Quesadilla with Leftover Veggies and Whole grain tortillas

What I eat as everyday food, is not just the breads, cakes and fancy stuff that I write about. So, here is one meal that you can quickly put together with just a few leftover and essential ingredients from your pantry and fridge. I used some leftover veggies from making eggs the previous days.

Quesadillas are one of my favorite Mexican foods that can be easily re created at home and is relatively healthier depending on what you decide to stuff in them.
This is one of the dishes where I like mine better than the restaurant served ones.

I have not given any measurements for the recipe, as it is really is upto you to add how much and whatever you want.
My most common problem with making quesadillas is overloading the veggies. Use lesser than you think you would need. That should do the trick.

And when buying re-fried beans (that normally come in cans), and if you are a vegetarian, check for the ingredient list at the back of the can. Sometimes they do add some kind of meat products/derivatives.
So in short, check for 100% vegetarian beans. Fat free is even better.

This is as easy as it gets.



Quesadilla with Leftover Veggies and Whole grain tortillas

Ingredients:

Whole grain tortillas - 2 (One folds into two, so really depends on how much you want)
Leftover veggies - I used Zucchini, Onions, Jalapenos, Cilantro, and Olives
Fat free re-fried beans - To spread
Jalapenos - A few sliced
Cilantro - Chopped
Part skim mozzarella cheese - Grated
Red chilly flakes, Pepper and Salt - As need be
Olive Oil - As need be

Method:

Heat a non stick griddle on medium heat.

Lay the tortilla and spread warmed re-fried beans. Sprinkle cheese, and layer the veggies on top of it.



Season with salt, pepper / red chilly flakes.

Top off with cilantro or any herb or your choice.

Folder over, and lay it on the hot greased griddle, and cook on both sides with a little bit of oil.