Happy Mushroom Monday!
“Quesadilla Fajitas” combines my two favorite Mexican dishes, quesadillas and fajitas! Do you think of quesadillas as a healthy food? If you don’t, then check out this recipe! Loaded with veggies this is the healthiest quesadilla you'll ever have! There’s no guilt and the whole family will love them. PLUS you’re immune system will thank you with the high amounts of antioxidants this recipe provides.
This time of year the weather is starting to change, school is back in session, and everyone starts getting around seasonal germ bugs that cause havoc on our immune system. This is the best time of year to incorporate fruits and veggies that offer high antioxidant rich vitamins to support our immune system. This recipe incorporates a wide range of nutrients to help keep our immune systems up and keep us healthy!
This dish includes two bell peppers, did you know bell peppers contain 3 times more vitamin C than an orange? Isn’t that awesome?! Mushrooms are rich in Selenium which is a protective antioxidant! Selenium, an essential mineral, works closely with Vitamin E to produce antioxidants that neutralize the cell-damaging "free radicals" that can increase the risk of disease. Sweet potatoes are rich in beta carotene, which is a major antioxidant. Along with vitamin C and B complex vitamins, iron and phosphorus, sweet potatoes are excellent immune system boosters.
Now that you know how healthy they are, let's get started on how tasty these little quesadilla!
- 1 Tablespoon + 1 teaspoon olive oil
- 1 medium yellow onion (thinly sliced)
- 2 bell peppers (thinly sliced)
- 1 cup baby bella mushrooms (cleaned and thinly sliced)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1 cup fat free refried beans
- 1 cup mashed sweet potato (about 1 small potato cooked with skin removed and mashed)
- 8 small tortillas
- Heat a large skillet over medium-low heat, add 1 Tablespoon oil and onions. Sauté for 15 minutes or until soft and translucent.
- Add bell peppers to sautéed onions and cook for an additional 5 minutes.
- Add mushrooms to bell peppers and onions and cook for an additional 5-8 minutes or until mushrooms are tender.
- To cooked vegetables add onion powder, garlic powder, chili powder, salt, black pepper, and cumin. Set aside.
- In a separate bowl combine mashed sweet potatoes and refried beans. Mix to combine.
- Heat a large skillet over medium heat.
- Take two tortillas and spread a thin layer of bean and sweet potato on one side of both tortillas then add a small amount of the seasoned vegetables. Place top layer of quesadilla on top and set aside. Assemble the remaining tortillas and filling this way.
- Add 1 teaspoon oil to heated skillet. Place quesadilla on heated pan and crisp 5 minutes per side. Making sure to watch carefully so they don't burn!
- Serve with avocado, salsa, or hot sauce!
Make this the next time you’re in the mood for a quesadilla or fajita, you and your family won’t be disappointed! Let me know what you and your family think by commenting below, I love hearing from you <3
With Health and Happiness,