Farmers Market Veggie Quesadilla

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	15%	2%
dairy	32%	0%
salt	2%	0%
aromatics	48%	6%
vegetables and beans	356%	6%

Where it stands out

• #78 of 80 for juiciness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
75 g	1/2 an onion, diced (1 cup)
12 g	4 garlic cloves, rough chopped
596 g	4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
3 g	1/2 teaspoon salt
1 g	1 teaspoon dried oregano
2 g	1 teaspoon cumin
2 g	1 teaspoon coriander
3 g	1 teaspoon chili powder
45 g	1-2 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.
180 g	1 cup black beans (cooked or canned)
30 g	2 tablespoons water
25 g	1/4 cup cilantro, chopped- optional
	1 teaspoon lime zest- optional
58 g	1/4 cup sour cream (or yogurt)
38 g	2-3 tablespoons hot sauce (fermented hot sauce is great here)

Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I must confess, I only had zuccini, but with red onion garlic cilantro and all the spices it was still fantastic! Mixed cheddar and mozarella for cheese. I never thought baking would make such a difference( I usually just do it on the stove). Really great, wil” — a cook, 5.0★

“Absolutely love this recipe! We added jalapeños with the veggie mix. I might up the spices next time if I use the same amount of sweet potato as their sweetness really comes through. We doubled the recipe so we’d have several meals. SO glad we did that. Awesom” — a cook, 5.0★