Tortilla Associated Recipes

Vegetarian Quesadillas in a Tomato Basil Wrap

Servings:  2

Prep Time: 30 minutes

Ingredients

1 large sweet onion diced

Avocado cooking spray

½ red pepper, diced

5 c. fresh spinach washed and chopped

1 c. frozen corn

2 c. cooked black beans

3 tsp garlic powder

1 ¾ tsp chili lime herb

2 tsp. oregano

1/4 c. LF cheddar cheese, divided

½ c. cotija cheese, divided

Tomato Basil Tortilla

1 c. white whole wheat flour

½ c. all-purpose flour

3/4 tsp. baking powder

¼ tsp salt

2 Tbsp. tomato paste

¾ tsp. basil

Enough water to make a soft dough

Garnish and Accompaniments

Red pepper and cilantro for garnish

Salsa

Seasoned Greek Yogurt (1 c. plain NF Greek yogurt, ¾ c. salsa, chipotle dry spice to taste)

Directions

Tortillas

Put the cast iron skillet on medium low heat to get up to the correct temperature for the tortillas. Mix together all of the dry ingredients for the tortillas and make a well in the center.  Place the tomato paste and about 2 Tbsp. of cold water in the well and mix.  Continue to add 1 Tbsp. of water at a time while you mix the dough until a soft ball is formed which should not be too sticky.  Let the dough rest for 5 minutes and then roll out in 8-to-9-inch circles.

Tortilla dough                                                                                                                       Tortilla thickness

Cook on seasoned iron skillet until semi-firm.  Tortilla will bubble a little when done.  Take off heat and place on cutting board to fill.

Iron takes a while to come up to temperature, so starting on medium early is essential.

Filling:

Prepare the vegetables.  Spray pan and sauté onion for a few minutes until translucent.  Add the rest of the above ingredients (not the cheese) and simmer until heated through.  Taste and adjust seasonings.

Place tortilla back on hot skillet. Put filling on tortilla and top with another.  Spray pan if needed depending on the seasoning. Flip and then top with cheese.

Cheese may be placed inside as well.

Nutrition Facts:  (Without accompaniments) 

Carbohydrates -43g,   Protein – 20g,    Fat -25g

Calories – 696

Spinach Mushroom Quesadilla

Servings: 1

Prep Time:  45 minutes

Ingredients

2 c. fresh spinach, chopped

1 large portabella mushroom, small dice

1 medium onion, diced

2 tsp. avocado oil

2 tsp. chili in adobo

2 tsp garlic powder

1 tsp chili powder

1 tsp. lime juice

1/3 c. mozzarella cheese

1/3 c. LF cheddar cheese

Pre-made whole wheat tortillas

Directions

Prepare vegetables and preheat iron skillet.

Spray pan and sauté onion for a few minutes until translucent.  Add the rest of the above ingredients (not the cheese) and simmer until heated through.  Taste and adjust seasonings.

Place tortilla back on hot skillet. Put filling on tortilla and top with another.  Spray pan if needed depending on the seasoning. Flip and then top with cheese. Cheese may be placed inside as well.

Nutrition Facts

Carbohydrate -45g   Protein -40g    Fat -26g

Calories -578