Ingredients
1tbspolive oil
1medium yellow onion,diced
1garlic clove,minced
1tomato medium,diced
1½lbscremini mushroom,diced
½tbspchili powder
½tspsmoked paprika
1tspground cumin
½tsppepper
½tspsalt
½lime,juiced
1tbspfresh cilantro,chopped
1tbspolive oil
½medium yellow onion,sliced
1red bell pepper,seeded and sliced
1green bell pepper,seeded and sliced
½lime,juiced
1tsppaprika
½tspcumin
½tspsalt
½tsppepper
1tbspolive oil
1medium yellow onion,diced
1garlic clove,minced
1red bell pepper,diced
2cupstofu,cubed
½tspsmoked paprika
½tbspchili powder
1tspground cumin
1½tbspsoy sauce
½lime,juiced
1tbspfresh cilantro,chopped
1tbspolive oil
1medium yellow onion,diced
1garlic clove
1tomato,diced
15ozcorn,(1 can)
15ozblack beans,(1 can)
1tsppaprika
1tspchili powder
1tspground cumin
½tspsalt
½tsppepper
nonstick cooking spray
8flour tortillas large
3cupscheddar cheese,shredded
3cupsmonterey jack cheese,shredded
sour cream,for serving
salsa,for serving
Preparation
Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 3 minutes, until caramelized.
Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly.
Cook for about 10 minutes until the vegetables are tender. Add the lime juice and cilantro and stir to combine.
Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook for about 8 minutes until softened.
Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking for about 5 minutes until the vegetables are tender.
Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook for about 5 minutes until caramelized.
Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook for about 8 minutes until the red bell pepper is tender.
Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook for about 3 minutes until caramelized.
Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook for about 8 minutes until the vegetables are tender.
Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Preheat the oven to 375 degrees F. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge. Place 2 tortillas in the middle, covering the exposed pan.
Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
Sprinkle the rest of the cheese over the fillings. Place the remaining 2 tortillas over the cheese in the center of the pan. Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
Bake for 20 minutes. Remove the weight and top baking sheet.
Bake for another 15 minutes, until the tortillas are golden and crisp. Flip the quesadilla onto a cutting board.
Slice and serve with salsa and sour cream. Enjoy!
