vegetarian quesadilla

A vegetarian quesadilla made from creamy butternut squash, cheese, black beans, and spicy salsa in a crisp tortilla!

Black Bean and Butternut Squash Quesadillas

taco size flour tortillas

cheddar and monterey jack cheese mix

butternut squash puree

black beans,

salsa, (or to taste)

Spray a large griddle or skillet with cooking spray and heat over medium heat.

Working in batches as necessary, place one tortilla on the griddle and spread with 1/4 cup squash. Sprinkle with 1/4 cup cheese. Add a quarter of the black beans and drizzle with about 3 tablespoons of salsa. Top with another 1/4 cup cheese and finish with a tortilla.

Heat 5 minutes per side or until browned and crispy as desired. Transfer to a plate and use a pizza cutter to slice into wedges. Serve hot with sour cream, avocado, and lime.

https://embed.mediavine.com/videos/zmstpai74p0rfiiecmdd

Black bean and butternut squash quesadillas are an easy, healthy, vegetarian weeknight dinner.

These Grilled Summer Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner and a great way to use up Summer's fresh produce!

Grilled Summer Vegetable Quesadillas

zucchini

summer squash

red, orange or yellow bell pepper (, quartered with seeds and stems removed)

anaheim pepper (quartered

onion

mushroom

asparagus (ends trimmed)

cilantro (chopped)

olive oil

salt & pepper

tortillas

mozzarella cheese (divided)

pepperjack cheese (divided)

Butter

Heat grill (or grill pan if you do not have an outdoor grill) to medium-high heat.  Be sure the grates are clean.

Wash and slice all vegetables.  Arrange on a baking sheet in a single layer, then drizzle with olive oil and season with salt & pepper.

Place all of the vegetables on the grill, laying them crosswise across the grates so they do not fall through.  Grill for 3 to 5 minutes one each side, just until vegetables are tender.  Since the vegetables cook at different rates, watch for them to char and get grill marks on the bottom before turning to cook the other side.  Typically the asparagus cooks the quickest and the onions take the longest with the peppers and mushrooms somewhere in between.

Remove vegetables from the grill to a platter as they finish cooking, then cut each of the vegetables into roughly bite-size pieces.

Heat a griddle or pan to medium-high heat.

Assemble each quesadilla by dividing the veggies and cheese evenly between the tortillas.  I find it easiest to do this in the hot pan rather than assembling on a plate and transferring the whole thing, with fillings falling out.  Lightly oil or butter the griddle or pan, then place a tortilla on it and layer some of the cheese, the veggies, sprinkle with a little cilantro, then a little more cheese to half of each tortilla.  Fold it over to close and cook for 3 minutes on each side, until the tortilla is toasted and crispy and the cheese is completely melted.

Slice and serve with sour cream and guacamole.

These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.

Spinach and Mushroom Quesadillas

mushrooms (1.69)

Tbsp cooking oil (0.04)

garlic powder (0.02)

red pepper (0.02)

lb. frozen chopped spinach (0.84)

mozzarella*, shredded (1.85)

sour cream (0.29)

7-inch flour tortillas (0.94)

Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet.  Set the mushrooms aside.

While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.

Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.

Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.

Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).

Slice the quesadillas and serve!

Beautiful, yummy, vegetarian... QUESDILLAS! Crispy golden brown tortillas wrapped around melted Pepperjack cheese and a spicy lentil and brown rice filling!

Quick and Easy Lentil Quesadillas

tomatoes

yellow onion

garlic

cumin

chili powder

salt

brown

brown rice,

vegetable broth

flour tortillas

Pepperjack cheese

butter (optional)

Sauce

Blend all the sauce ingredients together in a blender or food processor until mostly smooth.

Filling

Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook &#8211; when in doubt, let it cook longer!)

Assemble

Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they&#8217;ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?

I have a bag of sprouted lentil blend. Do you think I could use these instead?

That's so funny! I was realizing a few months ago that, though I am not a vegetarian, cooking meatless meals is 1,000 times easier to me. I keep finding that these limitations result in the most creative dishes. Lesson learned: laziness can be the catalyst for invention...and accidental partial vegetarianism... This sounds devilishly delicious! I can't wait to try!

We tried your quesadillas for lunch yesterday and they were deeeelish!  We're having the leftovers tonight.  The magic green sauce really puts them over the top!  Thanks again for another great, tasty recipe Lindsay :)

Cheers to Lentil Quesadillas and a cutie pie baby mascot! I have a sweet little Charlie too.

totally love this recipe! your blog is a huge inspiration for me - I hope some day I'm half as successful as you!! :)

Excellent .. Amazing .. I’ll bookmark your blog and take the feeds also…I’m happy to find so many useful info here in the post, we need work out more techniques in this regard, thanks for sharing.

This vegetarian quesadilla is stuffed with pinto beans, cheese, and a colorful mix of crunchy vegetables. Serve it with a zesty avocado-lime crema sauce for dipping.

Vegetarian Quesadilla with Avocado Crema

avocado

cilantro

Horizon Organic Whole Milk

½ cup plain 5% Greek yogurt

lime peel

lime juice

Salt

pinto beans, (drained and rinsed (see note))

spinach

red cabbage

radishes, (thinly sliced)

jalapeño pepper, (diced (optional))

burrito-size tortillas

Mexican-style cheese

Add avocado, cilantro, milk, Greek yogurt, lime peel, lime juice, and salt to a blender or food processor container. Cover and blend on high 1 minute, or until smooth and creamy. Set aside.

In a separate bowl, stir pinto beans, spinach, red cabbage, radishes, jalapeño pepper (if using), chili powder, and salt.

Place a tortilla in a 12-inch greased skillet over low-medium heat. Add half of the bean filling and cheese to one side of the tortilla and fold the tortilla over to cover the filling. Cook for 4 minutes or until the bottom turns golden brown, and then flip and cook for an additional 3 minutes, or until both sides are golden brown and the cheese is melted. Transfer to a cutting board and slice in half if desired. Repeat with the remaining tortilla and filling ingredients.

Serve cooked quesadillas with avocado crema for dipping.

delicious vegetarian black bean quesadillas with red pepper, onion and kale.

Black Bean Quesadillas

kale

red pepper (diced)

Monterray Jack cheese

black beans

Heat a large nonstick skillet to medium heat and add a tbsp of cooking oil

When the skillet is hot, and the diced red pepper and onion, chopped kale and chili powder then saute for a couple of minutes until the veggies have just softened.

Remove the veggies from the skillet and wipe clean with a paper towel, then place it back on the burner.

Spread out 1/4 of the cheese across one half of a tortilla.  Top with half the veggies and half the black beans then spread another 1/4 of the cheese on top of it all.

Fold over the empty half of the tortilla and press gently to close the quesadilla.

Repeat for the second quesadilla

Place both the quesadillas in the skillet and cook for 3-4 minutes per side or until the cheese has melted and the exterior of the quesadillas has crisped and browned.

Top 6 vegetarian quesadilla recipes from across the web

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

Top Tags

Black Bean and Butternut Squash Que...

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Black Bean Quesadillas

Top 6 vegetarian quesadilla recipes from across the web

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

Top Tags

Black Bean and Butternut Squash Que...

Grilled Summer Vegetable Quesadilla...

Spinach and Mushroom Quesadillas

Quick and Easy Lentil Quesadillas

Vegetarian Quesadilla with Avocado ...

Black Bean Quesadillas

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