Vegan Ventures: Summer Veggie Quesadillas

Well I am "rest” bound today because of a very swollen arthritic knee so I thought it a perfect time to do a recipe share or two.

The first recipe I want to share with you came from the need to utilize the abundance of organic summer veggies we are enjoying from our crop share. I am calling it “Summer Veggie Quesadillas” for lack of a better name. I prepared this vegan for myself and vegetarian for the rest of my family.

Here is what you will need:

Summer Veggie Quesadillas

1 cup chopped red pepper (chopped)

1 cup chopped zucchini (chopped)

1 cup chopped summer squash (chopped)

1/2 cup sweet vidalia onion (chopped)

1/2 cup mushrooms (sliced)

1/2 cup tomatoes (chopped)

1 15oz can organic black beans (rinsed and drained)

Coconut oil (I use Nutiva Organic Coconut Oil)

Taco seasoning (I made my own with a recipe by Rachel Ray)

Tortillas (I use Joseph's Middle East Bakery Flax, Oat Bran & Whole Wheat Tortillas)

Cheese of Choice (For myself I used Daiya Pepperjack Style Shreds (vegan), and for my family used Organic Valley Shredded Mexican Blend)

Here's how to make them:

1. If you want to make your own taco seasoning that is simple and has some zip to it here’s the recipe by Rachel Ray that I used: http://www.rachelcooks.com/2011/10/28/homemade-taco-seasoning/

2. Next sauté all your veggies and beans with a little coconut oil and a dash of homemade taco seasoning. Cook until veggies are tender. Then remove from heat and season with more taco seasoning depending on how spicy you want your quesadillas.

3. Then over medium heat in pan spritzed with coconut oil place tortilla in pan; add a layer of cheese, then scoop of veggies, then a little more cheese. Cook till both sides of tortilla are browned.

4. Finally slice into quarters and serve. I plated mine with a little salsa; and for my family as you can see below I plated theirs with salsa and sour cream.

My family gave this recipe 5 out of 5 stars and so did my niece who was staying with us for the weekend.