Eating Healthy, Quickly: 10 Minute Quesadilla Lunch

Layer on the veggies! Photo by Angela Tague
One of the number one excuses I hear people give for not eating healthy is time. Well, sure if you plan on making a four course meal from scratch you're going to be in the kitchen for hours. That's why I have a few go-to quick lunches I make often.

My absolute favorite is a pan-cooked veggie quesadilla. Now before you say you don't like spicy food or Mexican fare, this lunch treat is mild and flavorful--sans spices.

Pan-cooked Veggie Quesadilla in 10 Minutes
  • olive oil
  • soft tortillas (2 per meal)
  • flavorful cheese crumbles
  • fresh veggies (mushrooms, red onion, spinach, sliced tomatoes, roasted red pepper slices, etc.)
  1. Simply preheat a large skillet. Spray it with a light mist of olive oil and keep the heat on a low-medium setting.
  2. Place one soft tortilla in the pan. I use brown rice tortillas due to a sensitivity to gluten. These cook up crisp and delicious. I have not tried using a flour tortilla, but assume it works well too.
  3. Now, layer on crumbles of a good quality cheese. I use a locally produced sharp white cheddar or a deli yellow cheddar. Choose a cheese with a bold flavor.
  4. Finally, layer on the veggies. I used pre-sliced mushrooms (time saver!), thinly sliced red onion and pre-washed baby spinach leaves. I've been dying to also try roasted red pepper slices and fresh sliced tomato.
  5. Top the veggies with a few more cheese crumbles. These help glue the quesadilla together. Place one more soft tortilla on top of the veggies and cheese and squish the concoction with a flat lid or bottom of a plate. Let the quesadilla cook for 3-4 minutes. Then, flip with a pancake turner and let the other side cook. Your lunch is ready when the tortilla slightly browns, the cheese melts, the onions soften and the mushrooms begin to change color. Are you drooling yet?
I cut my treat into wedges with a pizza cutter. If I'm feeling naughty the wedges get dipped into Daisy sour cream. (Read the ingredient list--it's only cream!) Finally, I add a handful of corn tortilla chips or baby carrots to the plate and I'm set.

So, what are you having for lunch?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Visit me on Facebook! I also blog about beauty, natural skin care, nutrition, crafts and cleaning tips. I post links on Facebook daily. :)



  1. I had a Payday bar for lunch. hey, it has peanuts! That recipe sounds good. I love veggies, it's fruit I need more of.

  2. This is something I could easily eat. I'm going to have to look for brown rice tortilla's. The problem with my area is we don't have any specialty products. I really need to hit the city and stock up on that and a few other things.

    1. I was surprised to find brown rice tortillas at Fareway, a smaller local-to-the-Midwest chain grocery store. Look in the freezer section. Since they're gluten-free and don't sell as quickly, the stores usually freeze them. ~Angela

  3. That looks delicious! I'll have to make that in the near future. Think I'll experiment with a little tomato and feta...even though it won't really melt, it would just be great with the spinach and mushroom.

    1. Yesterday I made this and added some thinly sliced roma tomatoes. It was awesome! I love the feta cheese idea too. Yum! ~Angela

  4. Hey there! I'm going to print this recipe. My husband and I will be empty-nesters in the fall, and I need quick recipes I can make for the two of us. I don't eat lunch, so this will serve as dinner. Thanks!

    1. Enjoy, Jolie! This is super easy to make! I had it again just yesterday for lunch. ~Angela

  5. Delicious! I would enjoy this for sure :)


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