Sweet and Sour Veggie Quesadillas

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I used to make quesadillas using barbecue sauce, but then one day I read the ingredient list and I was not impressed 😒. It’s hard to find a good barbecue sauce without added caramel coloring or other unwanted additives so I decided to try making my own.

My attempt at making barbecue sauce failed but I ended up with a great sweet and sour sauce instead. As luck would have it, sweet and sour sauce tastes great in quesadillas so here is my new quesadillas recipe:

Ingredients:
1 1/2 cups cooked black beans (equivalent to 1/2 cup dry or 1-15 ounce can)
3 zucchinis
6 bell peppers, assorted colors
1 large onion
1/2 tsp sea salt
8-10 whole-grain tortillas
2 cups grated cheddar cheese (optional)

Sauce:
1 cup tomato sauce
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup molasses
1/2 tbsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cinnamon

Directions:

1. Dice all of the vegetables and sauté in a little oil until tender. Add 1/2 tsp salt as well as the cooked black beans and set aside.

2. Meanwhile, combine all of the sauce ingredients in a saucepan and simmer, stirring often, until the sauce thickens to a very dense syrup-like texture (about 20 mins). Add to cooked veggie and bean mixture and stir until coated (you may not need all of the sauce so add it gradually while stirring).

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3. Spread the mixture evenly across half of each tortilla, sprinkle a handful of grated cheese on top (optional) and fold the tortilla in half.

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4. Place the quesadillas on a baking sheet and bake them at 375*F for about 10-15 mins (until lightly browned underneath), then broil the tops until lightly browned. Remove from oven. Cut in halves (or thirds) and serve with sour cream.

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Makes 8-10 quesadillas (depending on how much stuffing you put in each quesadilla).

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