Veggie-Stuffed Quesadillas with Pico de Gallo
Ingredients:
- 4 CAULIPOWER Cauliflower Tortillas
- 1.5 cups colby-jack cheese
- ½ cup black beans, drained and rinsed
- ½ cup red, orange and green peppers, finely chopped
- ¼ cup red onion, finely chopped
- 3 tomatoes (toma or vine) diced & strained to remove excess liquid
- ½ cup white onion, diced
- 1 jalapeno, seeded and diced
- 2 tablespoon fresh cilantro, chopped
- 1 lime, juiced to taste
- salt, to taste
Directions
For the Veggie-Stuffed Quesadillas:
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Lay out 4 tortillas and distribute the cheese, black beans, peppers, and onions evenly over one-half of the tortillas.
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Fold over each tortilla, to make a half-moon shape.
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Heat a large skillet over medium heat. Drizzle with oil to just coat bottom of pan.
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Cook each quesadilla until browned on both sides and cheese is melted.
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Cover skillet with lid or sheet of tinfoil to help the cheese melt faster. Top with Pico de Gallo and enjoy.
For the Pico de Gallo:
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Combine all ingredients in a bowl and stir to combine.
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Season with additional lime juice or salt to taste.
