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Vegetable Fajita Quesadillas for an easy weeknight dinner! Made with portobello mushrooms, bell peppers and onion, this simple dinner can be prepped ahead of time and assembled when ready to eat!
Ingredients Needed For Vegetable Fajita Quesadillas:
- Portobello Mushroom Caps
- Green Bell Pepper
- Red Bell Pepper
- Yellow Bell Pepper
- Orange Bell Pepper
- Yellow Onion
- Soy Sauce
- Butter
- Garlic Powder
- Salt
- Pepper
- Tortillas
- Cheese
- Cooking Spray
Kitchen Tools Used In This Recipe
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How to Make Vegetable Fajita Quesadillas:
Wash and slice all the veggies before you get started. This recipe doesn’t take long to cook so it’s best to be prepped before you begin. I used 4 bell pepper halves, one in each color, but you really just need 2 whole bell peppers.
Lightly grease a large skillet with cooking spray and place over medium heat. Add the sliced mushrooms, peppers and onion to the skillet, season with garlic powder, salt and pepper, if desired. Cook for about 5 minutes.
Add the butter, soy sauce and toss together to coat. Cook for another 10 – 15 minutes until the peppers are cooked.
Here is where you can cool and store the veggies for the next day or start on your quesadillas. For this recipe, I am making half moon quesadillas. They are easier to flip and cook without all the filling falling out, unless you have a quesadilla maker! You can also use a griddle to make more at one time!
Heat a skillet on medium or medium-low heat and spray with a little cooking spray, if your skillet tends to stick. Place the tortilla in the pan, add a 1/4 cup cheese on one side and arrange a layer of veggies on top. By now the tortilla should be sizzling a little, gently flip the open side over the veggies. Let cook until the cheese is melted, then gently flip over. Let cook for a few more minutes until lightly browned. Continue with remaining tortillas.
Transfer cooked quesadillas to a plate, cut into wedges and serve! These can also be stored for meal prep!
Hope you enjoy!
Recipe Notes:
- For the cheese – You can use Monterey Jack, Mexican Blend or your shredded cheese of choice.
- The variety of bell pepper is up to you, it’s 2 large bell peppers or 4 halves for this recipe.
- I used Low Sodium Soy Sauce.
- I used Whole Wheat Carb Balance tortillas.
- This recipe makes half moon quesadillas.
- For meal prep, cook all tortillas, cheese and veggies. Cut into wedges and store, just reheat when ready.
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Vegetable Fajita Quesadillas
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
- 2 portobello mushroom caps, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 medium yellow onion, sliced
- 3 tbsp soy sauce
- 3 tbsp salted butter
- 1 tsp garlic powder
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 6 tortillas
- 1 1/2 cups shredded jack cheese, divided
Instructions
- Clean and slice the portobellos, bell peppers and onion.
- Heat a large skillet sprayed with cooking spray over medium heat, add the sliced portobellos, bell peppers, onion, garlic powder, salt and pepper. Cook for about 5 minutes.
- Add the butter and soy sauce. Toss together. Cook until all vegetables are soft. About 10 – 15 minutes.
- If you are prepping this ahead of time, cool and store the veggies in the refrigerator. If not, continue on.
- Heat another skillet over medium or medium-low heat, spray with cooking spray.
- Place one tortilla in the skillet, measure 1/4 cup of the cheese on one half and top with a layer of veggies.
- Flip the open side over the veggies, let cook until the cheese is melted.
- Carefully flip over with a spatula, cook for another couple minutes until tortilla is lightly browned.
- Continue with remaining tortillas, cheese and veggies!
- Serve immediately or you can store for meal prep.
- Enjoy!
Notes
- For the cheese – You can use Monterey Jack, Mexican Blend or your shredded cheese of choice.
- The variety of bell pepper is up to you, it’s 2 large bell peppers or 4 halves for this recipe.
- I used Low Sodium Soy Sauce.
- I used Whole Wheat Carb Balance tortillas.
- This recipe makes half moon quesadillas.
- For meal prep, cook all tortillas, cheese and veggies. Cut into wedges and store, just reheat when ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course, Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 246
- Sugar: 3.2 g
- Sodium: 827.6 g
- Fat: 14.2 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11.9 g
- Fiber: 1.5 g
- Protein: 13.9 g
- Cholesterol: 30 mg