Corn Tortilla Quesadillas with Summer Vegetables

Corn Tortilla Quesadillas with Summer Vegetables

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • /4 teaspoon vegan margarine (I use Earth Balance Buttery Spread)

  • 8

    corn tortillas

  • 8

    slices vegan cheese

  • ¾

    cup zucchini, shredded (arugula is great, too)

  • cup red bell pepper, diced

  • 1 to 2

    tablespoons minced garlic

  • red pepper flakes, to taste

  • salt and pepper, to taste

  • fresh cilantro, to garnish

  • scallions, to garnish

  • lime, to garnish

  • salsa, to garnish


. Place vegan butter in a pan and bring it to medium heat. Once the heat is at medium, place a tortilla in the pan. 2. Place a cheese slice, an even distribution of zucchini, bell pepper, garlic, red pepper flakes, salt, and pepper. Put a top tortilla on and watch for the bottom piece to become a bit golden (1 to 2 minutes). 3. Turn carefully and give the other side 1 to 2 minutes. Continue this until you are done. Turn your heat down if your pan starts to smoke. Garnish if desired and serve. Do not place tortilla in oil that is not fully heated. Add more vegan butter or oil in small amounts or as needed while making these! Enjoy!


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