Dinner

Roasted Vegetable Quesadillas is for Dinner.

Roasted Vegetable Quesadillas takes 10 minutes to prepare.

Roasted Vegetable Quesadillas takes 50 minutes to cook.

Roasted Vegetable Quesadillas makes 5 servings.

The ingredients for Roasted Vegetable Quesadillas are:

Roma Tomato 3 medium
Onions, 1.5
Bell Pepper, Green, 1 large
Bell Pepper, Sweet Red, 1 large
Jalapeno Peppers, 1 pepper
Sweet Corn, Fresh, 2 ears
Black Beans, 1 cup
Kraft Shredded Mexican Four Cheese blend, 1.25 cup
Whole Wheat Tortilla, medium (45g), 5 serving
Extra Virgin Olive Oil, 1 tbsp

Here is how you make Roasted Vegetable Quesadillas:

Preheat oven to 425 degrees. Cut Onion, peppers, jalapenos, into equal sizes. Take corn off of the cob, but keep separate from other vegetables. Cut tomatoes into the same size as other vegetables, but keep separate.Spread onion, peppers, and jalapeno onto cookie sheet. Add enough EVVO to give light coating and season with salt and pepper. Cook for 20 - 40 minutes, depending on how much carmelization you desire, and remember to stir or turn over vegetables half through the cooking time.When about 15 minutes is left, add the corn and tomatoes to vegetables.Place .25 cup of cheese, .2cups of beans, and 1/5 of veggies on tortilla and fold over. Heat to crisp the outside of the tortilla and to melt cheese. Serving Size: 5 servings, 5 quesadillasNumber of Servings: 5Recipe submitted by SparkPeople user HAFRICAN.

The nutritional information for Roasted Vegetable Quesadillas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 354.1

• Total Fat: 12.2 g
• Cholesterol: 15.0 mg
• Sodium: 627.2 mg
• Total Carbs: 48.0 g
• Dietary Fiber: 8.6 g
• Protein: 16.5 g

Roasted Vegetable Quesadillas is Mexican cuisine.

The dietary needs meet for Roasted Vegetable Quesadillas is Vegetarian