Open-Faced Enchilada Veggie Quesadillas

open-faced enchilada veggie quesadillas Entree Mexican
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-

Updated August 29, 2017


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


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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 Open-faced Enchilada Veggie Quesadillas

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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