Roasted Vegetable Quesadillas Recipe

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Turn quesadillas into a nutritious meal!

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!

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Roasted Vegetable Quesadillas Recipe

These quesadillas take Mexican to an amazing level with fresh roasted vegetables that even the picky eaters will love.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Yield 2 people
Serving Size 0.5 quesadilla
Course Appetizer, Dinner, Lunch
Cuisine Mexican, Tex-Mex
Author SkinnyMs.


  • 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 pepper jack cheese shredded
  • 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 another 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.

Nutrition Information

Serving: 0.5quesadilla | Calories: 320kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 385mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 11
Keywords Kid-Friendly, Vegetarian

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