Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Italian-Style Vegetable Quesadillas
with balsamic tomato and basil salsa

Active: 30 min Total: 30 min

These quesadillas aren't exactly traditional, but we think you'll love the combination of Italian-inspired flavors folded inside toasted tortillas. The tomato and basil "salsa" adds a fresh complement to the melted cheese of the quesadillas.

Dependency
Tags

Ingredients

Servings:
4
Metric
Italian-Style Vegetable Quesadillas:
  • Corn, frozen or fresh - 1 cup
  • Grilled vegetables (leftover from Tuesday) - 2 cups, finely chopped
  • Beans, cannellini or white (14 oz / 397 g) - 1 can
  • Cheese, shredded Italian blend - 8 oz
  • Italian seasoning - 2 tsp
  • Tortillas, taco-sized corn or flour - 12
  • Yogurt, plain or Greek - 1/2 cup
Balsamic Tomato and Basil Salsa:
  • Tomatoes - 12 oz, chopped
  • Basil - 6 leaves, chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Corn - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs and heat in the microwave covered with a damp paper towel until tender, 3 to 4 minutes.
  2. Grilled vegetables - If leftover grilled vegetables from Tuesday are not already chopped, chop into bite-sized pieces. (Can be done up to 2 days ahead)
  3. Tomatoes / Basil - Finely chop tomatoes and basil. Combine with vinegar and oil.
  4. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

Make

  1. Combine corn, chopped vegetables, beans, cheese, and Italian seasoning.
  2. Heat a griddle or large skillet over medium heat. (Cook as many quesadillas at a time as your cooking surface will allow.) Place a tortilla on the heated surface. Fill it with vegetable / cheese mixture, spreading the filling out nearly to the edges. Top with another tortilla.
  3. Cook until the bottom tortilla is golden brown and then flip to cook on the other side.
  4. Transfer quesadillas to a cutting board and slice into wedges.
  5. Serve quesadillas with yogurt and salsa. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (16)
Gluten-free (1)
Paleo (2)
Vegetarian (13)

16 reviews

Leftovers were easy to reuse - had it for breakfast the next day and liked it just as much.

By: Carri
Posted: Jul 11, 2018
Diet: Original
0 Helpful

made it as italian nachos. Nice and fast with leftover veggies from the day before

By: Brooke
Posted: Jul 08, 2018
Diet: Vegetarian
0 Helpful

Good & easy.

By: ali
Posted: Jul 03, 2018
Diet: Vegetarian
0 Helpful

Strange filling for quesadillas, but you can't go wrong with cheese and tortillas. Salsa was really good.

By: Sundi
Posted: Jul 02, 2018
Diet: Original
0 Helpful

Not mad at it. Definitely need larger tortillas size. For a vegetarian meal, it was good. Very seasonal. Don't sleep on the salsa side for this meal.

By: Sam
Posted: Jul 01, 2018
Diet: Original
0 Helpful

Really delicious, easy and quick!

By: Jenny
Posted: Jun 30, 2018
Diet: Vegetarian
0 Helpful