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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, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
880
FAT
33g
CARBOHYDRATES
110g
PROTEIN
30g

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INGREDIENTS

  1. 1 red onion
  2. ¼ cup apple cider vinegar
  3. 1 tsp turbinado sugar
  4. 1 green bell pepper
  5. 6 oz broccolini
  6. 13.4 oz black beans
  7. 1 tbsp taco seasoning
  8. 2 whole wheat tortillas
  9. 2 oz vegan mozzarella cheese
  10. ¼ cup Follow Your Heart® High Omega Vegan Ranch
  11. 1 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet , Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
880
FAT
33g
CARBOHYDRATES
110g
PROTEIN
30g

View Full Nutrition Label


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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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