-3 Tablespoons sunflower, Olive Oil or other organic oil
-1 Organic/Local Red Pepper
-8 ounces, non-dairy cheese, shredded
- 1 lime
- 1 organic avocado
1. Heat 3 Tbsps. oil in a large skillet, frying or saute pan over medium heat. Add onion and cook until slightly tender, about 6 minutes. Stir in garlic and heat about 20- 30 seconds. Add in zucchini, red pepper, salt, coriander and cumin and cook until tender, about 8 minutes. Remove from heat and drain any liquid. Place vegetable mixture in a medium bowl.
2. Wipe pan clean. Lightly spray tortillas with oil cooking spray. Place one tortilla in the pan. Top with half of the non-dairy cheese (optional) and half the vegetable mixture. Add 1 tablespoon cilantro. Top with additional tortilla.
3. Cook over medium heat for about 4 minutes. Carefully flip and continue to cook for an additional 4 minutes until golden brown.
4. Remove quesadilla from the pan and place it on a plate while you make the other quesadilla the same way as above. Let quesadillas cool slightly and cut into wedges. Serve with salsa, lime and avocado slices if desired.