Roasted Vegetable Quesadillas Recipe

Veggie Quesadilla


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Quesadillas are great snacks for any occasion! With this recipe you can make a hearty and filling quesadilla without any meat. The combination of a warm tortilla and melted cheese with the unique flavor of fresh roasted vegetables make this quesadilla especially tasty!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

12 quesadillas


  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 C frozen corn, thawed
  • 1 Tbs. olive oil
  • 1/2 tsp. ground cumin
  • 4 tomato flour tortillas (10 inches)
  • 1 C(4 ounces) shredded Mexican cheese blend
  • Guacamole, sour cream, salsa and sliced ripe olives, optional

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  1. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.

  2. Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

  3. Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.

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