Easy, Yummy Quesadillas
June 21, 2006 Other Contributors
About
These delicious quesadillas make a great lunch or supper. Serve with fresh tomato sauce, sea salted goat yogurt and a side of crisp seasonal salad with a light vinaigrette. (Make your own quick tomato sauce with tomatoes, fresh cilantro, salt, cayenne and olive oil).
You can make these ahead of time until you are ready to dry fry them. They can stay wrapped in the fridge for a few days (or the freezer for a month). The freezer will dry out the cheese a little.
Recipe by: Yesim Gumus
Ingredients
| Sprouted kamut or spelt wraps | 1 pkg | |
| Cooked mung beans with desired seasonings | as needed | |
| Onions, chopped in half moon shape | 2 ea | |
| Bell peppers, sliced lengthwise | 3 ea | |
| Cumin | to taste | |
| Sea salt | to taste | |
| Cayenne | to taste | |
| Pure goat or sheep feta, rennet free | to taste |
Directions
- Lay out wraps in sets of two
- Sauté onions and peppers with cumin, sea salt, and cayenne to taste.
- Season mung beans as desired. (eg: ground chipotle, wheat-free tamari, sea salt,
pepper, olive oil). - Spread mung bean mixture evenly on wraps to desired thickness (thin is better). Leftover mixture can be used to make veggie burgers or soup.
- Spread onion mixture evenly over mung bean layer. Crumble feta on top of onion mixture.
- Close up wraps with the second piece. Press down evenly and dry fry them using a cast iron pan on medium heat until heated and firm.
- Cut up as desired.
- Enjoy with love!
“I wish to support myself through the application of my gifts, talents and interests. Love your work and you will never work a day in your life.” – Yesim Gumus
Healthy Whole Foods; Preparation & Guidance; Personal Catering; Intuitive cooking classes. For more information please visit Yesim’s website.
Editor’s Note
- Although not stated in this recipe, I’m sure it is assumed that you will need to sautĂ© the vegetables in a small amount of oil such as olive oil.
No Comments