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Vegetable Quesadillas

Savory and delicious vegetable quesadillas make a healthy main meal for Meatless Mondays.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6


  • 2 tablespoons olive oil
  • 3 ears of fresh corn shaved off the cob
  • 2 Mexican squash diced
  • 1 Pasilla chile seeded and diced
  • 1 garlic glove diced
  • 1 bunch of spinach
  • 5-6 basil leaves julienned
  • 4 ounce log of goat cheese and about 1 cup of jack cheese shredded
  • 6 whole wheat or sprouted grain tortillas


  • Sauté the corn, chili, squash and garlic in the olive oil, over medium heat. Add in a dash of salt and grind of pepper, stirring occasionally until vegetables are almost done, about 5-7 minutes. Add in spinach and basil and cook till wilted. To assemble your quesadillas, heat a pan or grill and add a slick of olive oil to coat. Add a scoop of the vegetable mixture, and a bit of each cheese, enough to help the tortillas stick together, but not so much that it overtakes the wonderful vegetables. I found about 4 drops of goat cheese and ¼ cup of jack cheese was plenty. Fold tortilla in half and grill on each side for about 3 minutes, until browned and cheese is melted.
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