CLOSE
August 31, 2011
58 Comments

Vegetable Quesadillas on Whole-Wheat Tortillas

We absolutely love quesadillas in this house. It is one of our most favorite “go-to” meals and the reason is because you don’t need aQuesadillas from 100 Days of Real Food lot of specific ingredients to make them. It’s one of those dishes where you can throw in whatever vegetables you have on hand (and need to eat)! As long as you have whole-wheat tortillas, cheese, and some spices the rest can come together pretty easily. I do admit that sweet potatoes somehow do something magical to the flavor of this dish, but even if we don’t have any we still make quesadillas all the time. So don’t let that stop you!

Quesadillas from 100 Days of Real Food

Vegetable Quesadillas on Whole-Wheat Tortillas

Course: Lunch, Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Print

Ingredients

  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 2 cups mixed veggies diced or shredded (grated sweet potato is the secret ingredient that makes excellent addition to this recipe, and you can also use bell peppers, mushrooms, zucchini, yellow squash, & fresh or frozen corn)
  • ¾ teaspoon chili powder
  • 1 lime juiced
  • salt to taste
  • 2 cups cheese grated (we prefer Monterey Jack and recommend grating it yourself to avoid the powdery anti-caking agent in pre-shredded cheeses)
  • 6 whole-wheat tortillas
  • butter for cooking

Optional Toppings

  • sour cream
  • avocado
  • cilantro
  • hot peppers
  • salsa

Instructions

  1. Heat oil in a medium sized sauté pan over medium heat.
  2. Throw in the diced onions and veggies and cook for 4 or 5 minutes until tender.
  3. Add the chili powder, lime juice and salt (to taste) to the veggie mix.
  4. Heat griddle to 375 degrees or you can cook the quesadillas in one or two pans on the stove over medium heat.

  5. In a large bowl mix together the veggies and grated cheese. Spread a thin layer of the mixture on three of the whole wheat tortillas and then top them with the other three.

  6. Melt a little butter on the griddle or in the pan(s). Cook the quesadillas for several minutes until the bottom starts to brown. While I am waiting I like to add a little dab of butter on the top (for when I flip it over).
  7. Once it browns flip and repeat on the other side until lightly browned.
  8. Let the quesadilla cool for a few minutes before cutting for the best results. I like to use a pizza cutter to make perfect triangles.
    Serve with your favorite toppings and enjoy! My daughter even likes the leftovers cold in her lunchbox.

Reader Interactions

58 Comments

1 … 3 4 5

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

Interview with Robyn O’Brien, Part II (Plus a Book Giveaway!)
This is Part II of my interview with Robyn O'Brien - in Part I we discussed food allergies, diet and our food supply. And we are actually giving away 10 copies of Robyn's book The Unhealthy Truth, which shares the story of "One Mother's Shocking Investigation into the Dangers of America's Food Supply - and What Every Family Can Do to Protect Itself." It's straight up non-fiction, but as Robyn reveals what she learns through her research it begins reading like a thriller (at least for someone like me who's interested in food and my family's health!). At the end of the interview you'll see instructions for how to enter to win.

Read More >
On a budget?
Real food can be expensive! Here's my 100 Days of a Budget experience - find out how we stuck with real food on a budget.

Read More >
This dish is super easy to throw together, and it's definitely a crowd pleaser. Who doesn't love Mexican food? I don't think it's a secret that our family is a BIG fan and almost once a week we are sure to enjoy some south of the border fare like homemade refried beans, taco salad, pork carnitas, flank steak fajitas, vegetable quesadillas, homemade tortillas, or the like. And now we can add these "tostadas" to our repertoire...

Read More >
Real food for families on the go on 100 Days of #RealFood
I very strongly value the notion of feeding my kids well and not resorting to fast food places simply because I "have to." I've found the following ideas help me feed my busy family real food without having to compromise.

Read More >
Eco Bagging System on 100 Days of #RealFood
It's officially time to start making your list and checking it twice! So I've got some fabulous little gift ideas for you - some of my favorite items that I love and use in my kitchen regularly. In my mind, when it comes to gift giving there's just nothing better than something that's actually practical and useful. So here are six super affordable kitchen tools that fit the bill, plus one splurge bonus recommendation that will make the cook (or aspiring cook) in your life feel extra special! Hey, it would totally fit in a stocking. :) "Roux" Cooking Spoon: $10 This spoon is just plain awesome. It was first introduced to me by my mother-in-law who lived in New Orleans. Forget that they tell you it's just for making roux. I use it all the time when cooking on the stove, and it has quickly become my favorite. Need to scrape the brown bits off the bottom (or sides) of the pan? No problem. Hand Immersion Blender: $35 This is by far the most ridiculously smart and handy small appliance I own. I love to make homemade soups, and before I had one of these (also given to me by my in-laws!), I was wasting time and also creating a huge mess when pureeing soups.You see, I was transferring my soups (in batches, no less) to the counter top blender, and when your pot is still holding the chunky soup and the blender is filled to the max with pureed soup, where-oh-where do you put it so you can continue pureeing the remaining soup?? Once again, HUGE mess. Not to mention a friend once told me the heat of the soup she was pureeing forced the lid to fly off her counter top blender, and it almost burned her. So please do yourself a huge favor and invest in one of these bad boys, and while you are at it, get one for every cook (or aspiring cook) you know!

Read More >
Mango Salsa from 100 Days of #RealFood
Just in time for Cinco de Mayo, I am excited to share a super simple and delicious mango salsa recipe inspired by my daughter! But, before we get into how to make this dish, let's discuss how exactly to cut a mango in the first place.

Read More >
Easy Taco Pie on 100 Days of #RealFood
We are big lovers of Mexican food at my house, and this Taco Pie is no exception! I took my Shepherd's Pie recipe, gave the meat and veggies a taco flair, and topped it with sweet potatoes for an easy weeknight meal.

Read More >
Dinner
39 Comments

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend