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!
Roasted Vegetable Quesadillas Recipe
- 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.
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