Veggie Quesadillas: Simple & Quick

When my husband and I married we were both kind of unsure about how we would handle dinner. Neither of us were particularly good cooks, and I had so many evening classes that for our first year of marriage we kind of just did our own dinner thing.  After I graduated, I had three months of unemployment after the Bar and so I randomly decided that dinner would now be my thing. Surprisingly, it turned out that I was a pretty good cook.  It’s so funny how you can have talent for certain skills and you won’t know how good you are until you try–thats a subtle reminder for myself to try new things!  But while I do gladly take on cooking duties, I also work a full-time job and somedays I don’t have the energy to cook something healthy, filling, and tasty. 

But! One of my go-to recipes is so simple. It’s vegetarian based, but really filling. First, I’m all about sweet potato/bell pepper/red onion combo. I prefer this veggie mix because it tastes so savory and fresh, but you can use whatever veggies you prefer to sauté.

You need (serves 2):

• Tortillas
• Chihuahua Cheese (please never use anything other than Chihuahua/quesadilla cheese for your quesadillas!)
• 1 Bell Pepper
• 1/4 Red Onion
• 1 med Sweet Potato 

Sauté the vegetables (sweet potato first); add your preferred seasonings (I like adobo and garlic)

Heat the tortillas; melt cheese on tortillas. As you can see, I have a hard core comal because I’m like a serious Mexican when it comes to tortillas. 

When cheese is melting, place the veggies on top and then fold tortillas. Aaaand you’re done!

Super easy!  For sides, I cut up an avocado and mashed some black beans.  It’s such a tasty meal and filling even though there’s no meat.  If you want to add meat but are pressed for time, you can just cook chicken in a crock pot during the day so that there’s less prep time. 

Let me know if you try it or make an alterations!