Whenever I work from noon until 8:oo, I end up eating really early in the evening, usually around 4:00. It's not quite lunch, and too early for dinner, I've decided to call this meal linner. Whatever you call it, the result is the same: by the time I get home I'm ready for another meal. But I'm not willing to put much effort into whatever I make, which usually means I end up eating tofu dogs. Tonight, however, having run out of tofu dogs, I took stock of what I had in the fridge - one very small and sad-looking zucchini ("Eat me before I putrify!"), the remainer of a can of vegetarian refried beans, some leftover onion from Sunday, tortillas, and potatoes. Bingo! 15 minutes later I had myself a tasty vegetable quesadilla.
Potato and Zucchini Quesadilla
1 very small potato
1 small zucchini or summer squash
1/2 red onion
2 6-inch flour tortillas
salt and pepper
Cut potato, zucchini and onion into 1/8-inch slices. In a medium saucepan, heat 1 to 2 tablespoon of olive oil. Cook the potatoes over medium heat until they begin to look a little translucent. Add the zucchini and onion. Season to taste with chili powder, salt, and pepper. Cook until vegetables are almost soft. Place veggies in a bowl.
Now spread a layer of refried beans on one of your tortillas. Place it (beans side up, obviously) back in your saucepan. Spread veggies on top of the beans and cover with the other tortilla. Cook until light brown on both sides. Serve with salsa.
Terribly simply to eat well, isn't it? You only need one pan for this recipe, and cooking the tortillas after the veggies means that some of your spices end up on the outside of your quesadilla, which actually looks quite nice. I'll make this again when I finally buy a camera and post pictures.