For added flavor, consider incorporating other vegetables such as bell peppers, mushrooms, or spinach. Feel free to substitute the cheddar cheese with another type of cheese, such as Monterey Jack or pepper jack, based on your preferences. For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture during cooking. These quesadillas are also delicious with a dollop of sour cream or guacamole.
Vegetarian Quesadillas
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS3
Embrace a symphony of flavors with these delightful vegetarian quesadillas, where vibrant vegetables meld harmoniously with creamy refried beans and just a touch of sharp cheddar. A light yet satisfying meal, perfect for a quick lunch or a light dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol3 mg
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Fiber12 g
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Protein19 g
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Saturated Fat1 g
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Sodium1428 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Vegetables: Lightly spray a nonstick skillet with cooking spray. Add the zucchini, squash, and onion. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the finely chopped garlic and continue to cook for another 2 minutes, until fragrant. (Total: ~7 minutes)
02
StepAssemble the Quesadillas: Spread a scant 1/4 cup of vegetarian refried beans evenly over each of the 8 tortillas. On 4 of the tortillas, spoon 1/4 of the cooked vegetable mixture. Sprinkle 2 tablespoons of shredded Cheddar cheese over the vegetables on each. Top with the remaining 4 tortillas, bean-side down.
03
StepCook the Quesadillas: Wipe the skillet clean with a paper towel. Heat the vegetable oil in the skillet over low heat. Carefully place one quesadilla into the hot skillet. Cook until golden brown and heated through, about 2 to 3 minutes per side. Repeat with the remaining quesadillas. (Total: ~4-6 minutes per quesadilla)
04
StepServe: Cut each quesadilla into wedges and serve immediately with 1/4 cup of your favorite salsa.
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