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Vegetarian Quésadillas with Grilled Corn and Slaw Garnished with Pumpkin Seeds
2018-05-18
https://www.metro.ca/userfiles/image/recipes/quesadillas-vegetariennes-avec-mais-grille-et-salade-garnie-de-graines-de-citrouille-10794.jpg
PT25M
PT15M
PT40M
Thinly slice the onion and bell Pepper.Mince the garlic.Rinse and drain the beans.Chop the tomato.In a pan over medium heat, heat 1/3 of the olive oil and cook the onion, garlic, bell pepper and 3/4 of the spice mix, salt and pepper to taste for 3 minutes, or until softened.Meanwhile, bring a pot of salted water to a boil.Break the corn in half and cook in the boiling water for a few minutes. Remove.Preheat a grill pan or BBQ over medium-high heat.Place 2 tortillas on a clean work surface and top each with 1/4 of the grated cheese, 1/2 the bell pepper mixture, 1/2 the beans, and 1/2 tomato.Top each with jalapeños, remaining cheese, remaining spice mix and remaining tortillas.Baste the quesadillas and corn with 1/3 of the olive oil.Grill the quesadillas and the corn for 2-3 minutes per side, or until crispy and well heated.Toss the slaw with the lemon juice, remaining 1/3 of the olive oil, pumpkin seeds, salt and pepper to taste.Cut the quesadillas and serve in plates with slaw and corn.Source: Missfresh.com
2
1
1
1
1
1/2 lemon
1/2 tsp. (2 1/2 mL) cumin
1 garlic clove
1 Tbsp. (15 mL) pumpkin seeds
270 mL black beans
3 Tbsp. (45 mL) olive oil
1/2 tsp. (2 1/2 mL) jalapeño and Poblano moulus
1/4 tasse (60 ml) pickled jalapeño
1 cup (250 mL) Monterey Jack
2 cups (500 mL) lettuce mix
1 yellow onion
1/2 tsp. (2 1/2 mL) dried oregano
1/2 tsp. (2 1/2 mL) smoked paprika
1 orange bell pepper
1/2 tsp. (2 1/2 mL) garlic powder
1 tomato
4 tortillas
1 corn ear
Vegetarian Quésadillas with Grilled Corn and Slaw Garnished with Pumpkin Seeds
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
1/2
lemon
-
1/2 tsp.
(2 1/2 mL)cumin
-
1
garlic clove
-
1 Tbsp.
(15 mL)pumpkin seeds
-
270 mL
black beans
-
3 Tbsp.
(45 mL)olive oil
-
1/2 tsp.
(2 1/2 mL)jalapeño and Poblano moulus
-
1/4 tasse
(60 ml)pickled jalapeño
-
1 cup
(250 mL)Monterey Jack
-
2 cups
(500 mL)lettuce mix
-
1
yellow onion
-
1/2 tsp.
(2 1/2 mL)dried oregano
-
1/2 tsp.
(2 1/2 mL)smoked paprika
-
1
orange bell pepper
-
1/2 tsp.
(2 1/2 mL)garlic powder
-
1
tomato
-
4
tortillas
-
1
corn ear
Preparation
Thinly slice the onion and bell Pepper.
Mince the garlic.
Rinse and drain the beans.
Chop the tomato.
In a pan over medium heat, heat 1/3 of the olive oil and cook the onion, garlic, bell pepper and 3/4 of the spice mix, salt and pepper to taste for 3 minutes, or until softened.
Meanwhile, bring a pot of salted water to a boil.
Break the corn in half and cook in the boiling water for a few minutes. Remove.
Preheat a grill pan or BBQ over medium-high heat.
Place 2 tortillas on a clean work surface and top each with 1/4 of the grated cheese, 1/2 the bell pepper mixture, 1/2 the beans, and 1/2 tomato.
Top each with jalapeños, remaining cheese, remaining spice mix and remaining tortillas.
Baste the quesadillas and corn with 1/3 of the olive oil.
Grill the quesadillas and the corn for 2-3 minutes per side, or until crispy and well heated.
Toss the slaw with the lemon juice, remaining 1/3 of the olive oil, pumpkin seeds, salt and pepper to taste.
Cut the quesadillas and serve in plates with slaw and corn.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
