Whole30 Corn Quesadilla
Say goodbye to traditional tortillas and hello to this inventive Whole30 Corn Quesadilla, where tender cabbage leaves take center stage as the perfect gluten-free, grain-free wrap! Packed with sautéed bell peppers, zucchini, cherry tomatoes, and fresh cilantro, this vibrant recipe bursts with flavor while adhering to Whole30 principles. Seasoned with smoky cumin and chili powder, each “quesadilla” is lightly browned to perfection, delivering satisfying warmth and crunch in every bite. Quick and easy to make, these cabbage quesadillas are a wholesome, low-carb twist on a classic favorite, served with zesty lime wedges for an extra pop of brightness. Perfect for a healthy lunch or dinner, it’s a nutrient-rich, veggie-forward delight that’s sure to please!
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Recipe Information
Ingredients
- 8 pieces large green cabbage leaves
- 2 tablespoons avocado oil
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium yellow onion, finely chopped
- 1 small zucchini, grated
- 1 cup cherry tomatoes, halved
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 large limes, cut into wedges
Instructions
Begin by preparing your cabbage leaves: carefully peel off 8 large leaves from the cabbage head. Wash them thoroughly and pat dry with a towel. If needed, trim the thick stem in order to make them pliable for wrapping.
In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped red and green bell peppers, yellow onion, and zucchini. Sauté for 5-7 minutes until the vegetables start to soften.
Add cherry tomatoes, garlic powder, cumin powder, chili powder, salt, and black pepper to the skillet. Cook for an additional 3-5 minutes until the tomatoes have softened and released their juices.
Stir in the chopped cilantro, and remove the skillet from heat. Set the vegetable mixture aside.
In another skillet, heat 1 tablespoon of avocado oil over medium heat. Place a cabbage leaf in the skillet, and let it warm up for about 1 minute.
Spoon a portion of the sautéed vegetable mixture onto one side of the cabbage leaf. Fold the other half over to create a quesadilla shape. Press gently with a spatula to heat and flatten slightly.
Cook the cabbage quesadilla for 2-3 minutes on each side until the cabbage leaf is lightly browned and tender.
Repeat the process with the remaining cabbage leaves and vegetable mixture.
Serve the Whole30 cabbage quesadillas warm, with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 47.8 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3324 mg | 71% | |
*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.
