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Open-Faced Enchilada Veggie Quesadillas

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Girl Who Ate Everything
Updated May 25, 2022
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Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresh version of the Mexican treat you love.

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!

Open-Faced Enchilada Veggie Quesadillas

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1/4 cup from 1 can (10 oz) Old El Paso™ Mild Red 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
  • Step 
    5
    Slightly adapted from Open-faced Enchilada Veggie Quesadillas

Nutrition

No nutrition information available for this recipe
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