Vegetarian Calabacitas Quesadillas
Incredible vegetarian calabacitas quesadillas loaded with zucchini, onion, sweet corn, garlic and mexican cheese. An easy to make lunch or dinner!
Servings 2 servings
Calories 271cal
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
- 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.
- 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.
- Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.
Notes
Want more protein? Try adding in 1/2 cup of black beans to the quesadillas!
Nutrition
Serving: 0.5quesadilla | Calories: 271cal | Carbohydrates: 36.3g | Protein: 11.6g | Fat: 10.5g | Saturated Fat: 2.4g | Fiber: 5.2g