Veggie Quesadilla W Peppers Mushrooms Onions Spinach
Elevate your meatless meals with this irresistible Veggie Quesadilla featuring a medley of vibrant peppers, earthy mushrooms, sweet onions, and tender spinach, all hugged by melted cheese in a golden, crispy tortilla. This quick and easy vegetarian recipe is a perfect balance of savory flavors and gooey texture, making it a hit for lunch, dinner, or even as a hearty snack. Seasoned with just the right amount of salt, black pepper, and optional garlic, these quesadillas deliver a flavor-packed punch with every bite. Ready in just 25 minutes, this one-pan dish is ideal for busy weeknights—plus, it’s easily customizable to suit your favorite vegetables and cheese blend. Serve with tangy salsa and creamy sour cream for the ultimate dipping experience!
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Recipe Information
Ingredients
- 4 Large flour tortillas
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 cup (sliced) Mushrooms
- 1 medium, thinly sliced Yellow onion
- 2 cups (fresh) Spinach
- 2 cups Shredded cheese blend (cheddar, Monterey Jack, or your choice)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Granulated garlic (optional)
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
Instructions
Prepare the vegetables: Thinly slice the red and yellow bell peppers, mushrooms, and onion. Wash and pat dry the spinach if needed.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers, mushrooms, and onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the spinach to the pan and cook for an additional 2 minutes, or until wilted. Season with salt, black pepper, and granulated garlic (if using). Remove the vegetable mixture from the skillet and set aside.
Wipe the skillet with a paper towel, and return it to medium heat. Add 1/2 tablespoon of butter and let it melt.
Place one tortilla in the skillet. On one half of the tortilla, sprinkle 1/2 cup of the shredded cheese blend, followed by a generous portion of the cooked vegetable mixture. Top with another 1/2 cup of shredded cheese and fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Use a spatula to gently press down on the quesadilla while cooking, ensuring even browning.
Repeat with the remaining tortillas, cheese, and vegetable mixture, adding more butter to the skillet as needed.
Slice each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 529 mg | 41% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 600 mg | 13% | |
*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.
