Veggie Quesadilla

Updated: Oct 13, 2020

The perfect lunch, dinner or late night snack. A quesadilla is a classic, and great for those picky eaters. We pack ours with a yummy rainbow of veggies. To me they add delicious flavor, but if you have an extra picky eater, don't worry they're also smothered in cheese!

Personally I'm someone who almost always opts for a meat based protein so for me to mix it up, you know it's good. The #tumaros wraps are protein packed too! Plus there's tons of fiber in the veggies and protein in the cheese.

I paired this quesadilla with some refried black beans (I heat them up and then mash them with a potato masher or a fork). I would also recommend some lime cilantro jasmine rice, recipe here, as another delicious side!


For toppings I love plain greek yogurt (or sour cream), creamy avocado, fresh tomatoes, a lime wedge and salsa. I love them all, can you tell?


What toppings, sides and dips are you pairing with this crispy, cheesy quesadilla?

Veggie Quesadilla

2 servings | Cook time: 5 min

Notes: If you’d prefer to “beef” this up, feel free to add chicken or ground beef but these are already protein packed and filling, you don’t even need it!


Ingredients:

  • 100g multi-colored bell peppers

  • 50g onion

  • 2 tbsp frozen corn

  • 1 tsp taco seasoning

  • 2 tbsp water

  • 2 cups spinach

  • 4 oz cheese (I used Monterey Jack and mozzarella)

  • 4 tortillas (I used #tumaros white tortillas)

Sides/Toppings:

  • Low sodium black beans

  • Jasmine rice

  • Plain Greek Yogurt

  • Avocado

  • Cilantro

  • Lime juice

Directions:

  1. Spray a sauté pan with nonstick olive oil spray and add bell peppers, onions and corn to the pan. Toss and cook until slightly soft- 3-4 minutes.

  2. Mix in taco seasoning and water with veggies. Add in chopped fresh spinach and toss until wilted. Remove all of the veggies from the pan.

  3. Layer cheese and veggies on 2 of the tortillas. Secure both with a second tortilla.

  4. Heat the sauté pan and spray again with nonstick olive oil spray. Add quesadillas one at a time and cook until slightly browned on the first side (2-3 minutes). Flip and repeat on second side until cheese has melted.

  5. Remove from pan, repeat with second quesadilla. Divide quesadilla into quarters and serve with sides and toppings of choice. I like black beans and rice on the side and some plain greek yogurt, fresh tomatoes, lime and cilantro for topping.

 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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