Vegetable Quesadillas on Whole-Wheat Tortillas

Vegetable Quesadillas on Whole-Wheat Tortillas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    – 2 tablespoons olive oil

  • ½

    cup diced onion

  • 2

    cups mixed veggies, diced or shredded (grated sweet potato is an excellent addition to this recipe, and you can also use bell peppers, mushrooms, zucchini, yellow squash, & fresh or frozen corn)

  • ¾

    teaspoon chili powder

  • Juice from one small lime

  • Salt, to taste

  • 2

    cups cheese, grated (we prefer Monterey Jack and recommend grating it yourself to avoid the powdery anti-caking agent in pre-shredded cheeses)

  • 6

    whole-wheat tortillas

  • Butter for cooking

  • Optional toppings: sour cream, avocado, cilantro, hot peppers, salsa


1.Heat oil in a medium sized sauté pan over medium heat. 2.Throw in the diced onions and veggies and cook for 4 or 5 minutes until tender. 3.Add the chili powder, lime juice and salt (to taste) to the veggie mix. 4.Heat griddle to 375 degrees or you can cook the quesadillas in one or two pans on the stove over medium heat. 5.In a large bowl mix together the veggies and grated cheese. Spread a thin layer of the mixture on three of the tortillas and then top them with the other three. 6.Melt a little butter on the griddle or in the pan(s). Cook the quesadillas for several minutes until the bottom starts to brown. While I am waiting I like to add a little dab of butter on the top (for when I flip it over). 7.Once it browns flip and repeat on the other side until lightly browned. 8.Let the quesadilla cool for a few minutes before cutting for the best results. I like to use a pizza cutter to make perfect triangles. Serve with your favorite toppings and enjoy! My daughter even likes the leftovers cold in her lunchbox.


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