Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetarian Quesadillas Recipe
Vegetarian quesadillas prove incredibly delicious and very filling while using just a small amount of cheese that still delivers satisfying cheesy flavors throughout. These satisfying vegetarian options demonstrate how efficient cheese distribution and proper seasoning can create maximum flavor impact with minimal ingredients. The filling combination provides complete satisfaction while the cheese strategy ensures every bite tastes adequately cheesy without overwhelming other flavors or adding excessive calories.
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.
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients
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
Directions
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.
Cook’s Note:
Filled quesadillas can be refrigerated for several days before cooking.
Nutrition Facts (per serving)
| 361 | Calories |
| 6g | Fat |
| 76g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 6% |
| Cholesterol 3mg | 1% |
| Sodium 1428mg | 62% |
| Total Carbohydrate 76g | 28% |
| Dietary Fiber 12g | 44% |
| Total Sugars 6g | |
| Protein 19g | 37% |
| Vitamin C 13mg | 14% |
| Calcium 153mg | 12% |
| Iron 4mg | 23% |
| Potassium 599mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
