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Vegetable Fajita Quesadillas


  • Author: The Sweet Cucina
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

Ingredients

Scale
  • 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

  1. Clean and slice the portobellos, bell peppers and onion.
  2. 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.
  3. Add the butter and soy sauce. Toss together. Cook until all vegetables are soft. About 10 – 15 minutes.
  4. If you are prepping this ahead of time, cool and store the veggies in the refrigerator. If not, continue on.
  5. Heat another skillet over medium or medium-low heat, spray with cooking spray.
  6. Place one tortilla in the skillet, measure 1/4 cup of the cheese on one half and top with a layer of veggies.
  7. Flip the open side over the veggies, let cook until the cheese is melted.
  8. Carefully flip over with a spatula, cook for another couple minutes until tortilla is lightly browned.
  9. Continue with remaining tortillas, cheese and veggies!
  10. Serve immediately or you can store for meal prep.
  11. 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