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



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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