Carrot & Spinach Quesadillas

Because of the upcoming holiday weekend, I don’t want to buy groceries this week.  I’m actually kind of enjoying the challenge.  Rather than running out to the grocery store when I am missing an ingredient or two, I have to be creative and work with what I’ve got.

It is also helping clean out some food in our pantry that needed to be either used soon or tossed.

My original plans for Friday’s lunch was to make a butternut squash/goat cheese enchilada, a la Bluephies.

Alas, the only cheese we had in the apartment was Pepperjack.  Not exactly the flavor combo I was looking for.

So instead, I came up with these veggie quesadillas.

The flavors of the filling melded perfectly, creating a sweet and savory quesadilla.  The red pepper tortillas also lended an extra punch of flavor to the dish.

This recipe makes 6 quesadillas, and the filling refrigerates well.  We used a little less than half of the filling on Friday, and used the rest the next day.  The leftovers were just as good as the original!

You can use two different frying pans for the recipe: one for the filling, and one for the final assembly.  However, to save on dishes, I used the same pan for both.  It worked well.

IMG_3865editIngredients:

  • 1 T. extra virgin olive oil
  • 2 c. chopped carrots
  • 1 c. chopped onion
  • 1 T. chili powder
  • 1 T. dried cilantro
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 1 1/2 c. cooked brown rice
  • 2 c. spinach
  • 6 red pepper tortillas, or tortillas of your choice
  • 6 slices pepperjack cheese

Instructions

In a medium frying pan, heat olive oil over medium heat.  Add carrots and cook for 4-5 minutes.

Add onion and seasonings.  Cook, stirring occasionally, until the onions are soft and translucent.

Add the rice and spinach, and stir.  When the spinach has wilted and the filling is warmed through, remove from heat and set aside.

IMG_3863edit

Heat empty frying pan over medium-high heat, and spray with oil or butter to avoid sticking.  Place one tortilla in the pan, and place 1 slice of the pepperjack on one half of the tortilla.  Layer filling on top of the cheese, and fold in half.  Press down with the spatula.
Cook  for 3-5 min, or until browned, then flip.  When both sides are browned, enjoy!

Miss Anything?

1.  Baking with flax “eggs.”

2.  Glo Bar giveaway winner!

3.  Vegan Breakfast

4.  My guest post on Zesty Cook

Comments

    • Julie @savvyeats says

      I think it would freeze just fine, since it is mostly rice and cooked veggies. I don’t know for sure, though… if you try it and it works, let me know!

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