Description
These easy veggie quesadillas are a quick, healthy, and delicious meal made with sautéed vegetables and lots of melted cheese, perfect for lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, peeled and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 zucchini, halved and thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 cup corn kernels (fresh, canned or frozen)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheese (such as Mexican blend or cheddar)
- 4 large flour tortillas
- Optional toppings: sour cream, salsa, guacamole, chopped fresh cilantro
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add onion and sauté for 2 minutes, stirring occasionally.
- Add bell pepper, zucchini, and mushrooms. Sauté for 5-6 minutes until tender.
- Stir in corn, garlic, cumin, chili powder, salt, and pepper. Cook for 2 more minutes. Remove from heat.
- Heat a clean skillet or griddle over medium heat.
- Place one tortilla on the skillet and sprinkle evenly with 1/2 cup of shredded cheese and 1/4 of the veggie mixture.
- Top with another tortilla and cook for 1-2 minutes per side, or until golden and cheese is melted.
- Repeat with remaining tortillas and filling.
- Slice and serve warm with desired toppings.
Notes
- You can swap in any other favorite vegetables you have on hand.
- Use gluten-free tortillas to make the dish gluten-free.
- Add beans or tofu for extra protein.
- Leftovers can be refrigerated and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
