veggie quesadilla

This loaded veggie quesadilla recipe is one the tastiest around—and it's packed with veggies! It's perfect for healthy dinner ideas for kids...and adults.

Superfood Veggie Quesadilla

potato

spinach

olive oil

garlic powder

cumin

black beans

flour

Applegate Naturals American-Style Colby Cheese

Kosher salt

Cook the sweet potato

 Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)

Cook the spinach

Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.

Assemble the tortilla

Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.

Cook the quesadilla (or bake it in the oven): Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)

Melty cheese and sautéed veggies team up in this delightful vegetarian quesadilla recipe. This traditional Mexican meal is easy to make, highly adaptable to any veggies you have on hand, and is a hit with kids and adults alike.

Quesadilla Recipe | Mushroom and Veggie Quesadilla

extra virgin olive oil

onions ((sliced) or 1 medium-sized onion)

garlic ((finely chopped) garlic

mushrooms

salt (as required)

cumin (or cumin powder)

½ teaspoon sweet paprika

cayenne pepper

black pepper

½ teaspoon dried oregano (or add as required)

red bell pepper

lemon juice (- optional)

cilantro ((coriander leaves) or parsley)

tortilla (- medium sized)

cheddar cheese ((shredded)

bowl Guacamole

bowl Tomato Salsa

bowl Sour Cream

First prep and chop all the veggies - onions, red bell pepper and mushrooms. Also chop the herbs - garlic and cilantro and set aside.

Set 4 large tortilla or 6 small tortilla aside.

Grate the cheddar cheese and set aside as you want to work quickly so the tortilla doesn&#39;t burn while you assemble the quesadilla.

Heat 2 tablespoons extra virgin olive oil in a pan. Reduce heat. Add the sliced onions and finely chopped garlic.

Preparation

Sauté onions and garlic till onions become light golden.

Add the sliced or chopped button mushrooms and salt as needed.

Increase the heat a bit and sauté mushrooms, stirring often. Initially, the mushrooms will leech out plenty of water.

Continue to sauté until all the water dries up in the pan.

Add all the ground spices, oregano and mix well.

Next add thinly sliced red capsicum. Mix and sauté on a medium-low heat for a few minutes until the veggies are half cooked. They should have some crunch and not soften completely.  

Switch off heat. Add lemon juice (optional). Also add chopped cilantro (coriander leaves) or parsley. Mix and set the veggie filling aside. 

Making Veggie Stuffing

Heat a heavy skillet or frying pan. Keep the heat to medium or medium-low.

Place a tortilla on a heavy griddle or pan for 10 to 15 seconds. Turn over with a spatula.Tip: You can grease the pan with some oil if you want before roasting the tortilla.

Drizzle some oil at the sides. Move the tortilla with a spatula so that the oil is spread through. Tip: You can also brush or spread a bit of oil on top of the tortilla. Use any neutral oil.

As soon as you turn over the tortilla, begin to arrange your fillings.

First add 2 to 3 tablespoons shredded cheddar or Monterey jack cheese on one side of the tortilla. Top with with 4 to 5 tablespoon of the prepared sautéed mushroom and bell pepper filling.

Top again with 2 to 3 tablespoons of shredded cheddar or monterey jack cheese. You can switch off the heat if the pan gets too hot or the tortilla begins to burn.

Fold the tortilla. Drizzle ½ to 1 tablespoon oil on the sides. With a spatula move it around the pan so that the oil spreads evenly on the tortilla.

Press lightly from top and pan roast till the base is crisp with golden spots. Turn over gently and roast the second side. You can drizzle some oil at the sides if you want. 

Prepare the remaining Veggie Quesadilla in batches this way.

Alternatively, after roasting the tortilla, you first place it on a board or plate. Fill it, fold it and place it carefully on the skillet. Spread 2 to 3 teaspoons oil before keeping the folded stuffed tortilla on the skillet or frying pan. Pan fry both sides until crisp and golden.

Remove from Quesadilla from pan and cut into wedges if you prefer. Serve with your choice of fillings - guacamole, sour cream, salsa and hot sauce all make a lot of sense here.

Making Quesadilla

This Veggie Quesadilla is so amazing, quick, and easy to prepare, using homemade or store-bought hummus. They are the perfect midday pick-me-up!

Veggie Quesadilla

Tortillas

hummus

avocado (sliced)

cucumber

roasted bell pepper

red onion (chopped)

Spread hummus over the tortilla, then place vegetables on one half of the tortilla on top of the hummus. Fold the tortilla in half.

Heat a large non-stick skillet over medium heat, and spread lightly with coconut oil. Cook the quesadillas on both sides until crispy.

It looks so nutritious and very delicious, thanks

I made this on Chickpea Bread and it tastes amazing. Later in the week I will probably make it with a tortilla, but I already cannot wait until lunchtime tomorrow, so I can have it again!!

Made this for a quick brunch and my husband loved it! Said it tasted better than our local store's. 
It was super quick to make as I had most of the ingredients on hand. Thanks for the awesome recipe!

Simone S

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Top 3 veggie quesadilla recipes from across the web

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Superfood Veggie Quesadilla

Quesadilla Recipe | Mushroom and Ve...

Veggie Quesadilla

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