Print Recipe
Calabacitas Quesadillas stacked

Vegetarian Calabacitas Quesadillas

Incredible vegetarian calabacitas quesadillas loaded with zucchini, onion, sweet corn, garlic and mexican cheese. An easy to make lunch or dinner!
Course Dairy Free, Dinner, Lunch, Sandwiches, Vegan, Vegetarian
Keyword calabacitas
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 271 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 small zucchini, quartered
  • Kernels from 1 ear of sweet corn
  • 1/4 teaspoon cumin
  • Freshly ground salt and pepper, to taste
  • 2 large whole wheat tortillas
  • 1/2 cup Go Veggie Vegan Mexican Shreds

Instructions

  1. Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.
  2. In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and then most of the calabacitas mixture. Top with Go Veggie cheese shreds then top with the other tortilla. Cook 2-4 minutes or until the side is golden brown. Flip tortilla to the other side and cook until golden brown and cheese is melted.
  3. Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.

Recipe Notes

Want more protein? Try adding in 1/2 cup of black beans to the quesadillas!

Nutrition Facts
Vegetarian Calabacitas Quesadillas
Amount Per Serving (0.5 quesadilla)
Calories 271 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Saturated Fat 2.4g15%
Carbohydrates 36.3g12%
Fiber 5.2g22%
Protein 11.6g23%
* Percent Daily Values are based on a 2000 calorie diet.