Veggie Fajita Quesadillas

Being vegetarians, we obviously eat a lot of vegetables. Whenever we head out to a Mexican restaurant, there is usually a handful of options for us. That’s fine, because at least one is always delicious. I LOVE ordering Veggie Fajita Quesadillas, so I decided to start making them at home. Not only can you control how much oil is used, but they are also really healthy if you lay of handfuls of cheese. I like to top these bad boys with Greek yogurt, because it really tastes the same to me as sour cream, and then squeeze a little lime on top to finish them off. Veggie Fajita Quesadillas are a super fast, healthy, and easy dinner to whip up!

Another reason I love making these at home, is because they are kind of a ‘clean out your veggie bin’ kind of dish. Whatever you have in there that needs to get used up, you can toss in these bad boys. This time I made them with mushrooms, onions, and green peppers, but you could pretty much add any veggie to these. I have made quesadillas using roasted brussels sprouts, tomatoes, peppers, onions, mushrooms, zucchini, potatoes, sweet potatoes…I mean, like I said, the options are endless.

If you want to make these extra healthy, use whole wheat tortillas! They pretty much taste the same and have those delicious whole grains our bodies crave. Have the kids help make this dinner, they LOVE assembling these and then cutting with the pizza cutter!