Low Sodium Classic Cauliflower Quesadillas

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Classic Cauliflower Quesadillas

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Ingredients

4 servings

For the filling

1 medium head cauliflower (about 1.5 lb), cut into small florets
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2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
½ cup canned black beans, drained and rinsed
1 tbsp neutral oil (such as canola oil or vegetable oil), for the pan

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
fresh cilantro, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large baking sheet in a single layer.
2
In a mixing bowl, toss the florets with the olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated. Spread back onto the baking sheet in a single layer.

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