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The foundation of any great quesadilla is the tortilla, and for our Sunshine Summer Vegetable Quesadillas, we recommend using whole-wheat tortillas. Whole-wheat tortillas are made from whole grain flour, which retains the bran, germ, and endosperm of the wheat kernel, making them a healthier option compared to their white flour counterparts.

Summer Vegetable Quesadillas

Celebrate summer with delicious Sunshine Summer Vegetable Quesadillas, a dish that beautifully showcases fresh, vibrant produce. Packed with seasonal vegetables like zucchini, bell peppers, and corn, this easy-to-make recipe offers a nutritious, colorful meal perfect for any time of day. Whether you're hosting a gathering or looking for a quick weeknight dinner, these quesadillas can be adapted to suit your taste. Dive into a flavorful culinary experience that captures the essence of summer!
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Ingredients
  

4 large whole-wheat tortillas

1 cup zucchini, thinly sliced

1 cup yellow squash, thinly sliced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 cup shredded mozzarella cheese (or vegan cheese)

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prep the Vegetables: In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, corn, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper. Toss to coat the vegetables evenly.

    Sauté the Veggies: In a large skillet over medium heat, add the veggie mixture. Sauté for about 5-7 minutes, or until the vegetables are tender and lightly caramelized. Remove from heat and set aside.

      Assemble the Quesadillas: Place one tortilla in the skillet. On one half of the tortilla, layer a portion of the sautéed vegetables and sprinkle a handful of mozzarella cheese over the top. Fold the tortilla in half to cover the filling.

        Cook the Quesadilla: Cook for about 3-4 minutes on one side, or until golden and crispy, then carefully flip and cook for another 3-4 minutes on the other side until the cheese is melted and both sides are crispy.

          Repeat: Remove the quesadilla from the skillet and keep it warm in a low oven. Repeat the process with the remaining tortillas and filling.

            Slice and Serve: Cut each quesadilla into wedges and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings