Description
These Farmer’s Market Vegetarian Quesadillas are a delicious and satisfying meal filled with an assortment of colorful veggies, melted cheese, and flavorful spices. Perfect for a quick and easy dinner that’s bursting with fresh, wholesome ingredients.
Ingredients
Scale
Vegetable Filling:
- 1 tbsp olive oil
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into thin half-moons
- 1 cup mushrooms, sliced
- 1 ear corn, kernels removed (or 1 cup frozen corn)
- 1 cup baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
Additional Ingredients:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese (or a blend of cheeses)
- 2 tbsp fresh cilantro, chopped
- sour cream and salsa for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the red onion, bell peppers, zucchini, mushrooms, and corn. Cook until softened and lightly browned.
- Add Seasonings: Stir in the spinach, salt, black pepper, cumin, and smoked paprika. Cook until spinach wilts.
- Assemble Quesadillas: Place cheese and vegetable mixture on tortillas. Fold in half.
- Cook Quesadillas: Cook in a skillet until golden and cheese melts.
- Serve: Slice into wedges and serve with sour cream and salsa.
Notes
- You can swap in seasonal vegetables based on availability.
- For a spicier kick, add diced jalapeño or a pinch of chili flakes.
- Whole-wheat tortillas can be used for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
