Steps to Make Vegetarian Pozole Rojo

Vegetarian Quesadillas

This veganized pozole recipe makes a great substitute for the traditional meat versions.

Recipe Summary Vegetarian Quesadillas

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

Ingredients | Vegetarian Pozole Rojo

cooking spray

1 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

1 small onion, slivered

1 clove garlic, finely chopped

1 (15 ounce) can vegetarian refried beans

8 (8 inch) whole wheat tortillas

½ cup reduced-fat shredded Cheddar cheese

2 teaspoons vegetable oil, or as needed

1 cup salsa

Directions

Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.

Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.

Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Filled quesadillas can be refrigerated for several days before cooking.

Info | Vegetarian Pozole Rojo

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 quesadillas

TAG : Vegetarian Quesadillas

World Cuisine Recipes, Latin American, Mexican,

Images of Vegetarian Pozole Rojo

Vegetarian Pozole Rojo : Making use of all the veggies i had at my disposal, this mix has sweet onions and carrots, creamy pinto beans, chewy hominy bits, and tender radish chunks.