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Veggie Quesadilla with Guacamole

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine Mexican
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Veggie Quesadilla
  • • 4 large flour tortillas
  • • 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
  • • 1 bell pepper, thinly sliced
  • • 1 small onion, thinly sliced
  • • 1 small zucchini, diced
  • • 1 cup mushrooms, sliced
  • • 1 tablespoon olive oil or butter
  • • Salt and pepper to taste
  • • 1 teaspoon cumin
  • • 1 teaspoon paprika
  • • 1 teaspoon garlic powder
  • • Optional: corn kernels, spinach, jalapeños, black beans
  • For the Guacamole
  • • 2 ripe avocados
  • • 1 small tomato, finely chopped
  • • 1–2 tablespoons onion, minced
  • • 1 tablespoon fresh lime juice
  • • 1 tablespoon cilantro, chopped
  • • Salt to taste
  • • Optional: a pinch of chili flakes or jalapeño for heat

Instructions
 

  • Step 1: Cook the Vegetables : Heat olive oil in a skillet over medium heat. Add onions and cook until softened. Add bell peppers, zucchini, and mushrooms. Season with salt, pepper, cumin, paprika, and garlic powder. Cook for 5–7 minutes until the veggies are tender and slightly browned. Remove from heat and set aside.
  • Step 2: Make the Guacamole ; Cut avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly using a fork. Add chopped tomato, onion, cilantro, and lime juice. Season with salt. Mix gently and set aside.
  • Step 3: Assemble the Quesadillas : Place a tortilla in a clean skillet over medium heat. Sprinkle a generous layer of cheese on half of the tortilla. Add a spoonful of the cooked vegetables. Add another light layer of cheese on top (to help seal). Fold the tortilla in half.
  • Step 4: Cook the Quesadillas :Cook for 2–3 minutes on each side until golden brown and crispy. Transfer to a cutting board and repeat with remaining tortillas. Slice each quesadilla into triangles.
  • Step 5: Serve : Serve warm, with guacamole on the side for dipping or spreading.