Whole30 Corn Quesadilla

Say hello to the "Whole30 Corn Quesadilla," a creative and wholesome twist on the classic Mexican favorite! Perfectly aligned with Whole30 guidelines, this recipe swaps traditional tortillas for tender green cabbage leaves, creating a low-carb, gluten-free alternative packed with vibrant flavor and nutrients. Stuffed with a colorful medley of sautéed bell peppers, zucchini, cherry tomatoes, and aromatic spices like cumin and chili powder, these quesadillas are as satisfying as they are healthy. A touch of fresh cilantro and a squeeze of lime brighten each bite, while avocado oil ensures a rich, buttery finish. Ready in just 35 minutes, this nutritious dish is ideal for busy weeknights or meal preps and can easily be customized with your favorite veggies. Serve these cabbage quesadillas warm for a guilt-free, flavorful treat that's anything but ordinary!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the chopped cilantro, and remove the skillet from heat. Set the vegetable mixture aside.

Step 5

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.

Step 6

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.

Step 7

Cook the cabbage quesadilla for 2-3 minutes on each side until the cabbage leaf is lightly browned and tender.

Step 8

Repeat the process with the remaining cabbage leaves and vegetable mixture.

Step 9

Serve the Whole30 cabbage quesadillas warm, with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1677.5g)

Amount per serving	% Daily Value*
Calories	667.6

Total Fat 31.5g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1408.8mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 35.9g	0%
Total Sugars 47.8g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 516.2mg	0%
Iron 11.1mg	0%
Potassium 3323.7mg	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: 37.7%

Protein: 10.8%

Carbs: 51.4%