Making Thyme for Health · by Sarah Rotavera
Summer Vegetable Hummus Quesadillas
NUTRITION · PER SERVING30M COOK
CAL 46%·PRO 42%
CARBS 113G49% OF CAL
15G FIBER85G OTHER14G TOTAL SUGAR
FAT 46G45% OF CAL
14G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Summer quesadillas filled with zucchini, corn, bell pepper, sun-dried tomato, and feta cheese. A quick and easy 30-minute meal celebrating fresh seasonal vegetables.
mainamerican🍳 skilletvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon extra virgin olive oil
- ½ red onion (finely chopped)
- 1 bell pepper (cored and finely chopped)
- 1 zucchini (diced)
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 cup sundried tomato hummus
- ½ cup crumbled vegan feta
- 1 teaspoon dried basil (or 2 tablespoons fresh)
- 4 large tortillas
At a glance
PER SERVING · TIME 30M
CAL 46%·PRO 42%
CARBS 113G49% OF CAL
15G FIBER85G OTHER14G TOTAL SUGAR
FAT 46G45% OF CAL
14G SAT32G 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
- 20m
- Sodium
- 1482mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 401mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1482MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.