Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (1)
Roasted Squash and Portobello Mushroom Quesadillas
NUTRITION · PER SERVING29M COOK
CAL 42%·PRO 59%
CARBS 78G37% OF CAL
4G FIBER2G ADDED4G INTRINSIC68G OTHER6G TOTAL SUGAR
FAT 46G49% OF CAL
19G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted squash and portobello mushrooms wrapped in tortillas with melted Monterey Jack cheese. A cheesy, vegetable-forward main that comes together in under 30 minutes.
mainmexican🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 yellow squash (sliced)
- 2 Portobello mushrooms (stemmed, gills removed, and chopped)
- 1 red sweet pepper (stemmed, seeded, and chopped)
- 2 tablespoons olive oil
- Salt
- Ground back pepper
- 8 10- inch flour tortillas
- 3 cups shredded queso jalapeño or pepper jack cheese
At a glance
PER SERVING · TIME 29M
CAL 42%·PRO 59%
CARBS 78G37% OF CAL
4G FIBER2G ADDED4G INTRINSIC68G OTHER6G TOTAL SUGAR
FAT 46G49% OF CAL
19G SAT27G 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
- 24m
- Sodium
- 1962mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 657mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.