Mexican Roasted Vegetable Quesadillas

Name: Mexican Roasted Vegetable Quesadillas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup red bell pepper (chopped); 1 cup zucchini (chopped); 1 cup yellow squash (chopped); 1 cup red onion (sliced); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 8 pieces flour tortillas; 2 cups shredded Mexican cheese blend; 1/4 cup fresh cilantro (chopped); as needed sour cream; as needed salsa; as needed guacamole

VegetarianMexicanLunch|DinnerQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Savory quesadillas filled with a colorful medley of roasted vegetables, melted cheese, and spices, wrapped in a crispy tortilla that's perfect for any meal.

Macronutrients per serving

grams

Protein

14.0g 21%

Fat

18.0g 27%

Carbs

35.0g 52%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

☀️ Vitamin A

15% DV

Essential for vision and immune health

🔺 Calcium

20% DV

Important for bone health

🔺 Iron

10% DV

Vital for oxygen transport in the blood

🌾 Fiber

20% DV

Promotes digestive health

Ingredients

Main Ingredients

1 cup red bell pepper chopped
1 cup zucchini chopped
1 cup yellow squash chopped
1 cup red onion sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
8 pieces flour tortillas
2 cups shredded Mexican cheese blend
1/4 cup fresh cilantro chopped

Optional Toppings

as needed sour cream
as needed salsa
as needed guacamole

Instructions

1 Preheat the oven to 425°F (220°C).
2 In a large bowl, combine the red bell pepper, zucchini, yellow squash, and red onion. Drizzle with olive oil, and sprinkle with cumin and chili powder. Toss until the vegetables are evenly coated.
3 Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly charred.
4 Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup of cheese.
5 Add a portion of the roasted vegetables on top of the cheese, then sprinkle with chopped cilantro. Top with another 1/4 cup of cheese and another tortilla.
6 Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining ingredients.
7 Cut the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole if desired.