Quesadilla with Edamame, Broccoli and Mixed Greens
Chasing after my toddler all morning gets my appetite going and some days I not only need something comforting to soothe my hunger but also a yummy food that is super easy to make. On some of these days when running out of steam and it’s only noon, I crave something cheesy and gooey, filled with flavor but that it’s still healthy. Can’t feel guilty about that! This recipe calls for a vegan cheese and you can use any that you like. Having said this, I have found that Daiya cheese melts well and has the texture of regular cheese. There is also no aftertaste that I can detect. For this particular recipe I have used mozzarella but substitute any flavor you prefer. The tortilla I use is a gluten-free, brown rice and vegan tortilla made by Food for Life and you can usually find it in the frozen section of your supermarket. From experience though, I would look for this tortilla in a natural food store as you may have more luck finding it there than in a regular supermarket. If you can’t find it, you can always substitute corn tortillas (make sure you read the packaging and that it says only corn and not mixed with wheat if you eat gluten-free). If you end up using corn tortillas, just use two as you would with a sandwich rather than folding it over as you would with the large tortilla/wrap that I have used.
- 1 gluten-free tortilla thawed
- 4 tablespoons of vegan cheese
- 1/4 cup of cooked and shelled edamame (you can buy just the shelled edamame beans frozen)
- 1/4 cup of cooked and chopped broccoli
- 1 handful of mixed greens (radicchio, arugula, spinach or any that you like)
Preheat oven to 350 F. Place tortilla on a baking sheet and spread cheese evenly on the tortilla. Sprinkle the edamame, broccoli and mixed greens and bake for 10 minutes. Check and see if cheese is melted since ovens vary in temperature. Once the cheese is melted, take tortilla out and fold half over to create a quesadilla. Place quesadilla on a plate, cut in half and enjoy! Serves 1