Tortillas and cheese can turn just about any vegetable into a tasty meal. This variation with squash and bell pepper is a warm and sweet flavor palate you’ll love as summer turns into fall.
Ingredients
- 6 cups diced butternut squash
- 1½ cups diced bell pepper
- 1 Tbsp. minced garlic
- 1 Tbsp. olive oil
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 6 Tbsp. diced onion
- ¾ cup diced tomato
- 3 Tbsp. chopped fresh cilantro, divided
- 1½ cups fat-free, shredded mozzarella cheese
- 6 (8") whole wheat tortillas
- ½ cup thinly sliced green onions
Directions
- Preheat oven to 400ºF.
- Toss squash, bell pepper, and garlic with olive oil, salt, and pepper. Spread vegetables on a baking sheet and roast until soft and slightly brown (20 minutes).
- While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside.
- Reduce oven temperature to 350ºF.
- Spread tortillas on parchment-lined baking sheets. Place ¼ cup mozzarella on one-half of each tortilla. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas. Bake until cheese is melted (5 minutes).
- Serve quesadillas with tomato mix on the side.
Nutrition Facts
6 servings per container
Serving Size 308 g
| Amount per serving | ||
|---|---|---|
| Calories | 315 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2.5g | ||
| Monounsaturated Fat 2.5g | ||
| Cholesterol 5mg | 2% | |
| Sodium 580mg | 25% | |
| Total Carbohydrate 49g | 18% | |
| Dietary Fiber 8.5g | 32% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 12g | ||
| Protein 17g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 386.1mg | 30% | |
| Iron 2.2mg | 10% | |
| Potassium 780mg | 15% | |
| Vitamin A 802.1mcg | 90% | |
| Vitamin C 65.3mg | 70% | |
| Vitamin E 2.7mg | 20% | |
| Vitamin K 26.8mcg | 25% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.6mg | 20% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 55.3mcg | 14% | |
| Vitamin B12 0.3mcg | 15% | |
| Biotin 1.5mcg | 6% | |
| Chloride 23.1mg | 2% | |
| Pantothenate 0.7mg | 20% | |
| Phosphorus 252.8mg | 20% | |
| Iodine 0.7mcg | 0% | |
| Magnesium 66.4mg | 15% | |
| Zinc 1.5mg | 10% | |
| Selenium 6.4mcg | 10% | |
| Copper 0.2mg | 20% | |
| Manganese 0.4mg | 15% | |
| Chromium 0.2mcg | 0% | |
| Molybdenum 10.5mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Butternut Squash, 8 Inch Whole Wheat Tortilla (whole Wheat Flour, Water, Shortening (soybean Oil And Hydrogenated Soybean Oil), Canola Oil, Contains 2% Or Less Of Leavening (sodium Bicarbonate, Sodium Aluminum Sulfate, Sodium Aluminum Phosphate), Dough Conditioners (mono- And Diglycerides, Calcium Sulfate, Enzymes (contains Wheat Starch, Microcrystalline Cellulose), L-cysteine Monohydrochloride), Vital Wheat Gluten, Sodium Propionate (preservative), Fumaric Acid (to Acidify), Salt, Potassium Sorbate (preservative), Cornstarch, Soy Flour, Cellulose Gum, Xanthan Gum), Green Pepper, Nonfat Mozzarella Cheese (nonfat Mozzarella Cheese (pasteurized Skim Milk, Cheese Culture, Salt, Enzymes, Yeast (ingredient Not In Regular Mozzarella Cheese), Vitamin A Palmitate), Potato Starch, Cellulose Powder And Calcium Sulfate Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Tomatoes, Onion, Green Onion, Olive Oil, Garlic, Cilantro, Salt, Black Pepper.
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