This Vegetarian Calabacitas Quesadillas (I know that’s a tonque twister right!) from Ambitious Kitchen is heaven for lunch. It’s filled with robust flavors, light, but filling and super easy to prepare. The flavors jump right off of these scrumptious ingredients!
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 jalapeno, seeded and diced
- 1 small zucchini, quartered
- Kernels from 1 ear of sweet corn
- 1/4 teaspoon cumin
- Freshly ground salt and pepper, to taste
- 2 large whole wheat tortillas
- 1/2 cup Go Veggie Vegan Mexican Shreds
Instructions
- Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.
- In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and then most of the calabacitas mixture. Top with Go Veggie cheese shreds then top with the other tortilla. Cook 2-4 minutes or until the side is golden brown. Flip tortilla to the other side and cook until golden brown and cheese is melted.
- Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.
Have you tried this Vegetarian Calabacitas Quesadillas recipe? Did you have it for lunch or dinner? If dinner, was it hearty enough as a standalone or did you have to pair it with something else?
