Veggie Quesadilla

Crispy, cheesy, and loaded with vibrant vegetables, this veggie quesadilla recipe is the perfect quick and satisfying meal for lunch, dinner, or even a snack. Featuring a rainbow of fresh ingredients like diced bell peppers, zucchini, corn, and baby spinach, these quesadillas are seasoned with a touch of cumin and chili powder for a flavorful, smoky kick. Sandwiched between golden-brown flour tortillas, the gooey layer of melted cheddar or Monterey Jack cheese ties everything together beautifully. Ready in just 25 minutes, this easy-to-follow recipe is a vegetarian delight that's perfect for busy weeknights or casual entertaining. Serve your veggie quesadillas with salsa, guacamole, or sour cream for a vibrant, crowd-pleasing dish!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Flour tortillas
• 1.5 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 medium Bell pepper (red, green, or yellow), diced
• 1 small Zucchini, diced
• 0.5 medium Red onion, thinly sliced
• 0.5 cup Corn kernels (fresh, frozen, or canned, drained)
• 1 cup Baby spinach leaves
• 1 tablespoon Olive oil
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Chili powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Butter

Directions

Step 1

Prepare the vegetables: Dice the bell pepper, zucchini, and thinly slice the red onion. If using frozen corn, thaw it and pat dry.

Step 2

Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the onion, bell pepper, and zucchini for 3-4 minutes until softened.

Step 3

Add the corn, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for another 2 minutes. Add the spinach leaves and cook for 1 more minute, until wilted. Remove the veggie mixture from the heat and set aside.

Step 4

Wipe the skillet clean and return it to medium heat. Melt a small amount of butter (about 1/4 teaspoon) in the skillet to coat the surface.

Step 5

Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon about 1/4 of the veggie mixture on top of the cheese, then sprinkle another 1/4 cup of cheese over the veggies.

Step 6

Fold the tortilla in half, pressing gently. Cook for 2-3 minutes on one side until golden brown and the cheese begins to melt. Flip the quesadilla carefully and cook for an additional 2-3 minutes on the other side until crispy and the cheese has fully melted.

Step 7

Remove the quesadilla from the skillet and repeat with the remaining tortillas, adding a small amount of butter to the skillet as needed.

Step 8

Slice each quesadilla into wedges and serve warm with your choice of salsa, guacamole, or sour cream.

Nutrition Facts

Serving size	(675.6g)

Amount per serving	% Daily Value*
Calories	1318.2

Total Fat 83.1g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 191.0mg	0%
Sodium 2698.4mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 10.5g
Protein 58.5g	0%

Vitamin D 36.7IU	0%
Calcium 1518.8mg	0%
Iron 7.6mg	0%
Potassium 987.0mg	0%

*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.

Source of Calories

Fat: 54.6%

Protein: 17.1%

Carbs: 28.4%