Hearty Green Quesadillas
with Pickled Red Onion & Ranch Dressing
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- 1 red onion
- ¼ cup apple cider vinegar
- 1 tsp turbinado sugar
- 1 green bell pepper
- 6 oz broccolini
- 13.4 oz black beans
- 1 tbsp taco seasoning
- 2 whole wheat tortillas
- 2 oz vegan mozzarella cheese
- ¼ cup Follow Your Heart® High Omega Vegan Ranch
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch dressing. Serve with pickled red onion. Olé!