Veggie Filled Quesadilla
Elevate your weeknight dinners with these irresistibly flavorful Veggie Filled Quesadillas! Packed with vibrant bell peppers, tender zucchini, and nutrient-rich spinach, these quesadillas are a colorful and wholesome way to enjoy a vegetarian meal. The sautéed vegetables are perfectly seasoned with cumin and chili powder, adding a warm, smoky kick that pairs beautifully with the gooey melted cheddar cheese. Encased in crispy golden-brown flour tortillas, each bite delivers a satisfying crunch and creamy, savory finish. Ready in just 30 minutes, this quick and easy recipe is ideal for a busy weeknight or a fun family dinner. Serve your quesadillas with a dollop of sour cream, a side of fresh salsa, or your favorite toppings for a deliciously customizable meal that’s sure to please all ages. Perfect for Meatless Mondays, these veggie quesadillas are proof that healthy eating can be indulgent and satisfying!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded cheddar cheese
- 1.5 cups Bell peppers (red, yellow, green)
- 1 medium Red onion
- 1 medium Zucchini
- 2 cups Fresh spinach
- 1 tablespoon Olive oil
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Prepare the vegetables: wash and dice the bell peppers, thinly slice the red onion, and chop the zucchini into small cubes.
Heat the olive oil in a large skillet over medium heat. Once hot, add the diced bell peppers, onion, and zucchini.
Sauté the vegetables for 5-7 minutes, or until they are softened and slightly caramelized. Add the fresh spinach, cumin powder, chili powder, salt, and black pepper. Cook for an additional 2 minutes until the spinach wilts. Remove from heat.
Lay a tortilla flat on a clean surface. Spread 1/4 of the shredded cheese across one half of the tortilla. Top with 1/4 of the cooked vegetable mixture, then sprinkle a little more cheese over the veggies. Fold the tortilla in half to create a half-moon shape. Repeat with the remaining tortillas and fillings.
Heat a clean skillet over medium heat (no oil necessary). Place one folded tortilla in the skillet and cook for 2-3 minutes on one side, or until golden brown and crispy. Flip gently and cook for another 2-3 minutes on the other side until the cheese melts completely.
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for a minute before slicing into wedges. Repeat with the remaining quesadillas.
Serve the veggie-filled quesadillas warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 409 mg | 9% | |
*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.
