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Grilled Corn and Quesadilla Bowl
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Grilled Corn and Quesadilla Bowl

Course: main, salads
Keyword: Grilled Corn and Quesadilla Bowl
Author: Sarah Hayes

Ingredients

  • 1 piece of corn, broke into 3 small pieces
  • 1 jalapeño, sliced into 3 slices
  • 1/2 red onion, sliced
  • 1 small head of broccoli, broke into florets
  • 1 red pepper, sliced
  • 1 portobello mushroom, sliced into 4 - 5 pieces
  • Vegetable Marinade:
  • 2 Tblsp vegetable broth
  • 1 Tblsp amino liquids (or low sodium tamari)
  • 1 Tblsp lime juice
  • 1 tsp siriachi
  • 1/4 tsp cumin
  • 1/4 tsp to chipotle chili pepper*
  • 1/4 tsp smoked paprika
  • Quesadilla Filling
  • 2 soft flour tortillas (I used gluten free)
  • 1/4 cup cooked black beans
  • 1/2 cup cooked sweet potato
  • 2 Tblsp favorite salsa
  • garlic salt to taste

Instructions

  • Prepare vegetables and place in large bowl or bag. Prepare marinade and pour over vegetables. Let marinate 3 - 24 hours to really soak in flavors!
  • Prepare grill for medium heat. Place vegetables in a grill basket and grill until tender (30 minutes or so, depending on how thick you cut your vegetables)
  • While vegetables are grilling, prepare quesadillas. Pre-heat oven to 350 degrees.
  • Combine all quesadilla filling except for the tortilla. Stir gently. Cut your tortillas into 4 even pieces.
  • Place 4 sliced tortilla pieces on baking pan. Top with one Tblsp of filling. Top with remaining tortillas.
  • Bake in oven for 15 minutes or until heated through (you could also grill or do on a stovetop gridle.
  • Prepare a bowl with fresh salad greens, top with quesadillas, grilled vegetables and favorite toppings!

Notes

  • *if you like spicier vegetables use 1/2 teaspoon chipotle chili pepper