This recipe came originally from a weight-loss recipe that my boss was making. Well…the idea was great…but I ended up modifying the recipe over the years quite a bit…and the recipe has morphed into a vegetable quesadilla that is versatile and explodes with flavor.
This can probably feed two people, I usually eat the whole quesadilla by myself =)
1/4 cup red onion, diced
1/2 green bell pepper, diced
5-7 grape tomatoes, diced (Note: You may want to discard some of the tomato juice to avoid making the quesadilla soggy)
1/2 (14-ounce) can organic beans (optional) (Note: I have used black beans and kidney beans before, both types work great. Added benefit, in addition to the taste, is adding protein to your meal.)
sea salt, to taste
black pepper, to taste
red pepper flakes, to taste
chili powder, to taste
2 large tortillas
shredded cheese (I prefer Mexican cheese)
1. Cut the onions, tomatoes, and bell pepper. Place in a bowl and season with the spices. Add beans, if using. Mix.
2. Place one tortilla on a baking sheet and spread the vegetable mixture over it, leaving the outer 1/3 inch (approximately 13 mm) uncovered.
3. Sprinkle with the shredded cheese and cover with the second tortilla.
4. Bake in preheated oven (425 F) for about 5-10 minutes, or until cheese inside the quesadilla is melted.
5. Enjoy =)