Tortilla Veggie Melts
Turn ordinary tortillas into a flavorful feast with these irresistible Tortilla Veggie Melts! Bursting with the vibrant colors and bold flavors of sautéed bell peppers, sweet corn, red onions, and fresh baby spinach, these cheesy quesadilla-style melts are a quick and satisfying meal ready in just 20 minutes. The warm medley of vegetables is perfectly spiced with cumin and a hint of optional chili powder, complementing the gooey cheddar cheese nestled inside crisp, golden tortillas. Perfect for busy weeknights or casual gatherings, these melts are a fun, vegetarian-friendly option that pairs beautifully with salsa, guacamole, or sour cream for dipping. Easy to make and even easier to enjoy, Tortilla Veggie Melts are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup bell peppers (any color), thinly sliced
- 1 cup red onion, thinly sliced
- 1 cup baby spinach leaves
- 1 cup cooked corn kernels (fresh, canned, or frozen)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the thinly sliced bell peppers, red onion, and corn kernels to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened.
Season the vegetables with ground cumin, chili powder (if using), salt, and black pepper. Stir well and cook for an additional 1-2 minutes. Remove the skillet from the heat and set the vegetable mixture aside.
Place a clean skillet or griddle over medium-low heat. Lightly brush it with the remaining tablespoon of olive oil.
Lay one tortilla flat in the skillet. Sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla.
Top the cheese with 1/4 of the sautéed vegetable mixture and add a small handful of baby spinach leaves.
Fold the tortilla in half to form a semicircle, gently pressing down to hold it together.
Cook for 2-3 minutes on one side, then carefully flip the tortilla using a spatula. Cook for another 2-3 minutes or until the tortilla is crisp and golden brown, and the cheese is completely melted.
Remove the Tortilla Veggie Melt from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling.
Cut each Tortilla Veggie Melt into wedges and serve warm. Enjoy with your favorite dipping sauces like salsa, guacamole, or sour cream!
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 30.4 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1974 mg | 152% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1527 mg | 32% | |
*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.
