Spring Vegetable Quesadillas with Quick Smoky Salsa

gluten-free // yields 4, 10-inch quesadillas

for the filling:

1 medium head cauliflower, cut into florets

1 bunch asparagus, about 20 stalks – medium thickness

1 3/4 cup garbanzo beans, rinsed and drained

3 spring onions thinly sliced, white/purple bulb portion only – ends trimmed

2 tablespoons sunflower oil

1/2 teaspoon cumin

1/2 teaspoon mild chili powder

1/2 teaspoon salt + black pepper

8, 10-inch tortillas

finely grated sharp cheddar cheese, 8-10 ounces

for the salsa: medium-hot spice

2 spring onions roughly chopped, about 1/4 cup - white/purple bulb portion only – ends trimmed

1 1/2 medium cloves garlic roughly chopped

1, 15oz can fire-roasted diced tomatoes, liquid drained

2 chipotle peppers in adobo sauce, deseeded

1 roasted red pepper, deseeded

1 tablespoon lime juice

1/2 – 1 teaspoon salt

1/2 – 1 teaspoon pure cane sugar

Preheat your oven to 425* F.

Thinly slice the cauliflower florets about 1/8-inch thick. Snap ends off the asparagus then slice the stalks in half lengthwise. Place the cauliflower, asparagus, onion, oil, and spices on a large baking sheet and toss to coat. Spread in an even layer and roast for 15 minutes. Toss again then roast for 12-15 minutes. Lightly mash the chickpeas with a fork then toss them into the veggie mixture and roast another 4-7 minutes. Remove pan from the oven when veggies are golden brown.

While the veggies roast place the onions and garlic in a large food processor. Turn on until minced. Scrape the bowl and add the tomatoes, chipotle peppers, red pepper, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Pulse until ingredients are combined and peppers are evenly distributed throughout. Taste, and if desired pulse in 1/2 teaspoon more salt and sugar and/or another squeeze of lime. Store in a sealed jar in the fridge until ready to use.

Place a 12-inch pan or skillet over medium heat and lightly grease. Place a tortilla in the pan and sprinkle with an even coating of cheese [all the way to the edges]. Place a single [but dense] layer of the veggie mixture over top and another even layer of cheese. Place the tortilla on top and let cook until golden brown, 5-7 minutes. Place the palm of your hand on the top tortilla and a large metal spatula under the bottom tortilla. Flip and place in the pan, cooking until golden brown.

Place cooked quesadilla on a cooling rack for 2-3 minutes [to firm] then chop into slices on a cutting board. Top with salsa, avocado, sour cream, peppers, etc.

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notes: If you can’t find spring onions I would recommend using regular green onions/shallots instead. Use only the white part and you’ll need about 5-6 for the filling and 3-4 for the salsa. If you can’t find fire roasted tomatoes regular diced is fine but you’ll lose a bit of flavor. If your asparagus is very thick you’ll want to slice it lengthwise into quarters. I used these gluten-free tortillas.

I’ve been trying to cook more from actual recipes for dinner lately. As opposed to just winging it or piecing together random things I made throughout the day.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Cooking from recipes is one of my favorite things to do. You still have to think but you don’t have to do much guess work. You’re relying on whoever created the recipe to do the guessing for you.

I just kind of zone out and get lost in the cooking, tasting along the way, anticipating the end result.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

And you know sometimes when you spot a good recipe? For whatever reason you can just tell it is going to be incredible. That’s what happened when I saw the recipe for Roasted Broccoli Cheddar Millet Bake over on the blog, A Couple Cooks. [<--- I adore this blog and the husband + wife team who are the talented people behind it!]

I think I messaged them on every social media platform possible telling them I needed that meal right now. And I’m pretty sure I made it the very next night. And I’m pretty sure I ate my weight in it, as did Chris.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

So now here we are with a little taco-style spin on the original. I realize broccoli isn’t normally [or ever?] a taco ingredient but trust me that it works in this recipe. The bites of broccoli are possibly the very best bites you can find. They’re roasted + tender and filled with pockets of cheesy millet goodness.

Millet is one of my favorite grains ever. It has a much nuttier flavor than quinoa [which is earthier] and has a thicker/heavier texture that sticks together quite a bit. You could sub with quinoa or rice but millet is a big winner here. I’ve talked about how to cook millet in the past but also included a refresher below.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Print this!

adapted from: A Couple Cooks and Naturally Ella

Cheesy Veggie Taco Millet Bake

gluten-free // yields 4-6 servings

for the millet:

2 teaspoons ghee, or cooking oil such as sunflower/safflower
1 1/2 cups uncooked millet, rinsed well + drained
3 cups water
1/2 teaspoon salt

for the millet bake:

3 cups chopped broccoli florets
1 large sweet bell pepper, chopped
1 cup frozen corn
1 cup black beans, or 1/2 cup black beans + 1/2 cup chickpeas
1/2 cup thinly sliced red onion
1 tablespoon + 2 teaspoons ghee, melted -- or other cooking oil
3 cloves minced garlic
1 cup 2% milk, or whole milk/unsweetened almond or soy
6-8oz freshly grated sharp cheddar cheese
2 teaspoons cumin
2 1/2 teaspoons mild chili powder
1/2 teaspoon oregano
1/4 teaspoon coriander
hot sauce
salt + pepper

Millet Refresher: Melt ghee in a medium pot over medium-high heat. Once hot place the rinsed millet in the pot and stir for 2-3 minutes to toast. Slowly pour in the water, stir in the salt, and bring to a boil. Once boiling, stir once, reduce heat to simmer and cover with a tight fitting lid. Let cook for 18-20 minutes [millet should be constantly simmering to ensure it will absorb all the liquid]. Do not stir while cooking. At 18 minutes check to see if the liquid is absorbed by removing the lid and tip the pan on it’s side. If there is still liquid cover and continue to simmer for 2-5 more minutes, until the liquid is absorbed. If you don’t see liquid quickly place the cover back on and take off the heat. Let sit for 10 minutes covered then fluff with a fork.

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Preheat your oven to 400* F. Place the broccoli, pepper, corn, beans, and onion on a large baking sheet and toss with 1 tablespoon of melted ghee and a few big pinches of salt + pepper. Roast for 20-25 minutes, stirring once halfway through. Veggies should be tender and lightly brown. Remove and keep your oven on.

Scoop the fluffed millet in a 2 1/2 – 3 qt. or 11x13 baking dish and place the roasted veggies on top. Set aside.

Heat the remaining ghee/oil in a large skillet over med-low/low heat. Add the garlic and cook for 2-3 minutes stirring constantly until it just barely starts to brown. Slowly pour in the milk and stir in the spices. Let come to a simmer then stir in a heaping cup of grated cheese. Stir until the cheese is mostly melted and starts to thicken the milk, 1-2 minutes.

Pour the milk mixture over the millet and veggies, sprinkle with a bit more cheese, add a few glugs of hot sauce, and fold ingredients with a large spoon until fully combined. Top with a bit more cheese and place in the oven for 15 minutes until bubbly. Remove and serve while hot. Top with hot sauce and avocado if desired.

Let leftovers cool and store in a sealed container in the fridge for 3-4 days. Reheat in a skillet with a bit of ghee or oil over medium heat or in the microwave.

notes: The hot sauce is optional but adds flavor and spice. If you leave it out but still want a smoky flavor try adding 1/2 teaspoon smoked paprika to the milk mixture.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Not sure what to do with the leftovers? Besides hiding them from everyone else who lives in your house…

Heat them up in a skillet with a little ghee or oil and put an egg on it. Problem solved.

Ashley

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Recipes I made + loved last week:

// Roasted Cheddar Broccoli Millet Bake from A Couple Cooks [LOVE – try the original!]

// Cauli-power Fettuccini Alfredo [vegan] from Oh She Glows [seriously ate this sauce by the spoonful]

// Amazing Soba Bowl from The FauxMartha [SO simple + makes great lunch leftovers –> we ate this hot and used black bean noodles for the first time, which I am now obsessed with]