Spring Veggie Fusion Quesadillas

This meal consisted of an odd variety of ingredients, but I like to rebel against the norm and do crazy things with my food. Sometimes it turns out really good, other times not so much. This was a good one.

And on the name, Spring Veggie Quesadillas, I think the only 'spring' vegetable in here is the asparagus, but that's the idea I had for a name for it, and I'm not all that creative with titles, so there it is! :-)

My freezer has been filling up with the sauces I've been making for the past few weeks, so I pulled out a couple to have with the recipes I chose for this week.

Spring Veggie Fusion Quesadillas

1 can artichoke hearts, drained and rinsed

1 small can chopped black olives, drained

1/2 bunch of asparagus, woody ends discarded

2 small red potatoes, srubbed and cubed

1 red or yellow bell pepper, halved

1 poblano, halved

1/4 red onion, minced

3 cloves of garlic, minced

2 cups mushrooms (I used a pack of Enoki and half a pack of baby portobellos)

4 jalapenos, seeded and minced

1 habanero, seeded and minced (optional)

Mexican oregano

ground coriander

cumin

salt

vegan jack

tortillas

guacamole

Chipotle Tomatillo Serrano Sauce

Preheat oven to 425.

Melt 1 tsp coconut oil on a baking sheet in the oven.

Layer asparagus, potatoes and peppers on the baking sheet and toss with oil, sprinkle a pinch of salt over veggies. Roast for about 20 minutes or until veggies are soft.

You may have to remove the asparagus and peppers before the potatoes are done.

Meanwhile, heat a few tablespoons of water in a medium skillet. Add the onion, garlic, mushrooms and peppers and cook for 10-15 minutes or until veggies soft. Drain any excess water and transfer to a large bowl.

When roasted veggies are cool, chop and put in bowl.

Add artichokes and olives and season to taste.

Layer filling and vegan jack in warmed tortillas and fry if desired.

Serve with guacamole and Chipotle Tomatillos Serrano Sauce.

'Til next time!