vegetable quesadillas

The vegetables used for these spiced vegetable quesadillas use are up to you. In the recipe below, we call for mushrooms, onion, peppers and greens (like kale or spinach). For tips on using other veggies (like heartier beets and squash), take a read through the article above.

Crave-Worthy Vegetable Quesadillas

flour flour

neutral oil

mushrooms, sliced (about 2 cups sliced)

onion,

bell pepper

kale leaves

onion powder

garlic powder

cumin

oregano

smoked paprika

black pepper

fine sea salt

melting cheese like Monterey Jack, shredded (about 1 1/4 cups)

Spray oil

Just made  the Crave-worthy Vegetable Quesadillas for dinner. Yummy! These will definitely be in rotation for years to come, as I see that they would be delicious with just about any veggies I might have on hand.

Dear Adam and JoAnne, I’ve had the pleasure of watching your videos for several months now.  Your food is amazingly simple and delicious!!!  I hope you’ll continue with your channel, recipes and newsletter. Love from WI! Jane

https://www.youtube.com/watch?v=PhykOkbntHY

Vegetable quesadillas loaded with spiced veggies and gooey cheese. Our easy spice mixture is what makes these taste amazing.

Sweet onions, fresh zucchini, corn, and plenty of melting cheese make these vegetable quesadillas irresistible.

Vegetable Quesadilla

olive oil

½ small yellow onion (diced small, about ¼-cup)

corn kernels (fresh, frozen, or canned)

zucchini (quartered lengthwise and sliced thin, about ½ cup)

chicken

butter

8-10" flour tortillas

Monterey jack or pepper jack cheese

Warm the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.

Add the zucchini and the corn to the skillet and continue cooking for a minute or two, until the zucchini is almost tender but still crisp. Add the chicken, if desired, and stir to mix throughout. Transfer the vegetable mixture to a bowl.

Return the pan to the stove over medium heat. Place a tortilla in the empty skillet, butter side down. Layer cheese, then the vegetable mixture, and then the remaining cheese onto the tortilla. Top with the second tortilla and let it cook for a couple of minutes.

Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.

Remove to a cutting board when finished cooking and allow the quesadilla to cool for a minute before slicing and serving.

Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

Farmers Market Veggie Quesadilla

onion, diced (1 cup)

garlic cloves, rough chopped

salt

coriander

chili powder

chopped greens- beet greens, turnip greens, spinach, chard, etc.

black beans (cooked

water

chopped-

lime zest- optional

sour cream (or yogurt)

hot sauce (fermented hot sauce is great here)

Preheat the oven to 400F  (or preheat grill to medium)

Make the Veggie Filling

Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.

Assemble the Quesadillas

  Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.

Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo

To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

I made these tonight and they were wonderful. I cut the recipe in half because there are only two of us and I lightened up on the spices a little. I’ll be making these again.

This recipe is so delicious Sylvia!  And the pico de gallo is a must! Thank you for sharing !

Really enjoyed these. Great recipe thank you.

Absolutely love this recipe! We added jalapeños with the veggie mix. I might up the spices next time if I use the same amount of sweet potato as their sweetness really comes through. We doubled the recipe so we’d have several meals. SO glad we did that. Awesome!  My carnivore husband agrees. We both really enjoy your recipes! Thanks so much!

I must confess, I only had zuccini, but with red onion garlic cilantro and all the spices it was still fantastic! Mixed cheddar and mozarella for cheese. I never thought baking would make such a difference( I usually just do it on the stove). Really great, will make it again soon but with more ingredients lol. Thanks as always Sylvia, I recommend your blog to everybody!

Sauteed red pepper, sweet potato, broccoli, zucchini, onion and kale.  Put it on rice with some salsa, cilantro and a Mexican cheese mix. Super good!  Excellent way to use whatever you have.  Definitely making again:)

Delish!  Love the flexibility of the recipe. I used up a number of veggies hanging round in the fridge. Baked in the oven, flipping after 5 minutes.  I may try it in my cast iron frying pan next.

So easy to put together!

Thanks!

Hi Sylvia, 
Thanks for another elevated recipe, it was spectacular! I love your website. I’m learning so much about flavor profiles, pairings and just how to put a different twist on plant-based meals...so insightful!

These are amazing, so fresh and tasty! I had half the filling veggies and cilantro in my garden which made it an extra thrill. It was easy to make GF and dairy free w/ Quinoa tortillas and Daiya 3-cheese blend.

Thank you for this delicious recipe that I come back to weekly!  I love how I can change up the veggies with whatever I have in the fridge.  I love using refried black beans with jalapeños for a little extra kick.  These quesadillas are fast and easy to make on a weekday after work.  Yum!

This had so much flavor. I did make my own black beans which adds a lot of flavor but this is killer!  Will do again for sure!!

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Vegetable Quesadilla

Farmers Market Veggie Quesadilla

Top 3 vegetable quesadillas recipes from across the web

The most viewed vegetable quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crave-Worthy Vegetable Quesadillas

Vegetable Quesadilla

Farmers Market Veggie Quesadilla

The most viewed vegetable quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine