Loaded Rainbow Veggie Quesadillas

Every now and then I feel the need to clean out the fridge. I'm pretty good at using what I have, for the most part, but sometimes I just feel the need to do a "purge" before buying anything new to stock the fridge with. That's kind of how I felt this week - butternut squash, pears, and apples are showing up at my local store, so the zucchini and summer squash in my fridge needs to be taken care of before I can kind of move on to the next season. I was craving something light and summery, something healthy and veggie-ful. When I unloaded the veggie drawers in my fridge, I ended up with a random array of veggies and decided to make rainbow veggie quesadillas. You know how they say you should eat the whole rainbow of vegetables? Well these quesadillas have the got the whole rainbow in there. These quesadillas are packed with veggies of every color and held together with just a bit of shredded cheese in a tortilla. And the best part? They're made in one pan, no oven required. Just some chopping and a toss in the pan. The veggies are barely cooked, just enough to soften them up and meld all those flavors together - no mushy veggies here. These are a great lunch, light dinner, snack, whatever! They're delish and healthy and definitely what you should make for dinner tonight.


You can cut these veggies to whatever size you please - I chopped them pretty small, but you can do an even smaller dice if you like. And while the cooking time for these veggies may seem short, remember that you don't want mush - you just want to soften up the veggies a bit so they're not crunching in your quesadillas.

Loaded Rainbow Veggie Quesadillas

serves 6*


  • 1 cup cremini mushrooms, chopped
  • 1/2 large red onion, chopped
  • 2 (or more) cloves garlic, minced
  • 1/4 cup green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small zucchini, chopped
  • 1 small summer squash, chopped
  • 1/3 cup shredded carrots
  • 2-3 big handfuls of baby spinach (I used half of a 6 oz. bag of baby spinach), roughly chopped
  • 1/2 cup fresh or frozen sweet corn
  • 1 Tbsp olive oil
  • olive oil spray
  • 12 smallish tortillas (I used Trader Joe's Low Carb tortillas, but any will do here - if you use burrito-sized tortillas you'll just have a few huge quesadillas instead of a bunch of little ones!)
  • 1 1/2 cups shredded light cheese (I used Trader Joe's light Mexican blend)
  • kosher salt
  • freshly ground black pepper
  • avocado
  • salsa or pico de gallo
  • sour cream 
  • limes
  • hot sauce
  1. Heat oil in a large nonstick saute pan over medium high heat. Add the mushrooms, onions, and garlic, and saute for about 3 minutes, until the onions begin to soften.
  2. Add the rest of the veggies (green bell pepper, red bell pepper, zucchini, squash, carrots, spinach, and corn) and saute another 5 minutes or so, until the veggies are just beginning to soften but are still a bit crisp. Season with salt and pepper to taste. Remove from heat and transfer veggie mixture to a large bowl. Wipe out the pan and place it over medium low heat.
  3. Spray the pan with olive oil (I used my Misto) and lay down one tortilla in the bottom of the pan. Sprinkle with 2 Tbsp shredded cheese, 1/2 cup of the veggie mixture**, and another 2 Tbsp cheese, followed by another tortilla. Grill for about 3 minutes, then spray the top tortilla with olive oil and flip the quesadilla, grilling for another 3 minutes on the other side, until both sides are golden brown and the cheese is melted. Repeat with remaining veggies and tortillas (alternatively, you could just line a baking sheet with foil and bake the quesadillas in an oven at 400 degrees for about 5 minutes on each side). 
  4. Cut quesadillas into wedges and serve immediately. Top with chopped avocado, salsa, sour cream, and hot sauce and pass wedges of lime at the table. 

*I got 6 quesadillas from this recipe, but my tortillas were on the small side. If  you're using larger tortillas and serving this as an entree, you may only get 4-5 servings per recipe. 

**If you're using bigger tortillas, add more veggies, enough to cover the bottom tortilla. 

 Smothered in pico de gallo and avocado with a dollop of sour cream - major win. Epic.


Look at that rainbow of peppers, zucchini, squash, and carrots!


Don't forget the onions, garlic, and mushrooms....


And this is BEFORE the spinach - even more veggie goodness was added after this photo!


Find similar recipes at Feastie:

Vegetarian Tacos with Delicata Squash and Mushrooms from Whats Gaby Cooking
nine-layer mexican tostadas from Girl Versus Dough
Carne Asada Burritos from Pick Fresh Foods
Huevo in the Hole from The Pioneer Woman
Chipotle-Style Spaghetti Squash Burrito Bowls from Peas & Crayons


You should consider coins heart of vegas for sometime along with veggie quesadillas

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