Cabbage and Carrot Quesadillas

Servings: 8 (1 quesadilla each)

Diet: Vegan & Vegetarian

Per Serving: 310 Calories I 27g Carbs I 4g Sugar I 2g Fiber I 20g Fat (4.5g Sat Fat) I 8g Protein | 450mg Sodium

Ingredients

• 4 tablespoons oil, divided
• 2 cups red or green cabbage, thinly sliced
• 2 carrots, shredded
• 8 (8-inch) whole wheat tortillas
• ½ cup peanut butter
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vinegar
• 1 tablespoon cilantro, chopped
• Instructions

Instructions

1. Heat 2 tablespoons of oil in a large pan over medium heat. Add cabbage and cook 10 minutes until cabbage softens. Add carrots and cook 5 more minutes.
2. Move mixture to a bowl and wipe out the pan. Place ½ cup of the mixture on one half of a tortilla, fold in half and press down. Repeat with remaining tortillas.
3. Heat 2 tablespoons oil in the pan over medium high heat. Cook quesadillas 3-4 minutes per side or until golden brown.
4. Whisk together peanut butter, soy sauce, vinegar and cilantro. Cut quesadillas into wedges and enjoy with peanut dipping sauce.

Reduce Food Waste: When using fresh soft herbs, use the stems, too- they have the same flavor as the leaves with added crunch!

Did you Know? Cabbage contains vitamins C and K, potassium and fiber.

Nutrition Boost: Add your favorite cooked veggie for extra fiber.

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