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Vegetarian quesadilla

Tomato salsa


Total: 30 min


15 min


15 min


1 serving
  • 2 Tortillas, made with wheat
  • 20 g grated cheddar cheese
  • 30 g Mushrooms
  • 1 Tomatoes
  • 0.5 Red peppers
  • 0.5 Zucchini
  • 1 red onion
  • 1 tablespoon coriander
  • 1 pinch Cayenne ground pepper
  • 5 mL Lime juice
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove


  • Rinse the vegetables.
  • Mince the zucchini, bell pepper, red onion, mushrooms.
  • Peel and chop the garlic.
  • Dice the tomato.
  • Prepare the salsa: combine in a small bowl the diced tomato, half the onion, the garlic, coriander and lime juice.
  • Add the hot pepper in small quantities to season the sauce according to your taste.
  • Add salt and pepper. Keep chilled.
  • Heat the olive oil in a large frying pan over medium-high heat and sauté the bell pepper, zucchini and the remaining onion until tender (for about 7 minutes).
  • Remove the vegetables from the frying pan and set aside.
  • Lightly oil the same frying pan and place 1 tortilla.
  • Sprinkle with cheese and lay out the vegetable mixture.
  • Place the other tortilla on top.
  • Fry on each side for 2 to 3 minutes.
  • Once it turned golden brown and the cheese has melted, slide onto a plate and cut into 4 wedges.
  • Serve the vegetarian quesadilla hot, along with the tomato salsa.

Recipe tips

  • Eat slowly. Signals of satiety are only received after 15 to 20 minutes.