We make tacos a lot in our house.
Usually once a week.
They’re easy. They’re versatile. And they can be made to be relatively healthy if you load ’em up with veggies.
As much as I love tacos, I kind of wanted to do something different.
Since it’s football season, I also wanted to do something that was a little more couch friendly and had a little more of a bar food vibe.
Cheesy. Handheld. Packed with veggies. Satisfies the need for a healthy dinner that’s also Monday night Football friendly.
You can use a different combination of vegetables. You could also add, say, some shredded rotisserrie chicken or even leftover slices of steak if you wanted to add meat.
Here’s what I used for the filling:
- Two green bell peppers, julienned
- Two poblano peppers, julienned
- One onion, julienned
- One can of black beans, rinsed and drained
- One can of corn, rinsed and drained
- White button mushrooms, sliced
You will also need tortillas, taco seasoning and Mexican cheese blend. You can also add fixin’s like sour cream, salsa and guacamole.
You’re going to want to use a fairly large skillet for this.
Start with vegetable oil or avocado oil (I love this Avocado Oil from Thrive Market)
Add your peppers and onion to the pan and saute until soft.
When the peppers and the onion have softened, add the mushrooms.
Mushrooms are super absorbent so you may need to add more oil. Be sure to stir so everythign cooks evenly.
When the mushrooms have browned, toss in the beans and corn and add your favorite taco seasoning. Or add your own blend of seasonings and spices.
Give everything a stir and let it come together for a few minutes.
In the meantime, let’s get the Quesadilla assembly started.
Line a pan with foil. This is going under the broiler, so use a pan that can stand up to the broiler.
Lay down two tortillas and add a hefty layer of cheese.
Spoon on your veggie mixture
And add more cheese
Pop this under the broiler for a few minutes, until the cheese melts. Do not walk away from the oven. This goes from perfectly melted to burned rather quickly.
Add another tortilla on top and get into fourths. Quesdaillas cut into fourths is a requirement. I don’t even think you can call them quesadillas unless they’re cut into triangles.
Add whatever toppings you like. Guacamole, salsa and sour cream were our toppings of choice.
This amount of mixture ended up making four quesadillas, so for us that translated into two nights of dinners from one pan!