Light Luscious Vegetarian Quesadilla
Discover the perfect balance of flavor and freshness with this Light Luscious Vegetarian Quesadilla recipe, a quick and wholesome delight that's ideal for weeknight dinners or casual lunches. Brimming with vibrant veggies like red bell pepper, zucchini, and sweet corn, these quesadillas are seasoned with cumin and chili powder for a flavorful kick, all layered with melty Monterey Jack cheese inside golden, toasted tortillas. The sautéed vegetable filling is enhanced with fresh cilantro, creating a harmonious medley of color and taste in every bite. Ready in just 25 minutes, this simple vegetarian recipe is easy to prepare and pairs beautifully with creamy sour cream or Greek yogurt and your favorite salsa. Perfect for vegetarians or anyone craving a healthier spin on a classic quesadilla, this dish delivers a satisfying meal without the heaviness.
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Recipe Information
Ingredients
- 2 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, finely chopped
- 0.5 cup sweet corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream or Greek yogurt (for serving)
- 0.5 cup salsa (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Stir in the sweet corn kernels, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, stirring occasionally.
Sprinkle the chopped cilantro over the cooked vegetable mixture and mix well. Remove the skillet from heat and set aside.
Place one tortilla on a clean, flat surface. Evenly spread half of the shredded cheese over one side of the tortilla.
Spoon half of the vegetable mixture over the cheese, then top with another layer of the remaining shredded cheese. Place the second tortilla on top to form a quesadilla.
Heat a non-stick skillet or griddle over medium-low heat. Carefully transfer the quesadilla to the skillet.
Cook the quesadilla for 3-4 minutes on one side, pressing lightly with a spatula. Flip it carefully and cook for an additional 3-4 minutes, or until the tortilla is golden brown and the cheese is melted.
Repeat the assembly and cooking process for the second quesadilla.
Slice the quesadillas into wedges and serve warm with sour cream or Greek yogurt and salsa on the side.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1131 mg | 87% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
