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FARMERS MARKET VEGETARIAN QUESADILLAS

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY JENNIFER BAKER

334 REVIEWS just until tender, about 7 minutes.
Remove from pan.
1 Tbsp. olive oil 2. Coat pan with cooking spray. Lay a
1 cup chopped red bell pepper
1 cup chopped zucchini tortilla in pan and sprinkle with ½ cup
cup vegetable
cheese. Spread with ¾
1 cup chopped yellow squash mixture and sprinkle with another ¼ cup
1 cup sliced mushrooms cheese. Top with another tortilla; cook
winners ¾ cup chopped red onion until golden, 2 to 3 minutes per side.
tsp. salt
¼
6 (8-inch) whole-wheat tortillas Repeat with remaining ingredients. Cut
each quesadilla into 6 wedges. Top with
2¼ cups shredded sharp cheddar sour cream and salsa (if using).
cheese (9 oz.)
These recipes need
Sour cream and salsa (optional) armagazine.com/farmers-market-
just 20 minutes vegetarian-quesadillas
1. Heat oil in a large pan over medium-
VEGETARIAN
QUICK
(or less!) of high heat. Add bell pepper, zucchini, PER 3-WEDGE SERVING: 345 CAL; 21G FAT

hands-on time. yellow squash, mushrooms, onion, (10G SAT); 14G PRO; 26G CARB (6G FIBER,
5G SUGARS); 636MG SODIUM
and salt. Cook, stirring occasionally,
Your oven
or skillet will take
care of the rest.

ALLRECIPES.COM 56 JUNE/JULY 2020