Foodie Crush · by Heidi Larsen
Roasted Vegetable Quesadilla
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 40%
CARBS 27G26% OF CAL
13G FIBER11G OTHER3G TOTAL SUGAR
FAT 29G62% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy quesadilla filled with roasted cauliflower, peppers, and onions seasoned with fajita spices. A quick vegetarian main with Tex-Mex flavors.
mainmexicansandwich🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 head cauliflower (, cut into florets)
- 1/2 small green bell pepper (, cored and sliced)
- 1/2 small red bell pepper (, cored and sliced)
- 1/2 medium yellow onion (, peeled and sliced)
- 2 tablespoons oil
- 2 teaspoons fajita seasoning
- 1 tablespoon butter
- 4 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese (, or 8 slices)
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 40%
CARBS 27G26% OF CAL
13G FIBER11G OTHER3G TOTAL SUGAR
FAT 29G62% OF CAL
11G SAT17G 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
- 10m
- Cook
- 25m
- Sodium
- 654mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 463mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.