How To Make Quick & Easy Veggie Quesadillas By Jamie Oliver

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

black beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas are high in protein, while pinto beans are often less expensive.

Heat olive oil in a skillet over medium heat.

Sauté onion until translucent, about 3-4 minutes.

Add bell peppers, zucchini, and mushrooms; cook until softened, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

Season with cumin, chili powder, salt, and black pepper; mix well.

Remove vegetable mixture from skillet and set aside.

Wipe skillet clean and return to heat.

Place a tortilla in the skillet and sprinkle half with cheese.

Add a portion of the vegetable mixture on top of the cheese.

Sprinkle more cheese over the vegetables and fold the tortilla in half.

Cook until the bottom is golden brown, about 3-4 minutes.

Flip the quesadilla and cook the other side until golden and cheese is melted, about 3-4 minutes.

Remove from skillet and let cool slightly before cutting into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens