Veggie Filled Quesadillas
Packed with fresh, vibrant vegetables and oozing with melted cheese, these Veggie Filled Quesadillas are the perfect quick and satisfying meal. Loaded with a colorful medley of bell peppers, zucchini, mushrooms, spinach, and aromatic spices like cumin and chili powder, this recipe delivers a satisfying burst of flavor in every bite. The golden, crispy tortillas encase a cheesy, veggie-packed filling that's ideal for lunch, dinner, or even a hearty snack. Ready in just 30 minutes, these quesadillas are not only simple to prepare but also easy to customize with your favorite toppings, like creamy sour cream or zesty salsa. Whether you're catering to vegetarians or just looking for a fun way to enjoy more veggies, this recipe is sure to impress! Keywords: veggie quesadillas, quick vegetarian recipes, healthy quesadilla recipe, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1 cup Bell peppers (any color), diced
- 0.5 cup Red onion, diced
- 1 cup Zucchini, diced
- 1 cup Mushrooms, sliced
- 1 cup Spinach leaves, chopped
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell peppers, red onion, zucchini, mushrooms, and garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chopped spinach, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes until the spinach is wilted and the spices are well combined. Remove the skillet from the heat and set the veggie mixture aside.
Heat a clean skillet or griddle over medium heat and lightly grease with the remaining 1 tablespoon of olive oil.
Place a flour tortilla on the skillet, and sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla.
Spread about 1/4 of the cooked veggie mixture over the cheese layer, then fold the other half of the tortilla over to form a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat this process with the remaining tortillas, cheese, and veggie mixture.
Transfer the cooked quesadillas to a cutting board, let them rest for 1 minute, and then cut them into wedges.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 27.2 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2166 mg | 167% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2310 mg | 49% | |
*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.
