Veggie Quesadilla Recipe
Tomato tortilla, edamame, black beans, corn, sweet potatoes, feta and Monterey Jack. Served with mango organic greens salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla Ingredients
Method
Preparation Directions
- 1
Prepare the Filling
In a large bowl, combine edamame, black beans, corn, mashed sweet potatoes, feta cheese, and Monterey Jack cheese. Mix well until all ingredients are evenly distributed.
- 2
Assemble the Quesadilla
Lay one tomato tortilla on a clean surface. Spoon a generous amount of the filling onto one half of the tortilla. Fold the other half over to cover the filling, pressing down gently.
- 3
Cook the Quesadilla
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling, adding more oil as needed.
- 4
Serve
Cut the quesadillas into wedges and serve warm with a side of mango organic greens salad.
