Meatless Monday-Washington Post

[Guest guest]

This recipe was posted in the Washington Post. I plan to fix this

for my mom next time she visits. She really enjoys beets. Thought

I'd pass it on.

 

Thanks

 

Vikki

 

Meatless Monday: Meet the Beet Quesadilla

 

Grilled Veggie Quesadillas

From chef Devra Gartenstein, Seattle, Wash.

 

Ingredients

1 tablespoon canola oil

 

½ onion, thinly sliced

 

1 unpeeled beet, very thinly sliced

 

1 cup thinly sliced green cabbage

 

1 zucchini, thinly sliced

 

1 bunch Swiss chard, chopped (I omitted the stems, as I found they

didn't soften quickly enough, but this is a personal preference)

 

1 teaspoon chili powder, mild or hot

 

½ teaspoon ground cumin

 

½ teaspoon dried oregano

 

½ teaspoon salt

 

2 tablespoons water

 

Cooking spray

 

6 tomato- or spinach-flavored 8-inch flour tortillas

 

1 heaping cup grated Monterey jack or cheddar cheese

 

Other veggie options depending on season and cook's preference:

Carrot rounds, lacinato kale, sliced mushrooms, parsnips, red bell or

serrano peppers

 

 

Method

Heat oil in a 10-inch skillet. (I had great results using a wok.) Add

onion and beet, and cook on medium-high heat for 2 to 3 minutes,

stirring often. Then add cabbage and zucchini and cook for 3 minutes

longer.

 

Add chard, chili powder, cumin, oregano, salt and water, and cook for

another 2 to 3 minutes or until the vegetables are soft and all the

water has evaporated.

 

Transfer the cooked vegetables from the skillet to a bowl, then wash

and dry the skillet. (Because I used a wok, I used an additional pan

on a second burner.) Heat clean skillet on a medium-low flame and

spray it with cooking spray.

 

Lay a tortilla in the pan, then spread about 2 tablespoons of cheese

over half over the tortilla. Cover the cheese with 2 to 3 heaping

tablespoons of the cooked vegetables. Spread another tablespoon of

cheese over the vegetables, then fold the tortilla in half and flip

it with a spatula. Cook for 1 to 2 minutes on each side, until the

tortilla is nicely browned and the cheese is melted through.

 

Repeat with the remaining tortillas, cheese and vegetables. Cut each

quesadilla into 4 wedges with a knife or pizza cutter.

 

Makes six servings.

 

http://voices.washingtonpost.com/mighty-

appetite/2008/11/meatless_monday_meet_the_beet.html?wpisrc=newsletter

[Guest guest]

Speaking of Meatless Monday...I belong to an email recipe group that

some folks may not know about. Meatout Mondays:

http://www.meatoutmondays.org/7days.htm