Vegetable Quesadilla – a delicious recipe with whole wheat tortillas, zucchini, dice, red bell pepper, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a saute pan over medium heat, add a few drizzles of olive oil. Add the onion, red bell pepper and garlic, saute until softened. Add in the zucchini, squash and corn. Saute until slightly softened. Season with salt and pepper and toss in cilantro.
2
Heat oven to 375 degrees. Line a cookie sheet with parchment paper and lay two of the tortillas on it. Sprinkle a layer of cheddar on each tortilla. Top with the vegetable mixture, another layer of cheese and another tortilla. Place another cookie sheet on top of the quesadilla and bake for approximately 15 minutes or until the cheese has melted and the tortilla is slightly browned.
3
Top with some homemade guacamole and sour cream and enjoy!!
135
kcal
Calories
1
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 whole wheat tortillas, 1 zucchini small dice, 1 yellow squash small dice, 1 red bell pepper small dice, and more.
Yes, Vegetable Quesadilla falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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