Quick Veggie Quesadillas
Packed with vibrant veggies and melted cheese, these Quick Veggie Quesadillas are a flavorful, fuss-free meal that's ready in just 20 minutes! Perfect for busy weeknights, this recipe features a colorful medley of sautéed bell peppers, zucchini, red onion, and corn seasoned with cumin and paprika for a smoky, savory kick. Layered between crisp, golden flour tortillas and a generous sprinkle of cheddar or Mexican blend cheese, each bite delivers a satisfying mix of textures and flavors. Serve these warm, cheesy quesadilla wedges with creamy sour cream and zesty salsa for the ultimate comforting meal, or garnish with fresh cilantro for a burst of freshness. With simple ingredients and minimal prep, this vegetarian recipe is a crowd-pleasing option anyone can whip up on a whim!
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Recipe Information
Ingredients
- 4 pieces flour tortillas
- 1 cup bell peppers (any color), diced
- 0.5 cup red onion, finely chopped
- 1 cup zucchini, diced
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon cumin powder
- 0.5 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for serving)
- 0.5 cup salsa (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell peppers, red onion, zucchini, and corn to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Season the vegetables with salt, black pepper, cumin, and paprika. Stir to combine and cook for an additional 1-2 minutes. Remove the skillet from heat and set the vegetables aside.
Place one tortilla on a clean plate or flat surface. Sprinkle 2-3 tablespoons of shredded cheese over half of the tortilla. Add a generous portion of the cooked vegetables on top of the cheese, then sprinkle an additional 2-3 tablespoons of cheese over the vegetables. Fold the tortilla in half, pressing lightly to seal.
Repeat the process with the remaining tortillas and fillings.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Place one folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
Remove the quesadillas from the skillet and let them cool for 1-2 minutes. Cut each quesadilla into wedges.
Garnish with fresh cilantro, if desired, and serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 32.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1315 mg | 101% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2058 mg | 44% | |
*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.
