vegetarian quesadillas

These Vegetarian Quesadillas are the best quick weeknight dinner or lunch! Filled with black beans, sweet potato and avocado these are healthy and delicious!

Vegetarian Quesadillas

Medium Flour Tortillas

Large Sweet Potato

Avocados

Cup Black Beans (Rinsed and Drained)

Cup Corn (Rinsed and Drained)

Mini Red Pepper

Mini Orange Pepper

Tsp Jalapeno (Diced-Optional)

Tbsp Easy Homemade Taco Seasoning (Or Store Bought Mix Packer)

Cup Cheddar or Pepper Jack Cheese

Tbsp Butter (For Pan Frying)

Tsp Olive Oil (Divided)

Cilantro

Lime Juice

Your Favorite Salsa

Sour Cream

Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.&nbsp;

Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.

Prepare Filling

Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.

Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!

Assemble the Quesadilla

https://www.youtube.com/watch?v=KJEc7nB_IoU

The BEST healthy Vegetarian Quesadillas for lunch, dinner or an appetizer. Filled with black beans, sweet potato, avocado and cheese you wont even miss the meat. This Meatless Monday favorite it loved by both kids and adults, plus ready in under 30 minutes! Top twith salsa, sour cream, cilantro or lime juice for the perfect finish.

ENTIRE RECIPE: https://erhardtseat.com/vegetarian-quesadillas/

Chapter:
0:00 Introduction
0:10 Sweet Potato Prep
1:00 Veggie Prep & Cook
2:38 Avocado Prep
3:08 Filling Prep
3:50 Filling the Quesadillas
4:48 Grilling
5:19 Finished Recipe

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Quick and Easy 30 Minute Vegetarian Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas are the best sweet potato quesadillas you&#039;ll ever taste. So easy to make and most importantly incredibly delicious and filling!

Roasted Sweet Potato and Black Bean Quesadillas

Large Sweet Potatoes, (peeled

White Flour Tortilla Wraps

tsp Smoked Paprika

tsp Cumin

tsp Ground Coriander

tsp Cayenne Pepper ((or

Black Beans, (drained & rinsed)

Cheddar, (grated)

Lime, (juice only)

Salt & Black Pepper, (to taste)

Olive Oil, (as needed)

Guac

Salsa

Jalapeño

Coriander

Limes

Roast

Place your potatoes in a suitably sized oven dish and give them a good drizzle of Oil. Add in  1 tsp Smoked Paprika and Cumin, 1/2 tsp Ground Coriander, 1/4 tsp Cayenne Pepper and a hefty pinch of Salt &amp; Pepper. Give them a mix to completely coat them. Pop in the oven at 200C/390F for a good 25-30mins or until softened with a caramelized outing (timings will depend on the size of your potatoes, so just be vigilant).

Mash

When the dish has cooled down a little, grab a potato masher and roughly smash your sweet potatoes. Don&#039;t mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.

Quesadilla

Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned OFF. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and finish with a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.

Cook

At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

Serve

Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

https://content.jwplatform.com/videos/xjxnBQRp.mp4

Roasted Sweet Potato and Black Bean Quesadillas are the best sweet potato quesadillas you’ll ever taste. So easy to make and most importantly incredibly delicious and filling!

Sweet Potato Quesadillas

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.

vegetable oil

red onion, diced

garlic, minced

red bell pepper, diced

jalapeño pepper, diced

(15 ounce) can black beans, rinsed and drained

cumin

paprika (or chili powder)

salt (to taste)

black pepper

cilantro,

medium flour tortillas

cheddar cheese, shredded

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.

Add bell pepper and jalapeño and sauté until tender, about 2-3 minutes.

Add black beans and season with cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through, about 2-3 minutes.

Stir in cilantro and remove the skillet from the heat. Transfer the black bean veggie filling to a bowl and set aside.

Make the filling:

Heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. 

Place one tortilla in the pan. On one half of the tortilla, sprinkle 1/4 cup cheddar cheese, top with 3 tablespoons of the black bean filling, and top with another 1/4 cup cheddar cheese.

Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side.

Transfer the quesadillas onto a plate and slice into 3 triangles. Serve with sour cream, guacamole, and/or salsa if desired.

Assemble the quesadillas:

Bean and Cheese Quesadillas are so easy to throw together with mini tortillas, beans, cheese and veggies- perfect game day snack or appetizer

Bean and Cheese Quesadillas

olive oil (divided)

onion

jalapeño pepper (chopped)

black beans

taco seasoning

Mexican blend shredded cheese

mini tortillas

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, about 3-4 minutes.

Add the jalapeño peppers, black beans and taco seasoning, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.

Place the mini tortillas on a grill pan heated with the remaining tablespoon of olive oil. Divide the mixture into half of each of the mini tortillas. Add cheese on top and fold the tortillas over.

Cook the tortillas on medium-high heat until the crust is crispy and the cheese has melted, about 2 minutes per side.

Serve with salsa and/or sour cream, if desired.

https://content.jwplatform.com/videos/iDYESXDy.mp4

Bean and Cheese Quesadillas.mp4

Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and flavorful. Perfect for meal prep and freezer-friendly too.

Vegetarian Breakfast Quesadillas

butter, unsalted (or vegetable oil)

onion,

green pepper, diced

eggs

milk

salt

(10-inch) flour tortillas

white cheddar cheese, shredded (or cheese of your choice)

non-stick cooking spray

Melt butter in a large skillet over medium-heat heat. Add onions and cook until soft and translucent, approximately 5 minutes.

Add green peppers and mushrooms and cook for 4-5 more minutes, until slightly tender.

Meanwhile, in a large mixing bowl, whisk together eggs, milk, salt, and pepper until completely mixed and slightly frothy. Add the egg mixture to the skillet and cook until eggs are scrambled and cooked through, approximately 2-3 minutes. Remove from heat and set aside.

Divide the egg filling evenly amongst the tortillas in an even layer on half of each tortilla. Sprinkle cheese on top, then fold the tortilla over to seal.

Heat a large griddle or skillet over medium-high heat. Coat with non-stick spray and cook quesadillas until browned, about 2 to 3 minutes on each side. Repeat until all quesadillas are cooked.

To serve immediately: Slice into wedges and serve warm. 

To store for later: Let the quesadillas cool completely. Then wrap each quesadilla tightly in aluminum foil and place in ziplock bags. You can store the quesadillas in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

To reheat

Preheat oven or toaster oven to 325°F. Remove foil and heat until warmed, approximately 20 minutes if refrigerated or 30 minutes from frozen. If refrigerated, you can also reheat by heating a non-stick pan to medium heat and grilling on each side for 2-4 minutes until warm and crispy.

These quesadillas look like the perfect breakfast! Make-ahead freezer meals are the best. This recipe looks delish!

These were perfect!  Easy to make, healthy with the added vegetables, and they reheated so well.  I will definitely be making this again. Thank you!

These were a hit and requested from one picky eater for dinner tonight (had them for breakfast yesterday!). Will definitely make them again.

These easy bean quesadillas and a side of Spanish rice are made using only ingredients from the dollar store for an easy and affordable meal

Bean Quesadillas and Spanish Rice

Santa Fe Blend frozen vegetables (1.25)

15 ounces. can pinto beans (1.25)

cheddar cheese (1.25)

1.5 tsp Bayou Blend seasoning* (1.25)

flour tortillas (1.25)

5.6 ounces. pkg Spanish rice (1.25)

10 ounces. can Rotel (diced tomatoes with chiles) (1.25)

Thaw the frozen vegetables and drain them well. Rinse and drain the pinto beans. Shred the cheddar cheese.

Add the thawed vegetables, pinto beans, shredded cheese, and 1.5 tsp seasoning blend to a large bowl and stir to combine. Taste and adjust the seasoning or salt to your liking. Set the quesadilla filling aside.

Drain the liquid from the can of Rotel into a liquid measuring cup, then add water until you have 2 cups liquid total (or the recommended amount on the package of rice).

Add the rice packet, drained tomatoes, and measured liquid to a saucepot. Stir to combine. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 7 minutes (or follow the instructions on the packet). After 7 minutes, turn the heat off and set the rice aside.

While the rice is cooking, divide the quesadilla filling between 8 tortillas (a scant ½ cup each), spreading it over one half of the tortilla, then folding it closed.

Cook the filled quesadillas in a skillet over medium heat until the cheese is melted on the inside and the tortillas are crispy on the outside (I do not use oil, but you can if you prefer).

Slice the quesadillas in half or into thirds. Fluff the Spanish rice. Serve the quesadillas and rice together and enjoy!

Crush your cravings and your hunger with these super-satisfying vegetarian quesadilla recipes. They're cheesy, crunchy, quick, and so easy to make.

17 Must-Try Vegetarian Quesadilla Recipes

Southwestern Veggie Quesadilla

Veggie Quesadillas with Chipotle Mango Sauce

Air Fryer Quesadillas

Spinach, Mushroom, and Jack Quesadillas

Mediterranean Quesadilla with Spinach and Feta

Vegetarian Quesadilla with Pesto

Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

Brie Quesadilla

Roasted Veggie Cheese Quesadillas

Grilled Vegetable Quesadillas

Veggie Quesadilla with Asparagus

Sweet Potato Black Bean Quesadillas

Roasted Vegetable Goat Cheese Quesadillas

Chickpea and Cheddar Quesadillas

Loaded Veggie Quesadillas

Spinach Tomato Quesadilla

Simple Four-Cheese Quesadillas

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious vegetarian quesadilla recipe in 30 minutes or less!

You can make as few or as many of these easy quesadillas as you like.

Vegetarian Quesadillas with Beans and Cheese

tortillas

cheddar cheese

pinto beans ((or

cumin, chili powder, salsa, sour cream,

Place the tortillas on a clean work surface.

Sprinkle some cheese on one half, then beans, then cheese. Use about 1/4 each on each tortilla. (It doesn&#39;t have to be precise though!)

Warm a skillet over medium heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there's a very thin coating.

Place two tortillas with fillings on the skillet. After about a minute, fold over the empty side to make a half moon shape. Press down. Add another tortilla or two as you can fit them and repeat to make half moon shapes.

Let each quesadilla cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes.

Serve warm with optional dippers.

These 5-Minute Spinach Vegetarian Quesadillas are incredibly easy to make and perfect for a simple, quick lunch or dinner recipe!

5-Minute Spinach Vegetarian Quesadillas

wheat tortillas (medium (6"))

quesadilla cheese

baby spinach

Place a tortilla in a large pan over medium-high heat.

Fill the tortilla with shredded cheese and spinach.

Fold the tortilla in half and cook about 2 minutes on each side (or until cheese is melted).

Set aside and create the next quesadilla.

Cut into slices, serve, and enjoy!

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

Farmers Market Veggie Quesadilla

olive oil

onion, diced (1 cup)

garlic cloves, rough chopped

oregano

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.

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

Top Tags

Vegetarian Quesadillas

Roasted Sweet Potato and Black Bean...

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Bean and Cheese Quesadillas

Vegetarian Breakfast Quesadillas

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