2 Carrots, medium diced
2 Small Red Onions, medium diced
1 Zucchini, medium diced
1 Squash, medium diced
2 Giant Red Peppers, medium diced
3 t garlic powder
1/4t cayenne pepper
2 t oregano
pinch of salt
4 oz of tomato sauce
Salt & Pepper
2 whole wheat tortillas per person
1/2 C Colby Jack Cheese per person
Add 1T olive oil to a large cast iron skillet heated to medium high. Add in all the chopped veggies. As they cook down, add 1 T garlic powder, 1 T oregano, and Salt & Pepper.
In a second pan heat pan to medium. Add 1 t of olive oil and 2 veggie patties. Flip occasionally until they defrost. Use a spatula (I used my Meat Chop'N Stir from Pampered Chef) to break up the burgers. Add 2 t garlic powder, 1/4t cayenne pepper, 1 t oregano, and a pinch of salt.
Once veggies are grilled, divide them in 1/2. Put 1/2 in a storage container for future meals this week. Take remaining 1/2 and add to the seasoned veggie patty mix. Heat to encorporate and add about 4 oz of tomato sauce. Divide into 8 portions, about 1/3 C veggies per tortilla.
Clean out the cast iron skillet, lightly oil and wipe out til dry. Reheat skillet to medium. Add a tortilla. Layer 1/4 C cheese, 1/3 C veggies, 1/4 C cheese. Fold over and smush. Cook on side until starts to brown and cheese starts to bubble. Flip and brown on other side. Repeat.
Cut each quesadilla into 4 wedges. Makes enough for 4 people for dinner, 8 tortillas total.