Barefeet in the Kitchen · by Mary Younkin
Loaded Vegetable Quesadilla
NUTRITION · PER SERVING10M COOK
CAL 26%·PRO 45%
CARBS 64G48% OF CAL
3G FIBER55G OTHER6G TOTAL SUGAR
FAT 21G36% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas stuffed with melting mozzarella and an abundance of fresh vegetables, then cooked until warm and crisp. A quick 10-minute vegetarian main.
mainmexican🍳 skillet🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 flour tortillas
- 2 cups mozzarella or Mexican blend cheese (shredded)
- 1 cup cooked vegetables
At a glance
PER SERVING · TIME 10M
CAL 26%·PRO 45%
CARBS 64G48% OF CAL
3G FIBER55G OTHER6G TOTAL SUGAR
FAT 21G36% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 978mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 448mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.