You can maintain your diet while still indulging in a delicious meal.
If you want to stay committed to your diet, but still enjoy a lot of flavors, this tasty recipe for vegetarian quesadillas is what you’ve been looking for.
“Just by using some added spices, some onions, herbs, seasonings really goes a long way,” said Cape Girardeau dietitian Christa Hudson.
Christa put a vegetarian twist on this classic choice.
3 cups butternut squash, chopped into 1-inch cubes
2 Tbsp olive oil
2-3 Tbsp liquid from a can of chipotle peppers in adobo sauce
Salt and pepper
1 green onion, sliced
1/2 jalapeno, chopped
1/2 cup black beans, drained and rinsed
3/4 cup shredded sharp cheddar cheese
4 large whole wheat tortillas
Plain, nonfat sour cream
Preheat oven to 400 degrees
Lightly coat butternut squash with olive oil and season with salt and pepper. Mix squash with liquid from chipotle peppers in adobo sauce until thoroughly coated. Roast in the oven for 30 minutes or until caramelized, stirring halfway through. Set aside to cool slightly.
In a large bowl, mix together green onion, jalapeno, black beans, and cheddar cheese. Add squash and mix together.
Heat a greased, large pan over medium heat.
Divide and spread mixture on half of each tortilla. Fold tortilla in half and cook in pan until the side of the quesadilla is golden brown. Flip and cook until golden brown. Repeat with the other quesadillas.
Serve and enjoy.
You might also pair this with a lighter version of spinach artichoke dip.