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
- 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