The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love by Susan Pridmore

Author:Susan Pridmore [Pridmore, Susan]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-07-09T23:00:00+00:00

1.Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2.Arrange the half-moon slices of squash on the baking sheet and drizzle with 2 teaspoons of olive oil. Sprinkle lightly with the salt and pepper and toss to coat. Roast until tender, about 20 minutes. Remove from the oven, but keep the oven on. Slide the parchment paper and the squash off the baking sheet, and line the baking sheet with another sheet of parchment paper.

3.Place 4 flour tortillas on the baking sheet. Divide the black beans among the tortillas, add the chili powder, and lightly mash using a fork. Sprinkle ½ cup of cheese across the 4 tortillas, and divide the roasted squash among them. Top with another ½ cup of cheese. Place a tortilla on top of each of the stacks and press down slightly. Lightly baste the tortilla tops with the remaining 1 teaspoon of olive oil.

4.Bake until golden brown and the cheese is melted, about 10 to 12 minutes. Transfer to a plate.

5.Cut into wedges and add toppings as desired.

FLEXITARIAN TIP: Add shredded roast chicken to the quesadilla.

PER SERVING: CALORIES: 620; TOTAL FAT: 27G; TOTAL CARBS: 68G; FIBER: 11G; SUGAR: 2G; PROTEIN: 26G; SODIUM: 1084MG

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