W
ho doesn’t love a good quesadilla? This vegetarian quesadilla is filled with all those great Tex-Mex flavors and yummy, gooey cheese.
Meatless Monday Idea: Vegetarian Quesadilla
If you love #MeatlessMonday, then this vegetarian quesadilla is for you! Add this recipe into your weekly meal rotation for an easy and quick dinner.
This would also make a great lunch! Add some guacamole and salsa on the side for a true Tex-Mex experience.
I love to cook the peppers and onions down so they get a little bit soft but still maintain their crunch. Then, I added in some yummy summer squash just to get in some extra veggies.
More Vegetarian Lunch and Dinner Ideas:
- 17 Meatless Monday Recipes: Theme Night Ideas
- Quick Vegetarian Electric Pressure Cooker Recipes
- 15 Hearty Vegetarian Crockpot Recipes
- Easy Vegetarian Recipes for the Whole Family
- 20 Delicious & Vegetarian Indian Recipes: Theme Night Ideas
Veggie Quesadillas
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 10 servings
Ingredients
- 1 small red bell pepper or 1/2 large, cut into thin strips
- 1 small green bell pepper or 1/2 large, cut into thin strips
- 1 small red onion or 1/4 large, cut into thin strips
- 1 small summer squash or 1/2 large, cut into thin strips
- 2 tsp olive oil
- 1.2 tsp Cumin
- 1/2 tsp chilli powder
- 2 tbsp fresh cilantro
- 1/3 cup whole greek yogurt
- 5 6 in flour tortillas or whole wheat
- salsa, for dipping
Instructions
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Preheat oven to 425 degrees.
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In a large pan on medium heat, cook the peppers in 1 tsp oil and onion until tender but still crisp. Turn off the heat and stir in the cumin and chili powder. Add the chopped cilantro last.
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Spread the greek yogurt on both tortillas. Put the pepper and onion mixture on one tortilla and then top with the second torilla. Press together gently.
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Place the quesadilla on a baking sheet. Brush the tortillas with the remaining 1 tsp oil.
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Bake in the oven for 5 minutes. Cut them into quarters and serve warm. Dip in the salsa and enjoy!
