Farmer’s Market Vegetarian Quesadillas
Written by: Rick Elmer
Who doesn’t love quesadillas? They are easy to make and just down right delicious.
But what if you were to make them with vegetables from your local farmer’s market? Would they taste any better or even perhaps be lighter on your wallet?
Fresh produce does in fact taste better than the waxy store bought variety and they are usually cheaper too. When you buy from a farmer’s market, you can avoid the toxic pesticides and herbicides that are used on commercially grown produce. Plus, you help your local farmers by awarding and supporting them for their hard work.
Most people love chicken or beef quesadillas, but this recipe is for the vegetarians in our lives. With yellow squash, mushrooms, bell peppers, red onions and zucchini, even the most die-hard meat lovers will want to devour this dish.
Red bell peppers contain the highest amount of Vitamin C amongst their kind. Vitamin C is great for keeping your skin young and boosting your immune system. These delicious vegetables also contain several carotenoids and phytochemicals, beta-carotene being the focus, as it holds amazing anti-inflammatory and antioxidant benefits.
But enough about these little guys, let’s move on to something a little more greener…
Zucchini. This oddly-spelled super vegetable is well know for reducing weight and also boosting the nutrient value of your diet. They taste great and also promote eye health. It can even help with asthma.
So, are you ready to make a delicious and healthy quesadilla?
Investing in your local farmer’s market not only benefits you and the farmers, but also your society. Who knew making a simple quesadilla could ignite so much good? Give this delicious recipe a try and see if you can get your favorite meat-lovers to give it a go as well!
Farmer's Market Vegetarian Quesadillas
- 6 (9 inch) organic whole wheat tortillas (or gluten free)
- ½ cup chopped yellow squash
- ½ cup chopped red bell pepper
- ½ cup chopped mushrooms
- ½ cup chopped zucchini
- ½ cup chopped red onion
- 1 ¼ cups shredded organic sharp cheddar cheese
- 1 tbsp olive oil
- Grass-fed butter
- Cook your onion, red pepper, yellow squash, mushrooms and zucchini in a large pan with olive oil on medium/medium-high heat for 7 minutes, or until the vegetables turn tender. Remove them from the pan.
- Add a dab of grass-fed butter to your pan and place 1 tortilla in it. Layer ¼ cup of cheese over the tortilla and then layer ¾ cup of your vegetables, then add another tortilla on top. Brown both sides, just around 2-3 minutes and then remove from the pan.
- Repeat the process until all your ingredients are gone. Serve the quesadillas hot, cut any way you wish (usually in 8 triangles).
It will take you around 30 minutes to make this dish, 15 minutes in prep and 15 cooking it. But it’s easy and definitely worth it.
Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
Latest posts by Rick Elmer (see all)
SHARE YOUR THOUGHTS