Veggie Quesadillas


Meatless Monday is becoming my new favorite. I used to be a straight carnivore – when I first started my healthy lifestyle, I ate a ton of lean animal protein. It took me a little while to develop a real relationship with food, and I was afraid of things that had a larger amount of carbs, like beans and quinoa.

Meatless Monday Quesadilla

I’m not a vegetarian – although my love for adorable animals makes me want to be – but I’ve learned that there are tons of sources that provide my body with the nutrients it needs,¬†and eating animal protein doesn’t have to be the main piece of my diet anymore. I did a 21 day detox a few months ago that took me through the progression of cutting out animal protein and dairy, and it gave me a whole new outlook on expanding my meals and beliefs. And because I’m still so obsessed with that detox and the results that both hubby and I saw from it, here’s some shameless transformation photos. Click here to see the full album!


After completing that program, we started adopting meatless Mondays, because although it wasn’t realistic for us to follow a vegan/vegetarian lifestyle right now, we do really enjoy some of the meals we’re learning to make without animal protein. This recipe is modified from some different ideas of vegetarian quesadillas I saw floating around – so I took all of my favorite veggies, slathered them in cheese, gave them a crisp, outer shell, and grubbed.¬†These photos are sloppy, and definitely not for admiring – it’s super hard to get a quesadilla off a panini maker in an organized and fancy fashion – shoutout to food bloggers everywhere making it look easy!

If I haven’t said it enough, eating healthy does not have to be boring, gross, or bland. You can have your quesadilla, and eat it too!

 

Veggie Quesadilla

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Makes: 1 Serving

Serving Size: Entire Recipe

Veggie Quesadilla

Ingredients

  • 1 small zucchini, shredded with a veggie peeler
  • 1/2 bell pepper, diced
  • 1/4 cup diced onion
  • 1 T frozen corn kernels
  • 3 T black beans
  • 1 Flatout wrap
  • 1 T mashed avocado
  • 3 T shredded mozzarella cheese
  • 1 tsp coconut oil
  • Dash of pepper and chili powder
  • Salsa
  • Greek Yogurt

Directions

  1. Heat coconut oil in skillet, then add zucchini, peppers, onion, and corn
  2. Season with chili powder and pepper
  3. Cook until charred and soft
  4. Add beans and cook until warm
  5. Heat a panini maker if available
  6. Lay wrap out flat, spread mixture onto one side
  7. Top with cheese and avocado and fold over
  8. Place on panini maker or in skillet on medium heat and cook until cheese melts
  9. Serve with a side of fresh salsa and greek yogurt if desired!

Notes

21 Day Fix Containers: ((1 blue, 1.5 yellow, 2 green, 1 tsp))

http://oliviagrist.com/veggie-quesadillas/

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