Brooklyn, New York | 


Veggie Quesadillas

July 16, 2018


Prep Time: 10 minutes

Cook Time: 6 minutes (fit more than one quesadilla in the pan, see photo)


4 tbsp. extra-virgin olive oil, divided
2 medium flour tortillas
1/2 onion, thinly sliced
1 Green Zucchini
1 Yellow Zucchini
1/2 Red Pepper
1/2 Orange Pepper
1 cup of sliced Mushrooms
1/2 cup of Tofu (optional)
Avocado and Jalapenos for garnish 





1. Preheat oven to 350 degrees and dice your sweet potatoes. When the oven is ready, place sweet potatoes, evenly spread out, on a cookie sheet and drizzle with 2 tbsp of olive oil. Roast for 35-40, or for the duration of cooking the quesadillas.
2. In a large skillet over medium high heat, heat 2 tablespoon olive oil. Add onion and peppers, cook for 5 minutes. Then add the zucchini and mushrooms and cook until tender. Remove vegetables from skillet. You can be simple and use salt, pepper, paprika, and cayenne pepper for a bit of heat. Sometimes I like to use a taco seasoning packet, too.
3. Slice each tortilla in half and place on the same skillet over medium heat. Some can call it gross to use the same pan, I call it "saving dishes and adding flavor to the tortilla." Begin placing your mixed vegetables onto one side of the tortilla, then proceed to fold it closed. Flip once, until golden on both sides, about 3 minutes per side.
4. Serve warm with smashed avocado and jalapenos and roasted sweet potatoes.



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