Veggie Quesas
Elevate your weeknight dinners with these irresistible Veggie Quesas—a quick and flavorful vegetarian twist on classic quesadillas. Packed with a vibrant medley of sautéed zucchini, bell peppers, red onion, and sweet corn, these handheld delights are seasoned with smoky cumin and chili powder for a bold kick. Sandwiched between golden flour tortillas and melty cheddar cheese, this easy-to-make recipe is perfect for busy nights, coming together in just 25 minutes. Garnish with fresh cilantro and serve with a side of tangy sour cream and zesty salsa for the ultimate Tex-Mex experience. Whether you’re feeding a family or meal-prepping for the week, these Veggie Quesas are guaranteed to be a crowd-pleasing favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1.5 cups Shredded cheddar cheese
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper (red or yellow)
- 0.5 medium, thinly sliced Red onion
- 0.5 cup (fresh, canned, or frozen) Corn kernels
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced zucchini, bell pepper, red onion, and corn kernels to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Sprinkle the ground cumin, chili powder, salt, and black pepper over the vegetables. Stir well to combine and cook for another minute to incorporate the spices.
Remove the skillet from heat and stir in the chopped cilantro. Set the mixture aside.
Preheat a clean, dry skillet or griddle over medium heat.
Lay one tortilla on a flat surface and sprinkle 1/4 cup of the shredded cheddar cheese evenly over half of the tortilla.
Spoon a generous portion of the cooked vegetable mixture over the cheese, then add another 1/4 cup of cheese on top for extra gooeyness. Fold the tortilla in half to form a half-moon shape.
Place the filled tortilla onto the preheated skillet or griddle. Cook for 2-3 minutes on each side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve warm with sour cream and salsa, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 338 mg | 7% | |
*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.
