Serve these hearty stuffed tortillas with your favorite salsa and hot sauce and avocado or a simple guacamole—just fork-mash an avocado or two and flavor to taste with fresh lime juice and salt.
- 1 pound vegetable filling (see below)
- 1 can (16 oz) vegetarian refried beans
- 1/4 cup salsa, your choice
- 2 teaspoons smoked paprika
- Salt and ground black pepper
- 8 8-inch flour tortillas
- 1/2 cup chopped fresh cilantro
- 4 ounces shredded sharp cheddar, dairy or plant-based
Prepare vegetable of choice (see below). Mix refried beans with salsa, smoked paprika, and a light sprinkling of salt and pepper. Meanwhile, set a griddle over 2 burners on medium-low and a medium (10-inch) skillet on medium-low.
Spread a thin layer of beans over each tortilla. Scatter vegetable(s) of choice over 4 of the tortillas, sprinkle with cilantro, and then cheese; cap with remaining tortillas. Place three of the tortillas on the griddle and the fourth tortilla in the skillet. Cook until bottom is golden brown and crisp, about 5 minutes. Flip the tortillas and continue to cook until crsip and golden brown on the remaining side. Transfer to a cutting board, cut into wedges and serve immediately.
Microwave a 1-pound package of frozen spinach until thawed, 3 to 4 minutes. Squeeze excess moisture from the spinach and stir in 2 tablespoons of olive oil, 1 minced garlic clove, and a sprinkling of salt and pepper.
Microwave 8 ounces (scant 2 cups) of frozen corn until thawed, 2 to 3 minutes. Stir in 1 tablespoon of olive oil, 1 to 2 thinly sliced scallions, and a sprinkling of salt and pepper.
Sautéed Peppers and Onions Quesadilla
Heat 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat. Add 1 medium-large bell pepper, stemmed, seeded, and thinly sliced and 1 medium-large onion, thinly sliced; sauté until tender and golden, 6 to 8 minutes.
Sautéed Mushrooms Quesadilla