Tortillas make food fun and healthy too! They are great for a sit down meal and they can be portable for running out the door. The really nice thing about tortillas, they are handy and you can buy them in different flavors such as flour, whole wheat, tomato basil and spinach. The tomato basil and spinach are referred to as wraps, still a tortilla when you break it down. My garden looks pretty good and the produce section at our local grocery store is amazing! I love this time of year because if I do not currently have it in my garden ready for harvest, it is at a good price at the local market. You can also check out your own local farmer’s market, then get your creative juices flowing! 

The following recipe is a base recipe for quesadillas. I got to the market and chose the veggies in season and altered a few. They were out of zucchini, so in place of zucchini, I selected a yellow squash. I also found a colorful orange bell pepper to give the dish a nice pop of color. Here is the base recipe – remember to add and subtract the veggies you and your family like along with the toppings. Guacamole would go well with this and you could omit the meat, or change it up to pork or beef. 

Quesadilla Veggie Style
Serves 4
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
  1. 1 T. vegetable oil
  2. 1/4 c. red onion
  3. 1 medium tomato chopped
  4. 1/2 bell pepper, color of your choice, cut in strips
  5. 1 small zucchini or yellow summer squash, cut in strips
  6. 1/2 c. cheddar cheese, shredded
  7. 4 6 inch tortillas, your choice whole wheat, flour, tomato basil etc.
  8. 1/2 c. your favorite salsa
  9. 1/4 c. low-fat sour cream or plain low-fat yogurt
  10. 2 tsp. chili powder (optional)
  11. 1 tsp. cumin (optional)
  12. 1 large can cooked chicken or 1/2 c. cubed cooked chicken, pork or beef (optional)
  1. 1. In skillet, heat oil, add onions to saute until tender, when half way done, add the peppers and squash, cook to desired tenderness. Add tomatoes at the very end so they are not over cooked, just heated through.
  2. 2. Heat griddle or a clean skillet over medium heat. Lightly spray top of tortilla shell, place the vegetables and meat on 1/2 of the inside of the tortilla, top with cheddar cheese.
  3. 3. Fold quesadilla over and cook on each side till golden brown. Note: The whole wheat tortilla will brown just slightly.
  4. 4. Continue this process until all vegetables and meat have been used. Serve with salsa and sour cream. Enjoy!
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Ranae Aspen

Ranae Aspen lives in the middle of Nebraska in the heartland of America. She shares her home with her husband Dan, and teens Daniel and Leslie. Sunset Acreage is home to fruit trees, chickens, cats and rescue dog Sampson. Ranae is passionate about sustainable living and sharing her life’s journey to help others thrive in this crazy thing called life. She loves writing!  You can connect on Facebook at  You can also find her blog all about Sunset living at .