Roasted Vegetable Quesadilla

Ingredients

• 2 large onions, peeled and chopped
• 2 large bell peppers (any color), seeded and chopped
• 2 large zucchinis, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 8 ounces shredded Monterey Jack cheese
• 4 large flour tortillas
• Salt and pepper, to taste
• Fresh cilantro leaves, chopped (optional)

Method

1. 1Preheat the oven to 425°F (220°C).
2. 2Toss the chopped onions, bell peppers, and zucchinis with 2 tablespoons olive oil, oregano, cumin, smoked paprika, and cayenne pepper on a large baking sheet; roast for 25-30 minutes, until deeply golden and fragrant.
3. 3In a large bowl, combine the roasted vegetables, garlic, and a pinch of salt and pepper.
4. 4In a large skillet, warm 1 tablespoon olive oil over medium heat; add a tortilla and cook for 30 seconds on each side, until pliable and lightly browned.
5. 5Sprinkle a quarter of the cheese on half of the tortilla, then spoon about 1 cup of the roasted vegetable mixture on top of the cheese.
6. 6Fold the tortilla in half to enclose the filling; cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
7. 7Flip the quesadilla and cook for an additional 2-3 minutes, until the other side is also crispy and the cheese is melted.
8. 8Repeat with the remaining ingredients to make 3 more quesadillas.
9. 9steps done

Nutrition per serving