8each100% whole grain soft flour tortillano high fructose corn syrup
2tspextra virgin olive oilfor cooking, optional
1/4cuphomemade taco seasoningsee below
Homemade Taco Seasoning
1/3cupChili Powder
1/3cupcumin
1Tbspgarlic powder
1Tbsponion powder
1tsporegano
1tsppaprika
1Tbspsalt
1tsppepper
Bell Pepper Soup
2Tbspextra virgin olive oil
1/4cupfrozen diced onions
2carrotmedium, peeled and diced
1tspsalt
1/2tsppepper
8bell pepperany combo of colors, seeded and chopped
1sweet potatolarge, peeled and diced
4cupsvegetable brothno sugar listed in ingredients
3tspcumin
cilantrooptional, for garnish
avocadooptional, for garnish
Instructions
Beef and Cheese Quesadillas
Brown beef in medium skillet until cooked through. Drain if you choose to. Add taco seasoning (note: only use 1/4 cup. Recipe makes more) and water. Simmer 10 minutes. Preheat an electric griddle or large skillet over medium-high heat. If using an electric griddle, spray with cooking spray. If using a skillet, put 1/2 tsp. olive oil in skillet. Place 1 tortilla on griddle or skillet. Top with 1/2 c. beef and 1/4 c. cheese. Top with second tortilla. Cook 2-3 minutes on first side, or until bottom tortilla is browned and crispy. Carefully flip to second side. Cook 2-3 minutes on second side or until browned and crispy. Repeat with remaining tortillas and fillings.
Bell Pepper Soup
Heat oil in a large saucepan until hot. Add onion and carrots and salt and pepper. Cook about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato, and broth. Cover and bring to a boil. Reduce heat, add cumin, and simmer until potato is tender, about 20 min. Puree soup with an immersion blender or in batches in a traditional blender until smooth. Serve with cilantro and/or avocado, if desired. 6 servings.