Summer Succotash Quesadillas With Nacho Mmmm Sauce


So, my wonderful amazing client Stephanie brought this recipe to my attention ( I assume because 1) it’s vegan and 2) its loaded with veggies!) She raved about it, but I was skeptical. Until now….

Summer Succotash Quesadillas With Nacho Mmmm Sauce

From the Oregonian (8/23/11)

Ingredients:

Filling
  • 1 sweet onion, sliced
  • 1 ear fresh corn, kernels cut from cob
  • 1 red bell pepper, seeded and diced
  • 1 zucchini, cut into 1/2-inch dice
  • 1 clove garlic, minced
  • 1/4 cup water
  • 2 teaspoons lemon or lime juice
  • 1/2 teaspoon maple syrup or agave syrup
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper

Sauce

  • 2/3 cup salsa, store-bought or homemade
  • 1/3 cup water
  • 1/4 cup raw almonds
  • 1/4 cup canned garbanzo beans, drained and rinsed
    (I used black beans)
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro or 1 to 2 tablespoons chopped fresh cilantro

Wrap

  • 8 whole-grain tortillas (For Tim’s, I used flour)
  • 1 cup shredded nondairy cheese (Tim used cheddar)

Directions:

To make filling: Place a large skillet sprayed with nonstick cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7 to 8 minutes, until softened and starting to brown.

Add corn, bell pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple or agave syrup and cumin. Cook the succotash down for an additional 10 minutes, stirring occasionally. Season to taste with salt and pepper.

To make sauce: In a food processor or blender combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro. Blend until smooth. Refrigerate until serving.

Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla. Top with 2 tablespoons cheese. Add about 1/3 cup of succotash filling. Top with another 2 tablespoons of cheese and another tortilla.

Cook for several minutes on both sides, until tortilla is crisp and cheese is melty.

Repeat with remaining tortillas, cheese and filling. Serve with Nacho Mmmm Sauce.

I did mine without the tortilla or cheese and it was delicious and filling! I did add a dollop of Fage Greek Yogurt in place of sour cream  and a few slices of Slimcado (I just picked it up at the store…not my favorite. It tastes like watery avocado.)

Definitely a great recipe for families and kids!!

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