Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Veggie Quesadilla

4 Servings
8 Ingredients


  • 1/2 red bell pepper, seeded and finely diced
  • 1/2 cup fire-roasted corn
  • 1 small zucchini or Mexican squash, finely diced
  • 1/2 cup diced purple onion
  • 1/2 cup diced mushrooms
  • 2 cups shredded Colby Jack or Mexican cheese
  • 6 Maria and Ricardo’s Cauliflower Tortillas
  • 2 Tbsp butter, melted


  1. In a large bowl, mix together bell pepper, corn, squash, onion, mushrooms and cheese.
  2. Heat a large skillet over medium heat. Brush skillet with butter.
  3. Place a tortilla in the skillet, top with cheese and veggie mixture. Place a second tortilla on top, brush with butter.
  4. Cook 2-4 minutes, or until bottom tortilla begins to brown lightly. Flip and cook 2-3 minutes on the second side.
  5. Allow to cool slightly before cutting into wedges.
  6. If desired, serve with salsa and guacamole.
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