• Liz Talley -Urban Graze

Asparagus Quesadillas

Easy peasy treat- especially when you're in a hurry. Great use of leftovers. You could easily substitute or combine with other spring veggies, such as snap peas, spinach, sliced radishes, sauteed mushrooms.

If you have some leftover chicken on hand, add it too!

1 Tbsp. olive oil

1 clove garlic, minced or pressed

1-2 Tbsp. thinly sliced green onion

(note: 2 Tbsp. thinly sliced ramps could replace onions and garlic)

2 c. asparagus cut into 1"-2" pieces

1 can black beans, drained and rinsed

1 c. shredded cheddar cheese

8- 6" - 8" whole wheat tortillas

Preheat oven to 400. Line baking sheet with parchment paper or foil.

Saute the garlic and onions in olive oil for 2-3 minutes. Cool slightly.

Combine in a bowl with asparagus, black beans, and cheese.

Lay 4 tortillas out on the parchment lined sheet, and put equal amounts of the asparagus mixture onto each. Top each with another tortilla, to make a "sandwich". Cover with foil if you want your quesadillas soft, or brush lightly with olive oil and leave uncovered if you'd like them a little crispy.

Bake about 10 minutes, or until they're warm and the cheese has melted. Cut in half or quarters.

Serve solo, with Strawberry Salsa below, or light salsa of your choice.

1 c. small-diced strawberries

1 small tomato, small-diced and/or 1/4 c. chopped sweet pepper, optional

2 Tbsp. finely snipped cilantro

1 Tbsp. finely diced red or green (mild) onion

1 Tbsp. lime juice

Salt to taste

If you like, add a tiny bit of chopped jalapeno or other hot pepper, to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#lunch #entree


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