Go Back
–+ servings
Overhead image of a veggie quesadilla on a cutting board with a pink little bowl of sour cream on the side.
Kate Ramos

Rainbow Veggie Quesadilla Recipe

This super yummy Rainbow Veggie Quesadilla filled with a boatload of colorful vegetables and lots of melted cheese. A quick and easy recipe that is a clear winner for the whole family. Keep these veggies in the fridge for a healthy meal any time hunger strikes! 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Uncategorized
Cuisine: Mexican
Calories: 654
Ingredients Method Nutrition

Ingredients
  

  • 1 large carrot peeled and trimmed
  • 1/4 small head red cabbage
  • 2 cups shredded cheese I like a mixture of cheddar and Monterey Jack
  • 1 cup baby spinach
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 cup cilantro leaves and tender stems
  • 4 Spinach Herb Flour Tortilla Wraps

Method
 

  1. Shred the vegetables. Shred the carrot and red cabbage through the large holes of a box grater. 
  2. Heat the pan. Heat a large skillet over medium high heat. 
  3. Cook the quesadilla. Place one flour tortilla in the hot pan. Top with half the cheese then half the veggies. Place a second tortilla on top and let cook until the bottom tortilla is toasted and cheese has started to melt. Flip and cook until the other tortilla is toasted. Repeat with remaining tortillas and ingredients.
  4. Cut and enjoy! Remove quesadilla to a cutting board, cut into slices and enjoy with sour cream and your favorite salsa. 

Nutrition

Serving: 1gCalories: 654kcalCarbohydrates: 35gProtein: 35gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 1058mgFiber: 5gSugar: 5g

Tried this recipe?

Let us know how it was!