Quick Veggie Quesadillas

The saying that you never know when love will strike is true. My taste buds have had a passionate affair with the quesadilla that started in a food twilight zone known as the Astoria neighborhood in Queens, New York. Around the corner from my apartment was this little hole-in-the-wall Mexican restaurant. They served a black bean and cheese quesadilla (and not much else) that was something to fall in love with. When I moved back to the Upper West Side of Manhattan I found a local Tex-Mex haunt that served a mushroom and spinach quesadilla on a whole wheat tortilla that spoke to my evolving desire for healthier alternatives to my favorite foods. In the many years since I left New York I have been on a quest to make a quesadilla at home that would take my taste buds back to those passionate days in New York (I think I've stretched the love theme too far).

Here is my recipe for quick and healthy veggie quesadillas. We serve them with sour cream, guacamole, and salsa for the grown-ups - Daddy Flava likes his with a Negra Modelo. Baby Flava loves hers sans accoutrement. I love a quesadilla for Baby Flava because it is such a well rounded toddler meal (whole grains, dairy, two kinds of protein, and veggies) and it is also super tasty. Plus, BF can pick up the triangles and feed herself, which is always a plus in our house.


Quick Veggie Quesadillas
1 package of 100% whole wheat wraps/tortillas
1 cup shredded smoked Gouda
1 cup shredded Parrano
1 can of fat-free refried black beans (we like the Trader Joes brand)
Canola Oil (preferably in a spray can)
Pinch of salt
Veggies
- Sliced sautéed zucchini
- Sauteed spinach
- Sauteed mushrooms

Pre-heat a large skillet on the stove, once warm spray lightly with Canola oil. Take one wrap/tortilla and spread a generous helping of beans on one half. Sprinkle 1/4 of the Gouda and 1/4 of the Parrano on top of the beans. Place a generous helping of your veggies of choice on top of the cheese. Fold the wrap/tortilla in half and place it in your hot skillet. Cook until the bottom is golden; then spray the top half of the quesadilla with canola oil and sprinkle with a pinch of salt before flipping over. Once both sides of the quesadilla are golden brown remove it from the pan, let cool for 2 minutes, and then cut into triangles. Repeat with the remaining 3 wraps/tortillas.

These are great hot off the skillet but leftovers also make a tasty snack cold.

- Mama Flava