This veggie quesadilla recipe is extremely flavorful. We are going to cook some veggies that can be used as a fajita filling if you like but will serve them over some oven baked quesadillas.
This recipe can be vegan and vegetarian very easily. All you need to do is omit the Worcestershire Sauce and serve it inside a tortilla. You will love it.
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1 TBS olive oil
1 medium red onion – sliced
1 medium red bell pepper – sliced
8 oz. (approx.) of white mushrooms – sliced
1 small chili pepper – chopped without seeds or membrane (optional)
3 garlic cloves – minced
1 large tomato – peeled and chopped
1 tsp. Worcestershire sauce (Omit if making vegetarian or vegan)
1 tsp. soy sauce
Salt and pepper
Heat the oil in a large skillet and add the onion and bell pepper.
Cook for about 3 to 4 minutes, stirring occasionally and on low heat. Add the mushrooms and the chili pepper and cook for a couple more minutes.
Add the garlic and the tomato and mix. Add the Worcestershire sauce and soy sauce and season with salt and pepper to taste. Mix again. Cook for a 12 to 15 minutes until the vegetables are browned. Stir occasionally. Turn off the heat and add the chopped cilantro.
Serve wrapped in a tortilla or on top of quesadillas.
Only vegetables – CALORIES 80.72; FAT 3.73 g (sat 0.52; Mono 2.48; poly 0.47); PROTEIN 2.40 g; FIBER 2.49 g; CARBS 10.73 g; CHOLESTEROL 0.00 mg; IRON 0.04 mg; Sodium 687.42 mg; CALCIUM 25.80 mg
Print your recipe here – http://thefrugalchef.com/2015/04/veggie-quesadilla-recipe/
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