It’s hard to beat the convenience of quesadillas — unless they’re waiting for you in the fridge, prepared the previous evening. Instead of standard white flour tortillas, try sprouted or whole-grain spelt, or gluten-free corn, brown rice or teff wraps.
1/4 cup filling as desired from list below:
- Chopped tomatoes Add to list
- Sliced olives Add to list
- Chopped red bell peppers Add to list
- Corn kernels Add to list
- Chopped green onions or finely chopped jalapeño pepper Add to list
To finish tortillas
Spread beans over half a tortilla. Sprinkle other fillings as desired on top, then cover with a bit of cheese. Fold in and press edges together to keep filling inside.
Lightly butter a hot skillet or griddle and heat quesadilla through, turning once, until cheese is melted and fillings are hot, 5 to 7 minutes total. Enjoy hot, or allow to cool for a few minutes, cut into wedges and place in a container before refrigerating. These hearty quesadillas are good cold and can be reheated.
Recipe by, PCC Cooks instructor