Veggie Quesadilla with 5 Trader Joe’s Ingredients
The easy meals from Trader Joe’s series continues…
Who doesn’t love a good quesadilla? There’s something so satisfying about a warm tortilla with lots of yummy stuff melted inside. I shared this easy butternut squash quesadilla also made with just a few Trader Joe’s ingredients a couple weeks ago. This is similar in that it’s so easy, made with just a few ingredients, and way better than the usual cheese and tortilla plain quesadilla.
I use the canned refried black beans from Trader Joe’s which I have to admit, I think are freaking delicious. No lard or anything nasty that other refried beans include. I also use caramelized onions and zucchini which kick this up a notch. All brought together with a melty cheese inside a crispy flour tortilla. Easily made vegan by skipping the cheese or using a vegan alternative.
I used only 5 ingredients from Trader Joe’s. It keeps it simple and easy. These ingredients can be easily substituted out with ingredients found in most markets.
Veggie Quesadilla with 5 Trader Joe's Ingredients
Ingredients
Method
- Start by heating a frying pan over medium heat. Add a little oil when pan is hot
- Cut the onion in half, root to stem. Thinly slice each half. Add to hot pan with a good pinch of salt. Cook the onion for about 15 minutes. You want to get it caramelized. You'll need to add a little water, about 1 tbsp at a time, occasionally. I like to do this when the pan has some brown bits. Add some water and stir around. The onion will take up the brown bits.
- While the onion is cooking, cut the zucchini in half through the middle. Cut each half into half and cut into long slices. You want a similar length to the onion. After about 15 minutes, when the onions are really soft and browning, add the zucchini. Cook for another 5 minutes until all the veggies are super soft.
- Take 1 tortilla at a time. Spread a big spoonful of the beans on half, top with some veggies, then cheese. Cook for a few minutes, then flip. Repeat for the remaining two.
I love zucchini and onion, but bell pepper, mushrooms, spinach, and other veggies are great too. I know we could all use some more versatile meals right now. The important thing is getting the veggies nicely cooked through and tender.
