Veggie-Stuffed Quesadillas
Veggie-Stuffed Quesadillas layer tender zucchini, yellow squash, and onions with creamy refried beans and a touch of melted cheddar for a satisfying bite. The whole wheat tortillas crisp up nicely in the pan, pairing perfectly with fresh salsa for brightness. Serve these for an easy weeknight dinner or a casual weekend lunch when you want something hearty yet light.
- Prep20 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Coat a nonstick skillet with cooking spray. Add the zucchini, squash, and onion; cook, stirring now and then, for 5 minutes.
- 2
Stir in the garlic and keep cooking until the vegetables are tender, about 2 minutes more.
- 3
Spread a scant 1/4 cup refried beans on each tortilla.
- 4
Set 4 tortillas aside to use as the tops of the quesadillas. Spoon 1/4 of the vegetable mixture onto each of the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Place the reserved tortillas on top, bean-side down.
- 5
Wipe out the skillet with a paper towel. Warm the oil in the skillet over low heat.
- 6
Add 1 quesadilla and cook until browned and heated through, 2 to 3 minutes per side.
- 7
Repeat with the remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.
- Calories 573.17 kcal High
- Protein 20.15 g Good Source
- Carbs 78.78 g Moderate
- Total Fat 20.59 g High
- Saturated Fat 7.57 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 24.82 mg Moderate
- Sodium 1518.16 mg High
- Fiber 13.66 g Good Source
- Sugar 9.58 g Moderate
- Added Sugar 3.05 g Moderate
- Calcium 499.79 mg Good Source
- Iron 4.37 mg Good Source
- Potassium 1102.99 mg Good Source
- Vitamin A 84.77 mcg_rae Low Source
- Vitamin C 28.41 mg Good Source
- Vitamin D 0.2 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅