tablespoons olive oil plus more, to taste
- 1/2 onion diced
- 4 cloves garlic roughly chopped
- 4 cups mixed vegetables such as bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, and/or corn, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 2 cups greens optional, such as beet greens, turnip greens, spinach, and/or chard, finely chopped
- 1 cup canned black beans rinsed and drained
- 2 tablespoons water
- 1/4 cup cilantro chopped
- 1 teaspoon lime zest
- 2 cups mozzarella cheese shredded
- 4 tortillas burrito-sized
- 1/4 cup sour cream
- 2 tablespoons hot sauce
Directions
- Preheat the oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- In a large skillet over medium-high heat, add 2 tablespoons of the oil.
- Add the onions and the garlic to the heated oil and sauté until they are fragrant, about 3-4 minutes.
- Reduce the heat to medium. Add the chopped vegetables and the salt to the onion mixture and cook, stirring occasionally, until the veggies soften and release their liquid, about 10 minutes.
- Add the oregano, the cumin, the coriander, and the chili powder to the veggie mixture and stir to combine.
- Add the chopped greens, the black beans, and the water to the veggie mixture and stir until the greens wilt, about 1-2 minutes.
- Turn off the heat, then stir the cilantro and the lime zest into the veggie filling.
- Evenly sprinkle 1/2 cup of the cheese over each of the tortillas.
- Evenly spread 1 cup of the veggie filling on one half of each of the tortillas.
- Fold each of the tortillas in half, then brush the outer sides with the extra oil.
- Evenly place the quesadillas on the prepared baking sheet, then bake until the tortillas are crispy and the cheese has melted, about 15 minutes.
- In a bowl, add the sour cream and the hot sauce and stir to combine.
- Use a sharp knife to cut each the of quesadillas into 4 pieces, then drizzle with the spicy sour cream.
- Serve.
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