Broccoli & Mozzarella Pizzadillas

In an effort to completely rid our fridge of anything relating to the quesadilla, I decided to use us the last of the tortillas, yet do something creative with the remainders.  I threw together a sauce in preparation for Hurricane Irene (or the lack there of),. hoping to get tons of cooking done the day of the storm.  More time was spent watching movies, but I still put together these amazing pizzadillas, which were pretty much gone by the time the day was done.  And we got to use the steamer Jim just bought 🙂

       

3 tortillas (I used white for once-don’t judge, I wasn’t going to waste them!)

2 cups broccoli florets, steamed

1 1/2 cups meatless Italian sauce (I also added some fresh basil and parsley with it before I put it in the pizzadilla)

3 oz fresh mozzarella, sliced

1 tbsp butter

Salt & pepper to taste

  • Sprinkle salt and pepper on steamed broccoli
  • Melt butter in a frying pan over medium heat, and lay tortillas on pan folded in half
  • Pour 1/2 cup sauce inside each tortilla, layer with about 2/3 cup broccoli, then top with mozzarella and fold top half of tortilla over
  • Cook for about 5 minutes, then turn over and cook on additional side for 5 more minutes

      

Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Leave a Comment...

*