Farmer’s Market Vegetarian Quesadillas
Stuffed with vibrant, sautéed veggies and sharp cheddar cheese, these quesadillas are a delicious way to eat the rainbow. They’re quick to make, satisfying, and perfect for a light dinner, lunch, or Meatless Monday favorite.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 1x
Ingredients
½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tbsp olive oil
Cooking spray
6 (9-inch) whole wheat tortillas
1¼ cups shredded reduced-fat sharp Cheddar cheese
Instructions
In a large skillet, heat olive oil over medium heat. Add all chopped vegetables and sauté until tender, about 6–8 minutes. Season with a pinch of salt and pepper if desired.
Spray a clean skillet or griddle with cooking spray and place over medium heat.
Lay a tortilla flat, sprinkle a layer of cheese on one half, add sautéed veggies, and top with a bit more cheese. Fold in half.
Cook quesadilla on each side for 2–3 minutes or until golden brown and cheese is melted.
Repeat with remaining tortillas and filling.
Slice into wedges and serve hot with salsa, sour cream, or guacamole.
Nutrition
- Calories: 280
- Fat: 14g
- Carbohydrates: 25g
- Protein: 13g