Description
I’m sharing a Fajita Quesadillas recipe from the cookbook Nourish. It’s an easy, healthy lunch or weeknight meal that you can customize to your liking.
Ingredients
Units
Scale
- 2 Tablespoons extra virgin olive oil, divided
- 1 yellow pepper, seeded and julienned
- 1 red pepper, julienned
- 1/2 red onion, julienned
- 1 cup sliced button mushrooms
- 14 oz can no-salat-added smal red beans, drained
- 12 whole grain flour tortillas (6 inches)
- 1 cup cheddar cheese, grated
- 4 green onions, cut on the bias (green parts only)
- 2 ripe avocados, sliced
- 1/2 cup salsa
- 1/4 cup 2% Greek yogurt
Instructions
- Heat 1 Tablespoon olive oil in a large non-stick skillet pan over medium heat. Add peppers, onion and mushroom and cook for 10 minutes or until softened. Add beans and warm through, about 2 minutes.
- On one tortilla, arrange one-quarter each of the cooked vegetables and beans, cheese and green onions. Top with a second tortilla.
- Heat remaining oil in skillet over medium heat, Cook the quesadilla 2-4 minutes on each side or until tortillas are golden brown and cheese has melted.
- Cut each quesadilla into quarters and top with avocado, salsa and Greek yogurt.