Description
A quick and delicious vegetarian quesadilla filled with sautéed vegetables and melted cheese, perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 1 bell pepper (any color), sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Sour cream or salsa, for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the onion, bell pepper, zucchini, and mushrooms. Sauté for 6–8 minutes, until the vegetables are tender.
- Stir in the cumin, chili powder, salt, and pepper. Cook for another minute and remove from heat.
- Place a tortilla in a large skillet or griddle over medium heat.
- Sprinkle a layer of cheese over half of the tortilla, then add a portion of the cooked vegetables and cilantro if using.
- Fold the tortilla in half and cook for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Slice into wedges and serve with sour cream or salsa if desired.
Notes
- Use any vegetables you have on hand such as spinach, corn, or tomatoes.
- Try using whole wheat or gluten-free tortillas for a healthier option.
- Add a dash of hot sauce for a spicy kick.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg