Despite all the deliciously melty cheese, quesadillas can still be part of a healthy diet. Any quesadilla with the word “vegetable” in the title may sound healthy, but it’s worth paying attention to the quality of the tortilla and the cheese to ensure that it truly is a wholesome dish. For this recipe, I swap a classic white flour tortilla for a whole-grain version and cow’s milk cheese for goat’s milk cheese. The whole-grain tortilla is packed with digestion (and heart)-friendly fiber, and goat’s milk products can be easier to digest for some because the proteins are made of smaller molecules. Additionally, I keep the filling meat-free and depend on onion, tomato, and cumin for a wholesome and delicious kick.
What You’ll Need:
1 whole-grain/whole-wheat tortilla
1/4 cup thinly sliced white onion
1 tablespoon extra-virgin olive oil
Dash of salt and pepper
1/2 teaspoon cumin
1/2 cup shredded goat cheese (a hard variety will work best)
1/2 a large tomato, sliced
1 small handful of fresh herbs (basil and sage work well!)
What to Do:
- Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Sautée onions until translucent , seasoning with salt, pepper, and cumin as they cook. (About 5 minutes.)
- When the chopped onions become translucent, remove from the pan and set aside in a small dish for later use.
- In the same pan over medium heat, lay the tortilla flat.
- Shred the cheese and sprinkle evenly it over the tortilla. Top half of the cheese with the cooked onions, sliced tomato, and a few leaves of your favorite fresh herbs.
- When the cheese begins to melt, fold the cheese-only side of the tortilla over to meet the side without the tomato.
- Let cook for another minute and then remove from the pan. Slice the quesadilla into wedges and garnish with more fresh herbs.