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Hearty Green Quesadillas with Pickled Red Onion & Ranch Dressing
2 or 4 Serving Dinner

Hearty Green Quesadillas

with Pickled Red Onion & Ranch Dressing

Tags: High-Protein Nut-Free
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
880
FAT
33g
CARBOHYDRATES
110g
PROTEIN
30g

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INGREDIENTS

  1. red onion
  2. apple cider vinegar
  3. turbinado sugar
  4. green bell pepper
  5. broccolini
  6. black beans
  7. taco seasoning
  8. whole wheat tortillas
  9. vegan mozzarella cheese
  10. vegetable oil
  11. salt and pepper
Allergens: soy, wheat
Tools: Large nonstick skillet , Small saucepan
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
880
FAT
33g
CARBOHYDRATES
110g
PROTEIN
30g

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INSTRUCTIONS

1
Pickle the onion

Peel and thinly slice the onion. Add the sliced onion, apple cider vinegar, turbinado sugar, ½ cup water, and ¼ tsp salt to a small saucepan. Bring to a boil and reduce heat to low. Cook until the onions are soft, about 8 to 10 minutes.

2
Prepare the produce

Trim, deseed, and dice the bell pepper. Trim about 1 inch off the broccolini stems. Chop the remaining stalks into 1 inch pieces. Drain and rinse the black beans.

3
Cook the filling

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the diced pepper and chopped broccolini. Cook until bright green, about 2 to 3 minutes. Add the black beans, taco seasoning, and a pinch of salt and pepper and cook until hot, 2 to 3 minutes more.

4
Build the quesadillas

Lay the tortillas flat on a work surface. Spread half of the cheese over the bottom half of each tortilla. Top with filling and remaining cheese and fold tortillas, pressing down to seal.

5
Cook the quesadillas

Wipe the large skillet clean and return to medium heat with 1 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the second quesadilla.

6
Serve

Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch dressing. Serve with pickled red onion. Olé!

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