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Open-Faced Enchilada Veggie Quesadillas

  • Prep 10 min
  • Total 25 min
  • Servings 4

Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresh version of the Mexican treat you love. MORE + LESS -

Girl Who Ate Everything
April 10, 2017

Ingredients

4
(6-inch) Old El Paso™ flour tortillas
1/4
cup Old El Paso™ enchilada sauce
2
tablespoons olive oil
1
white onion, sliced thinly
1
green bell pepper, seeds and membranes removed and diced finely
1
red bell pepper, seeds and membranes removed and diced finely
1
yellow bell pepper, seeds and membranes removed and diced finely
1/3
cup sliced olives
2
cups Mexican shredded cheese
1/2
avocado, diced
1/4
cup sour cream
1/4
cup cilantro, chopped

Steps

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  • 1
    Preheat the oven to 400°F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
  • 2
    In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
  • 3
    Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place them back in the oven and cook for 3-5 more minutes, until the cheese has melted.
  • 4
    Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
  • 5
    Slightly adapted from <a href="http://tastykitchen.com/blog/2013/03/open-faced-enchilada-veggie-quesadillas/" target="_blank">Open-faced Enchilada Veggie Quesadillas</a>
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Veggie Mexican? Why not? Try these open-faced veggie quesadillas, and you’ll be a believer too! I love Mexican food but hate that it can often leave you feeling lethargic and weighed down. For lunch, I like to keep it light and preferable chock full of vegetables. These Open Faced Enchilada Veggie Quesadillas, adapted from Tasty Kitchen, are a vegetarian feast topped with vibrant vegetables and a sprinkle of cheese. So you can have your Mexican and light meal too. By the way, I grew up in Arizona and had only had quesadillas open faced so I never knew people actually folded them over until later in life. Top with your favorite toppings. I chose some diced avocado and a little sour cream. These quesadillas are full of fiber and will have you feeling satisfied!

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