Roasted Vegetable and Feta Quesadillas
I am a huge fan of quesadillas, and especially these Roasted Vegetable and Feta Quesadillas have a sprinkle of cheese rather than cheese being the main ingredients. While any roasted root vegetables can be used to make this recipe, Olive Sunshine’s Vegan Portabella and Vegetable Pot Roast is the perfect starter dinner to use for these quesadillas. Creamy potatoes and sweet carrots are blended in a food processor to substitute for cheese. Small pieces of the mushrooms and onions from the roast combined with the acidity of just wilted baby spinach creates a savory and unusual goodness. Briny and salty feta brings all of the flavors together with a nice POP! Corn or wheat tortillas? The choice is yours!
The Less-Cheese Root Vegetable and Feta Quesadillas
The meaning of the word quesadillas means two-filled tortillas with cheese. Quesadilla means one tortilla filled with cheese and folded over. Notice what both have in common? Yes, filled with cheese. Usually, quesadillas are loaded with cheese. Olive Sunshine’s Shrimp, Mushroom and Spinach Quesadilla is a single tortilla filled with sweet, creamy cashew cheese and it is AMAZING. In fact, it is one of Olive Sunshine’s most visited recipe on the site. What I love about these less-cheese vegetable quesadillas is that there is only a sprinkle of feta cheese, but they are still creamy and delicious!
The more I travel in Italy, the more I see evidence that vegetables can and often do constitute the entire meal. The Italians often cream that when you cream root vegetables, especially savory and sweet blends of vegetables that you end up with a consistency that acts like melty cheese. Perfect for holding two tortillas together to form a perfect quesadillas! Add a dollop of Greek strained almond yogurt, the perfect healthy, vegan substitute for sour cream and wowzer a perfect meal is made!
The Perfect Consistency of the Blended Vegetables
Olive Sunshine’s Roasted Vegetable and Feta Quesadillas relies on the perfect consistency of the blended root vegetables. Using just the root vegetables they are blended until creamy, but not completely pureed. It is fine if there are fine chunks of vegetables still there. Do not blend until puréed, or liquified as the veggies will ooze off the quesadilla when on the heat.
Roasted Vegetable and Feta Quesadillas
I think of the roasted-root vegetable quesadillas as my “winter quesadilla”. During the week, when I am busy for work, I like healthy and delicious meals. In the summer, it is easy to make a piece of fish and pair it with a salad. In the colder months (yes, Florida has colder months – relatively speaking), I crave something warm and hearty. Making the Vegan Portabella and Vegetable Pot Roast fits the bill and is super easy. The best part is the next night, we enjoy the Roasted Vegetable and Feta Quesadillas for dinner. Leftovers never tasted so spectacular.
Olive Sunshine has you covered for all you Mediterraneanized South of the Border recipes!
Ingredients
Instructions
Preheat the oven to 425. In a food processor, pulse the potatoes, carrots and extra virgin olive until just blended.
Spritz a baking sheet with the extra virgin olive oil. Add either three (3) corn tortillas or (2) wheat tortillas to the baking sheet. Spread 1/2 the mixture on the top, add 1/2 of the mushrooms, onions, baby spinach and feta. Drizzle with the remaining olive oil. Top each with either a like tortilla. Bake for 7 minutes and remove from oven. Use a large spatula flip over each quesadilla. Cook for 5-7 minutes until golden and cooked through.
Using a cutting board to cut the quesadilla. Top with suggested toppings, Greek yogurt, jalapenos, tabasco sauce. Serve immediately.
Nutrition Per Serving
Any vegetables can be added to the blended roasted vegetables. I used both corn and whole wheat tortillas. Both were delicious but the corn were better in our opinion!
