A fresh, flavorful, and filling vegetarian meal.
1. Cut and prepare all vegetables.
2. Heat olive oil in skillet over medium heat.
3. Add bell peppers and saute until they start to soften, about 3 minutes.
4. Add garlic, onions, mushrooms, Mexican seasoning, salt and pepper.
5. Saute vegetables until they are fully cooked, about 5 minutes. Take vegetables off of heat and put into a bowl.
6. Add more oil to the skillet and let it heat up.
7. Scoop half of the vegetable mixture and half of the avocado cubes onto a tortilla.
8. Sprinkle half of the cheese, 1/4 of the cilantro, and 1/4 of the lemon juice over the tortilla with the mixture.
9. Take another tortilla and while holding onto a corner, carefully rub it around the skillet to soak up some of the oil. Then place the tortilla (oil side up) onto the tortilla with the mixture.
10. Using a large spatula, slide the quesadilla onto the heated skillet and cook on each side until each tortilla is golden-brown, about 3 minutes.
11. While the first quesadilla is cooking, prepare the second one by following steps 6-9.
12. After the quesadillas are taken care of, prepare garnish by mixing diced tomato, 1/2 of the cilantro, and 1/2 of the lemon juice into a bowl.
13. Sprinkle half of the garnish over each quesadilla, cut, serve, and enjoy.
Makes 2 filling quesadillas. Make the vegetable mixture a day ahead of time and leave in fridge to let flavors marinade.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 281 | ||
Calories from Fat: 184 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 263.5mg | 9 % | |
Potassium 641.3mg | 17 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 11g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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