Mexican food happens to make it’s way into our menu at least once a week. Quesadillas are so fast and so easy it’s great to always keep the ingredients for them on hand. We decided to try adding roasted veggies to make it a little more healthy and trust us you will never want a plain quesadilla again! They can be a really good way to get a picky eater to have some veggies too! One of the joys of this recipes is that you can use any or all of these ingredients. Use in whatever measurements sound good to you and your family!
Roasted Veggie Quesadillas
- yellow squash
- red onion
- bell peppers
- sweet potatoes
- spinach, chard or kale
- whole grain taco shells
- cheese of choice (we like Garlic Jack)
- butter or water for roasting
Chop all the veggies small. Place the veggies that take the longest (red onion, sweet potatoes, broccoli, cauliflower, celery) to cook on a rimed cookie sheet with the butter or water. Roast at 450º until almost tender. Stir and add soft veggies (zucchini, yellow squash, mushrooms, spinach, chard, kale). Roast another 10-15 minutes until veggies are tender and browned slightly.
Lay a taco shell out on a griddle to warm and top with a small amount of grated cheese. Place roasted veggies on top of cheese and a second taco shell on top of veggies. Cook until the cheese starts to melt and then flip over to the other side. Remove from griddle and cut with a pizza cutter.
Top with avocado, pico and sour cream.
It’s day 25. That means we are almost done with our Word of Wisdom 30 day health challenge! Crazy how fast that went!
This morning we had our Energy Breakfast Bites. They are very filling and easy to just grad and go. The good fiber from the grain and seeds make them a great choice in the morning.
For lunch we had left over Vegetable Shepard’s Pie. It’s tasty and savory filled with good flavor!
Taco salad with adzuki beans and lime rice for dinner. See? We just can’t stay away from Mexican food!
What are your favorite Mexican meals? Let us know in the comments! We love to hear from you!