These easy vegetarian quesadillas recipe is very delicious, easily customizable and quick to make for busy weeknights.
We make these quesadillas so often, but I don’t know why I never shared them on the blog. It is one of those easy dinner recipes that can be prepared in 30 minutes and taste delicious.
It uses some of the vegetables and perfect if you want to empty out the vegetables from the fridge. I don’t worry about the accompaniments if I am low on time. I would still make some guacamole and have store-bought salsa with it. When I have time, I make some mango or pineapple salsa to go with it specially in summer. Who does not love a good fruity salsa to go with it.
The only prep work needed is chopping the veggies. I always keep corn and beans either canned or frozen. The best part about these is that you can add any vegetables you prefer or your family likes.
I made these for my mom when she was visiting us, she loved them.
Ingredients:
Tortillas – Use any flour tortillas you love. You can use corn tortillas too, but I prefer flour tortillas. You can even use gluten free ones, if you use corn tortillas, just sandwich the filling between two tortillas instead of folding the tortillas in half as it will break.
Vegetables – I usually use onions, mix bell peppers, zucchini or squash, spinach or kale, corn sometimes olives too. Additional veggies like mushrooms, sweet potatoes, cauliflower, poblanos taste great too. I also add in Jalapeno for the heat and flavor.
Beans – Some black beans, kidney beans (Rajma) or chickpeas can be added. Often, I do black beans.
Seasonings – I used taco seasonings, additionally some Italian seasonings too, extra red chili powder, garlic powder, oregano, tiny bit of garam masala too.
Cheese – Use Mexican blend of cheese or cheddar, pepperjack or provolone will work fine too.
Tomato Paste – I like to add a very small amount of tomato paste, the one that is available in tubes. It really adds flavor to the quesadillas and kind of binds the veggies together.
Sides or accompaniments
Tortilla chips, guacamole, salsa and sour cream.
How to Make it :
Saute the veggies – Wash and chop all vegetables in medium diced shape. I start by sauteing onions, bell peppers, zucchini first and then add in the rest of the veggies or beans. Add in seasonings and a little bit of tomato paste.
This is the main step.
Assemble the Quesadillas – Place a tortilla in warm/preheated pan, warm it on one side with little bit of oil and then turn it do the same. This might look like additional step, but it makes tortillas crispy and more delicious.
Then on low flame, or if you want you can take it out on a board or plate and add some cheese on half side of the tortilla, add some vegetable mix, add some more cheese on top and fold it over on the side and make a half-moon. Cook it until it is nice crispy on the bottom side and flip and cook it on another side too.
Take it out on a serving plate, if you are serving it immediately or if you are making a big batch, it is best idea to place them on a cooling rack. It will keep them crispy, and the bottom will not become soggy/soft.
Tips/Suggestions:
If you are making a big batch, quesadillas can be kept warm or warmed up in an oven at about 250 F or this time I warmed them up in an air-fryer.
As I mentioned earlier, any vegetables can be used. I have even had some outside with broccoli and carrots. They were not bad. So, feel free to toss in those veggies too if you like it.
Because we are in protein obsessed world, you can add some tofu, paneer, and any other alternative meat substitute too.
If you like quesadillas, I have an Indian fusion recipe – Paneer Quesadilla! And if you are interested in a video of this recipe – click here!
Veggie Quesadilla
Ingredients
- 2 tbsp olive oil
- 1 cup chopped onions
- 1 cup chopped bell peppers any mix colors
- ½ cup zucchini
- 1 jalapeno seeds removed chopped.
- 1 cup corn
- 1 cup black beans
- 2 tsp taco seasonings
- ½ tsp chili flakes
- ½ tsp oregano
- ½ tsp Italian seasonings
- ½ tsp garlic powder
- ¼ tsp garam masala
- Salt to taste
- 6 large tortillas
- 3 cups shredded cheese blend.
Instructions
- Heat some olive oil over medium high heat I large pan. Add onions, bell peppers and then followed by zucchini or squash, jalapenos. Once these veggies are roasted, add in spinach, corn, beans, and all the seasonings. Taco seasoning has salt, so be careful when you add additional salt.
- Add tomato paste too. Stir and mix everything. Leave the mixture aside.
- In a skillet or tawa, spray some oil and lightly cook tortillas on each side. Either leave them on low heat and add the filling or if you are worries about burning the tortilla then remove them on a board and add filling.
- Add some cheese on half side of the tortilla, add vegetable filling, and some cheese on top and fold it in half-moon.
- Cook it for few seconds or until golden brown. Flip and cook on the other side too for additional 60 seconds.
- Transfer it on a cooling rack, it will stay crispy rather than becoming soggy or soft.
- Cut it into triangles and serve with accompaniments.
