Healthy Stuffed Vegetarian Quesadillas Recipes

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VEGETARIAN QUESADILLAS



Vegetarian Quesadillas image

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

Provided by maggiecain

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion, slivered
1 clove garlic, finely chopped
1 (15 ounce) can vegetarian refried beans
8 (8 inch) whole wheat tortillas
½ cup reduced-fat shredded Cheddar cheese
2 teaspoons vegetable oil, or as needed
1 cup salsa

Steps:

  • Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
  • Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
  • Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g

FARMER'S MARKET VEGETARIAN QUESADILLAS



Farmer's Market Vegetarian Quesadillas image

Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.

Provided by Jennifer Baker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 9

½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 ¼ cups shredded reduced-fat sharp Cheddar cheese

Steps:

  • In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  • Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g

HEALTHY STUFFED VEGETARIAN QUESADILLAS



Healthy Stuffed Vegetarian Quesadillas image

As a vegetarian who watches what she eats, I tried to come up with a quesadilla recipe that was delicious, AND low in fat and calories. Tangy, healthy, and easy! This recipe is easy to throw together after a long day.

Provided by Callie

Categories     Vegetable

Time 20m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 7

1/2 cup white flour
3/4 cup water
1/2 cup salsa
1/2 green bell pepper, chopped
1/2 onion, chopped
2 tablespoons part-skim mozzarella cheese, shredded
2 tablespoons fat free sour cream

Steps:

  • Place oven on the broil setting.
  • Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
  • Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
  • Remove from oven, and spread fat free sour cream on top. Serve warm.

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