Crispy veggie quesadillas

Lots of vegetables and lots of cheese (I used vegan cheese but its still delicious)

I used Siete tortillas. They are made with simple ingredients with no additives and their almond tortillas are 100% gluten free. You can use any tortillas you like.

This was also kids approved, if you child feels too much texture (like mine) then just less veggie mix and more cheese. 

🍽 S E R V I N G S

2-3 people

🌿 I N G R E D I E N T S

1 tbsp olive oil

6-8 almond flour wraps (you can use any wraps you like)

2 cups grated zucchini

1 cup grated cauliflower

1 cup shredded purple cabbage

1  cup shredded carrot

1 cup strained tomatoes

1/2 cup olives chopped (optional)

2 tbsp chopped jalapenos (optional)

1 tsp salt

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried parsley

1 cup grated cheese (I used vegan cheese)

👨‍🍳 T H E  M A G I C  H A P P E N S  N E X T

  1. Grate your vegetables and chop your olives.

  2. Heat your pan and add the oil. Add your shredded veggies, tomatoes and all the dry spices and stir fry on medium to high heat for 7-8 minutes.

  3. Once tender (or however you like your vegetables cooked) heat your cast iron pan or another non-stick pan, and toast 2 wraps for a couple of minutes each side till slightly brown.

  4. Then on one wrap add cheese and a few tbsp of the the veggie mix add more cheese and place the second wrap over the top and press down with your spatula.

  5. Spray some oil to get the crisp on both the sides. Cook on medium to high heat till crisp and brown on both the sides.

Serve warm!

Eat with gratitude and love 💕

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