I’m not doing a great job so far, but I am still toying with the idea of becoming vegetarian. This recipe was one that I found on Vegetarian Times, which was linked from a yoga website. I saw this on the front page and thought it sounded good and that I’d give it a shot. And while it was not the most amazing recipe I’ve ever made, I definitely did enjoy it and the amount of food I made lasted for days. The recipe said it made four servings and I definitely used all eight tortillas that came in the bag, before finally running out of food. I feel like if Will was around, this recipe would’ve ended up being closer to its original serving size, but alas, I guess my portion quantities are a bit…off. It didn’t matter too much though, because I found another creative use for the ingredients…read on to find out!
After a few days of warming tortillas, I decided to use the ingredients to make it into a wrap instead. I love it more as a wrap! For wraps, I added a Mexican cheese blend that I had in the fridge and some leftover brown rice from another meal, to fill it out. I would warm the veggies and rice, then warm the tortilla, spread on the mayo mix and sprinkle on cheese, and then just wrap it up! I much preferred this as it was more enjoyable a leftover lunch, in my opinion. I also found I didn’t need to eat it with a fork and knife like I did with the quesadilla, as well as I lost less veggies each time I took a bite. So you can make your choice based on your preference for a hot or cold meal – this works either way! You don’t even necessarily need to heat up the veggies before putting it in a wrap, but just make sure you can chew through your asparagus before eating it chilled! I hadn’t sorted the tough parts out and learned that lesson the hard way 🙂
Overall, this one is worth a shot and leaves plenty of room to get creative!
Cooking Notes: I didn’t use dried oregano and didn’t bother with fresh, since it was looking rough. Instead, I tossed in some New Mexico Arbol Chili Powder, for a bit of an extra-spicy kick. I used regular mayo and 1 tbsp of lime juice. I also made these as wraps for lunch and found those easier to eat!
Chipotle Asparagus Quesadillas (adapted from Vegetarian Times; serves 6-8)
1 lb. asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, sliced
1 medium onion, sliced
1 1/2 tsp olive oil
1/2 tsp chili powder of your choosing
8-inch multigrain tortillas
3 tbsp mayo
2 tsp minced, drained chipotles in adobo sauce
1 tbsp lime juice
Preheat oven to 425 degrees. Begin to make quesadillas by tossing together asparagus, bell pepper, onion, oil and chili powder in a large bowl. Season with S&P, then spread onto a large baking sheet lined with a silicone baking mat (or parchment paper) and roast 10-12 minutes, until veggies are tender and beginning to brown. Stir once or twice while roasting.
Warm tortillas lightly in the microwave, between two damp paper towels, zapping for 10 seconds. Then spread 1 1/2 tsp of the mayo spread on one side of each tortilla, going all the way to the edges. Top with 2/3 cup filling of veggies on the same half of the tortilla. Fold, pressing edges together to enclose the filling and make the half-circle quesadilla shape.
Heat a large non-stick skillet over medium heat. Cook each quesadilla for 2-3 minutes in the skillet, turning once. Allow to cool for one minute and enjoy!