Quesadilla Recipe | Mushroom and Veggie Quesadilla
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (8)

Quesadilla Recipe | Mushroom and Veggie Quesadilla

NUTRITION · PER SERVING40M COOK
CAL 66%·PRO 58%
CARBS 107G32% OF CAL
17G FIBER78G OTHER12G TOTAL SUGAR
FAT 101G69% OF CAL
27G SAT74G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Melted cheese and sautéed mushrooms with peppers and aromatics in a warm tortilla. An adaptable vegetarian quesadilla that works for lunch, dinner, or a casual meal.

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Nutrition & ingredients

Ingredients

serves 2
  • 2 tablespoons extra virgin olive oil (or sunflower oil, avocado oil)
  • ½ cup onions ((sliced) or 1 medium-sized onion)
  • ½ teaspoon garlic ((finely chopped) or 2 to 3 small to medium garlic cloves)
  • 2 to 2.5 cups button mushrooms ((sliced) - 250 grams)
  • salt (as required)
  • ½ teaspoon ground cumin (or cumin powder)
  • ½ teaspoon sweet paprika
  • ½ teaspoon cayenne pepper ( or red chilli powder)
  • ¼ teaspoon crushed black pepper
  • ½ teaspoon dried oregano (or add as required)
  • ½ cup red bell pepper ((thinly sliced) or mix of green bell pepper and red bell pepper)
  • ½ teaspoon lemon juice (- optional)
  • 1 tablespoon chopped cilantro ((coriander leaves) or parsley)
  • 4 tortilla (- medium sized)
  • ½ cup cheddar cheese ((shredded) or Monterey Jack cheese)
  • 3 to 4 tablespoons oil (or add as needed, any neutral oil)
  • 1 bowl Guacamole
  • 1 bowl Tomato Salsa
  • 1 bowl Sour Cream
PREP
10M
SODIUM
2592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.