This easy veggie quesadillas recipe is 100% customizable with whatever veggies you happen to have on hand. It’s also on the healthier side, quick and easy to make, and SO delicious!
Whenever people ask me for easy dinner ideas, I’m always quick to recommend quesadillas!
Specifically, these easy veggie quesadillas! ♡
They are the perfect way to empty out your crisper drawer of any leftover veggies. Plus these quesadillas are easy to make, super-delicious and healthy to boot.! All you need are some chopped veggies (I highly recommend adding a sweet potato to the mix, for extra heartiness and flavor), a can of beans (for protein), tortillas and cheese (whichever kinds you prefer), a few simple seasonings (which really amp up the flavor), and finally, your favorite salsa (and/or guac) for serving. Simply sauté the veggies, assemble the quesadillas, and give them a quick sauté on the stove. Then the yummiest Mexi dinner will be yours to enjoy in no time.
It’s a super-simple, back-pocket, 100%-customizable easy dinner recipe that’s always a winner in our house. And as a bonus, these quesadillas also freeze really well too. So if you make a big batch today, you can refrigerate or freeze the leftovers for another easy meal later in the week too.
Alright, let’s make some quesadillas!
Veggie Quesadilla Ingredients:
Alright, let’s talk ingredients for these easy veggie quesadillas! To make this recipe, you will need (affiliate links included)…
Veggies: As I mentioned above, the veggies here are completely up to you! I really recommend adding in some sweet potato, which adds a nice heartiness and balance of flavor to these vegetarian quesadillas. Then I also used a mix of bell peppers, red onion and corn for the quesadillas pictured here. See notes below for more veggie recommendations that would also be delicious.
Jalapeño: I recommend adding a fresh jalapeño or serrano pepper (diced, with seeds removed) for extra heat and flavor. But you could also chop up some pickled jalapeños instead, or omit the peppers entirely.
Beans: One can of pinto or black beans (or refried beans), for extra protein.
Tortillas: Any kind of flour tortilla that you love best. (Or you could use corn tortillas, in which case I recommend just layering a second tortilla on top of the bottom tortilla, so that you don’t have to mess with the tortillas breaking as you try to fold them in half.)
Cheese: I used a Mexican-blend of cheese, but feel free to use sharp sheddar, Pepperjack or whatever cheese you love best. (And of course, feel free to add more cheese to each quesadilla if you’d like.)
Cilantro: To add some extra fresh flavor to your quesadillas.
Dipping options: I recommend serving these quesadillas with your favorite salsa, guacamole, and/or sour cream — up to you!
How To Make Quesadillas:
Ok, so the full recipe directions typed out below look a bit long, but I promise they’re actually quick and easy! The basic steps for how to make quesadillas include:
Sauté the veggies. Start with the sweet potatoes, since they take a bit longer to cook. Then sauté the rest of your veggies and season with your desired amount of cumin, chipotle powder, salt and pepper. (Be sure to give the mixture a taste — this large amount of veggies may need more salt than you think.) We will use the same sauté pan to cook the quesadillas, so transfer the veggies to a separate plate and give the pan a quick rinse before continuing.
Assemble the quesadillas. Place a tortilla in the pan and then sprinkle it evenly with your desired amount of cheese and cilantro. Spoon the veggie mixture onto half of the tortilla, then fold over the other side to make a half moon. Cook until the bottom side of the quesadilla is lightly golden and toasted, then flip and cook on the second side. Transfer to a serving plate,* slice into triangles, and repeat with the remaining ingredients.
Serve warm. With your favorite salsa, guacamole, and/or sour cream.
*If you are making a big batch and would like to keep the quesadillas warm before serving, just transfer them to a sheet pan and store the quesadillas in a 200°F oven until ready to serve.
Potential Recipe Variations:
The options for how to customize this quesadilla recipe are deliciously limitless. For example, feel free to…
Add a protein: Feel free to add in cooked chicken, ground beef or steak (or barbacoa), pork (or carnitas) or shrimp if you would like! I often shred a rotisserie chicken to turn these into a quick chicken quesadillas recipe.
Add avocado: Always a good idea — just dice it up and add it to the veggie mix. Or you’re always welcome to add guacamole as part of the quesadilla filling too!
Use pickled onions: For extra flavor, add some quick pickled red onions to the quesadilla filling (instead of sautéed onions).
Use different veggies: As mentioned above, just about any cooked veggies will work here! For example, asparagus, broccoli, carrots, cauliflower, green onions, mushrooms, poblanos, yellow squash or zucchini would also be delicious.
Roast the veggies instead: If you’d like to skip the sautéing, feel free to roast your veggies in the oven instead.
What To Serve With Quesadillas:
Looking for some ideas on what to serve with these homemade quesadillas? I would recommend:
Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
Serve warm, along with your favorite salsa, guacamole and/or sour cream for dipping.
*Chili powder: As always, I’m referring to American-style chili powder here. (If you live outside of the USA, be careful because international chili powders are much spicier.)
*S&P: I ended up using a little over 1 teaspoon fine sea salt and 1/2 teaspoon freshly-cracked black pepper, as a reference. But as always, add your desired amount of salt and pepper to taste.
*Crispy tortillas: If you would like your tortillas to be a bit more crispy, drizzle (or my preference — mist) the sauté pan with oil each time before you add the tortilla.
*Storage instructions: If you are making a big batch and would like to keep the quesadillas warm before serving, just transfer them to a sheet pan and store the quesadillas in a 200°F oven until ready to serve. Leftover quesadillas can be stored in an air-tight container and refrigerated for up to 3 days or frozen for up to 3 months.
Looks Great !! Yummy !!
Yes!! Quesadillas have been one of my go-to meals lately, and I loved seeing your take on the recipe. When you reheat quesadillas that have been refrigerated or frozen, what is your technique for reheating them? I find that the reheated quesadillas tend to be a bit soggy so I tend to assemble individually each time I am eating (though I prep a batch of veggies ahead of time), rather than prepping a big batch of quesadillas ahead of time and refrigerating.
Ooh, this recipe sounds fab, I’ll have to give it a whirl over the weekend!
Have you tried adding a bit of lime juice at the end? I find lime and cumin a match made in heaven for Mexican cooking! xx
This recipe is delicious! I love how the bell peppers and sweet potatoes make it a little bit sweet. I used some chili-lime seasoning from Trader Joe’s, and I used cheddar and mozzarella because that’s what I had on hand. My 7yo gobbled them up! Thanks for another great recipe.
This recipe is one of our favorites! We make it at least once a week!
These were delicious and easy to make! My family loved them!
This was sooooo delicious! The sweet potato was a perfect addition. I also used Tajin along with the other suggested seasonings. Will definitely make this again and often. Thank you!
This is an amazing one, simple and easy to make. The best part is the ingredients can be combined to form the batch of beans, veggies and can be served into tortillas when the hunger pangs start to hit
Just loved your explanation on the recipe. Being a novice in Mexican cooking, this is gonna really help me.
OMG I just made these for lunch and they were so good!! Hubby, who doesn’t eat veggies, reluctantly agreed to try it. He ate his, half of mine, and said he would have eaten more. Excellent recipe. A keeper for sure. I served it with Quesadilla Sauce, a recipe from The Tortilla Channel.
These are sooo good! I’ve made them a couple times and each time my family raves about them. We’ve discovered that they are even more amazing when you use fresh corn straight off the cob. Thank you so much for this awesome recipe!
You mentioned freezing. What is the best way to reheat after freezing?
SOOOO GOOD AND COMES TOGETHER VERY FAST!!! THANK YOU, JACK & POLLY
I made these with queso melt cheese, eggplant (instead of potato), red bell pepper, zucchini, Vidalia onion, and one clove of garlic. I also used pickled jalapeños and pinto beans, and instead of the specific seasonings listed, I used my homemade taco seasoning blend. They tasted amazing, and they didn’t fall apart! I’ll definitely be making this recipe again.
We’ve made this recipe a couple of times and love it. In order to try to make it a bit healthier, we have been trying to come up with a different binding agent to use in lieu of 3-4 cups of cheese. The veggies are so tasty that I find it doesn’t need the cheese for flavour. So far we’ve reduced to 2-3 cups. Does anyone have any ideas?
These were the best Quesadillas i have ever eaten. The combo of sweet potato,corn.green pepper and red onion was perfect. I used Monteray jack cheese. So yummy and served with a combo of sour cream mixed with a little mild salsa. Whole family loved them!
These are so good, I made them today for the first time. Very tasty and light, it will definitely be a regular for me!
Excellent, easy, delicious – thank you for sharing
Bell peppers and onions are two of the worse things you can eat when you have acid reflux. These recipes aren’t very acid reflux friendly – if a person with reflux flair up eats this they’re going to get worse, please be cautious of the information you are giving people.