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Whole wheat tortillas serve as a fantastic base for your Colorful Veggie Delight Quesadillas. Unlike their refined counterparts, whole wheat tortillas retain the bran and germ, providing a wealth of nutrients. They are high in dietary fiber, which aids digestion, helps maintain blood sugar levels, and contributes to feelings of fullness. Additionally, whole wheat tortillas are a good source of essential minerals such as iron and magnesium, making them a healthier choice for your meal.

Simple Skillet Veggie Quesadillas for Families

Discover the vibrant world of Colorful Veggie Delight Quesadillas, a delicious meal that celebrates fresh produce and healthy eating. Packed with seasonal veggies like bell peppers, spinach, and zucchini, these quesadillas are not only visually appealing but also rich in nutrients. Perfect for lunch, dinner, or a quick snack, they can easily be customized to fit various dietary needs, including vegetarian and gluten-free options. Get ready to savor a dish that’s as nutritious as it is mouthwatering!
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Ingredients
  

4 whole wheat tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 cup bell peppers (red, yellow, and green), diced

1 cup zucchini, diced

1 cup mushrooms, sliced

½ cup red onion, diced

1 cup spinach leaves, roughly chopped

1 teaspoon cumin powder

1 teaspoon garlic powder

½ teaspoon chili powder (adjust for spice preference)

Salt and pepper to taste

2 tablespoons olive oil

Optional: Sour cream or guacamole for serving

Instructions
 

Prep the Veggies: Start by washing all the vegetables thoroughly. Dice the bell peppers, zucchini, and red onion. Slice the mushrooms and chop the spinach. Set aside.

    Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced bell peppers, zucchini, mushrooms, and red onion. Season with cumin, garlic powder, chili powder, salt, and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove the veggie mixture from the skillet and set aside.

      Assemble the Quesadillas: Wipe the skillet clean and return it to the stove over medium heat. Place one tortilla in the skillet and sprinkle half of the cheese evenly over the top. Next, add a generous amount of the sautéed vegetable mixture on one half of the tortilla. Sprinkle with the remaining cheese, then fold the tortilla in half to cover the filling.

        Cook the Quesadilla: Cook for 3-4 minutes on one side until the bottom is golden and crispy. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side until the cheese is melted and both sides are golden brown.

          Repeat: Repeat steps 3 and 4 for the remaining tortillas and filling. You may need to add a bit more olive oil to the skillet between batches.

            Serve: Once cooked, remove the quesadillas from the skillet and slice them into wedges. Serve hot with sour cream or guacamole on the side for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings