Anna Wootton

Roasted Vegetable Quesadilla Casserole

No Friday the 13th bad luck needed here – this recipe is as easy-peasy as 1-2-3!

This is a great ‘use-up-what’s-left-in-your-fridge’ meal. You can throw anything and everything into it and it will still taste great.

It’s just a twist on a quesadilla, making it into a casserole and serving it up like a pie. It’s also easily customizable. To add more protein for example, just crumble a veggie burger into the filling or stir in some diced tofu.

For now, enjoy a low-cal meal that will satisfy all those cravings for some cheesy, gooey comfort food while still giving you a nice hit of vegetable servings. Win win!

Copyright to The Guiltless Life

Roasted Vegetable Quesadilla Casserole

INGREDIENTSΒ (serves 2-4):

3 wholewheat tortillas * see note below
1 cup fire-roasted diced tomatoes (canned)
1 cup sliced mushrooms
1 cup diced zucchini
1 cup diced bell pepper
1 cup diced carrot
1 tsp extra-virgin olive oil
1 tsp dried basil
1 cup lowfat mozzarella cheese * see note below

*Note: UPDATED TO ADD: for vegans, feel free to use Daiya cheese, but don’t omit – the casserole won’t hold together without cheese! For gluten-free options, use corn tortillas or your other favourite gluten-free tortilla!


1. Preheat oven to 425 F and place your prepared vegetables in a mixing bowl and add oil and basil. Toss to coat completely.

2. Spread vegetables out on a cookie sheet and roast for 15 minutes (depending on how small you diced them. If you cut them larger, they may need longer).

3. Return roasted vegetables to the mixing bowl and add in the fire-roasted tomatoes. Stir to mix.

4. Take a round cake tin and spray it with cooking oil spray. Place one tortilla in the bottom and sprinkle a third of the mozzarella cheese over it. Place half the vegetable mixture on top, then put another tortilla on top. Sprinkle another third of the cheese and then top it with the remaining half of the vegetable mixture. Top it with a tortilla and then sprinkle the rest of the mozzarella on top.

5. Broil on medium-high for 5-10 minutes, or until cheese is golden and bubbling. Serve immediately and power up the veg by serving it with a side salad!

*Note: You can use any vegetables you like. Also, you can add as many layers as you like to make this bigger and to feed more people!

Copyright to Anna Wootton

Nutritional information per serving if serves 4:

Nutritional information courtesy of


  • April 13, 2012

    Oh yum! This looks so delicious! You have been creative with your recipes here recently miss Anna πŸ˜‰

    Happy Friday girl!

  • April 13, 2012

    Oh wow what a fantastic looking recipe! You always have such great stuff going on here, keep em coming πŸ™‚

  • April 13, 2012

    looks great as always darling! love roasted veggies and this is such a great idea to do a mini casserole of sorts in a cake tin!

  • April 13, 2012

    Yummy recipe! That looks so hearty and delicious. I’ll have to give this one a try! Great job Anna!

  • April 13, 2012

    Friday the 13th is actually good luck in Italy! Just in case you wanted to know!

    I love quesadillas and used to eat them all the time when I was growng up. So easy to make! Love your addtion of roasted veggies.

  • April 13, 2012

    I loooove quesadillas!! This looks more amazing than any one that I’ve tried. I will have to make this πŸ˜€

  • April 13, 2012

    Quesadilla are my favorite “real” food ever (I say “real” becuase cookies and cake are first!), so this looks right up my alley!

  • April 14, 2012

    Looks fab Anna! Love the roasted veggies – we are big Mexican foodies over here – at least 2-3 times a week!

  • April 16, 2012

    Looks so good! Have you ever used grape seed oil?

  • April 24, 2012

    Oh my goodness…this looks so amazing! And it’s actually fairly simple to make! I’m always intimidated by casserole dishes, for some reason, but this one would be manageable. (:
    Congratulations on being Foodista’s Blog of the Day!