Vegetable Fajita Quesadillas

Vegetable Fajita Quesadillas are full of fresh peppers, mushrooms, and tomatoes, then grilled up for a delicious healthy meal!

 

Ordering Vegetable Fajita Quesadillas at a Mexican restaurant is one of my favorite meals! I started making them at home because it's much healthier because you control how much oil is used while cooking.  It's also easy to prep the veggies early in the week, and use them throughout the week as needed. Vegetable Fajita Quesadillas are a super fast, healthy, and easy dinner to whip up!

Another reason I love making these quesadillas at home, is because they are a ‘clean out your veggie bin’ kind of dish. Whatever vegetables you have that need to be used up will be great in these vegetable fajita quesadillas. This time I made them with mushrooms, onions, tomatoes, and green peppers, but most vegetables can be added to these. I've made quesadillas using roasted Brussels sprouts, tomatoes, peppers, onions, mushrooms, zucchini, potatoes, sweet potatoes; the options are endless.

How to make Vegetable Fajita Quesadillas:

**scroll down for full ingredients list and printable directions**

• Start by prepping the vegetables and heating a skillet over medium heat.
• Add the vegetables and cook while stirring until they are cooked through and tender. Transfer the vegetables to a bowl and then set aside.
• Wipe out the skillet and return to medium heat. Add one tortilla, then top with cheese, vegetables, and more cheese, then place the second tortilla on top.
• Cook for a few minutes, then carefully flip and cook a few more minutes. Remove and repeat for the second quesadilla. Repeat for as many quesadillas needed.
• Slice vegetable fajita quesadillas into 8 pieces and serve immediately.

What to serve with Quesadillas:

• Serve the vegetable fajita quesadillas with a side of guacamole, sour cream or Greek yogurt, salsa, and limes or whatever toppings you like!
• On the side, serve with black beans and Salsa Rice.
• Other great options for side dishes:
  • Air Fryer Tortilla Chips and Creamy Jalapeno Ranch
  • Mexican Street Corn Salad (Esquites)
  • Slow Cooker Vegetable Tortilla Soup

Can I add more protein to these vegetable quesadillas?

Yes! To keep them vegetarian add black beans or lentils inside the quesadillas! For a non-vegetarian version, add this delicious Cilantro Lime Chicken or regular shredded chicken.

Tips to keep the quesadillas a healthier meal:

• Use these lower carb tortillas. They are lower carb and lower calorie making them a healthy choice.
• Instead of sour cream as a topping, use Greek Yogurt. It tastes very similar and will save calories, fat, and add more protein.
• While cooking the vegetables, do NOT add a lot of oil. Use an oil spray or ½ teaspoon oil to sauté- you do not need a lot of oil.
• Want to save on fat? Reduce the cheese by half of the amount. This will still allow the quesadillas to stick together, but won't be a cheese overload.

Like Mexican food as much as we do? Check out these other recipes on Domestic Superhero:

• Mexican Street Corn Salad (Esquites)
• Instant Pot Enchilada Soup (low cal & vegetarian)
• Chicken Tortilla Soup (Crock Pot)
• Cilantro Lime Chicken (Instant Pot & Slow Cooker)
• Million Layer Dip
• Copycat Taco Bell Mexican Pizzas
• Mexican Baked Eggs (One Skillet)