High-heat roasting make vegetable quesadillas an easy and delicious vegetarian appetizer or light meal. When served in high-fiber, whole wheat tortillas, what is usually thought of as an unhealthy meal becomes a nutritious powerhouse. Instead of loading up on cheese, the next time you’re craving a Mexican inspired vegetarian dish, try these roasted vegetable quesadillas; you’ll be glad you did!
Yields: 2 servings | Serving Size: 1/2 quesadilla|Calories: 320| Total Fat: 22 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 13 mg | Sodium: 385 mg | Carbohydrates: 30 g | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 6 g | SmartPoints: 11
- 1/2 bell pepper, diced
- 1/2 zucchini, diced
- 1/2 red onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 2 whole wheat tortillas
- 1/2 cup shredded pepper jack cheese
- 1/4 cup sour cream
Preheat oven to 400 degrees F. Toss the vegetables with half the olive oil, the lime juice, and the salt. Lay on a baking sheet and roast until charred and tender, 25-30 minutes. Remove from oven and let cool slightly.
Heat a skillet over medium heat and add remaining oil and a tortilla. Add a layer of vegetables and the cheese and top with other tortilla. Cook until cheese is melted, carefully flip and continue cooking until both sides are browned. Slide out of pan and slice into wedges. Serve with the sour cream.