Monday, September 14, 2009
In the summer months veggie quesadillas are awesome because I get most of the vegetables at the Farmer's Market. I think I may seriously shed a tear or two when the market is over for the year, it is one of my favorite moments of each week, strolling down Nicollet Mall and taking in all the wonderful sights and smells.
Back to the quesadillas, I make them by sauteing mushrooms, onions, squash and zucchini with a tablespoon of olive oil, kosher salt, freshly ground black pepper, some cayenne pepper and cumin. They take about 5 minutes to sautee and then I take a whole wheat tortilla, spray a frying pan with olive oil spray, lay the tortilla in the pan and begin to layer with cheese (any kind), black beans (rinsed) and the sauteed vegetables on half of the tortilla. Fold over and press down with a spatula. Flip after about 3 minutes and finish the other side until lightly browned.
Serve with cilantro, sour cream, diced tomatoes, lettuce and salsa. Yummy.