Man, do I love grilling season! A couple of years ago, I got Dave a gas grill for his birthday, and it may have been one of my best purchases ever. We grill at least once a week during the summer, and I love experimenting with different veggies and marinades.
Last week, I decided that instead of my usual grilled portobello mushroom, I’d try something a little bit different. When Rachel Fox talked about black bean quesadillas on Eat Drink Better, it got quesadillas on my brain! It turns out that quesadillas come out beautifully on the grill! Here’s how mine went down:
1 portobello mushroom, chopped
2 leeks, white parts only, chopped
1 clove of garlic, minced
2T olive oil
1/2C Daiya cheddar cheese
2 large whole wheat tortillas
In a frying pan, heat the olive oil and cook the leeks, mushrooms, and garlic until everything softens.
Spread 1/4c of Daiya on to half of one tortilla, spread half of the mushroom mixture on top, and fold the tortilla in half. Repeat with the other tortilla and the rest of the cheese and mushrooms.
Wrap your quesadillas in foil. This step isn’t required, but it makes it much, much easier to flip! If you don’t use foil, you’ll want to oil the grill or rub oil or margarine onto the outside of your tortillas to prevent sticking.
Heat the grill to high and place the quesadillas on there. Grill for three minutes on one side, then flip and grill for four more minutes. Slice into triangles, and enjoy!
Makes two servings.
So now I sort of have quesadilla fever! Do you guys have any favorite fillings combinations? I really liked this combo, but it’s fun to mix things up, too!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!