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It’s springtime and you know what that means….bikini season is right around the corner! For those of you who are just trying to drop a few pounds (being that too much meat and not enough fiber causes your stomach to bloat) or trying a new lifestyle, this is a tasty, filling and healthier quesadilla option.

NOTE: this recipe can easily be adapted to a gluten free and/or vegan option.

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Ingredients

• Seasonings (to taste)
  • Adobo
  • Black Pepper
  • Mrs. Dash
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1/2 cup chopped red onion
  • Note: I did not add these in because I’m not a fan of onions
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil
• cooking spray
• 6 (9 inch) whole wheat tortillas
  • Note: May be substituted for gluten free wrap bread
• 1 1/4 cups shredded taco cheese
  • Note: May be substituted for vegan cheese

Directions

1. In a large nonstick pan, season and cook cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Tags: Gluten Free, Meatless Monday, Quesadilla, Vegan, Vegetarian