Easy Veggie Quesadillas

Easy Veggie Quesadillas

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings 1x


These Easy Veggie Quesadillas are 100% customizable with whatever veggies you have on hand or happen to love most.  See notes above for possible ingredient variations!



  • 2 tablespoons olive oil, divided
  • 1 small sweet potato, peeled and diced into 1-cm cubes
  • 23 cups chopped veggies (I used bell pepper, red onion and corn)
  • 1 small jalapeño, cored and finely diced
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder (or regular chili powder*)
  • fine sea salt and freshly-cracked black pepper, to taste*
  • 46 large flour tortillas
  • 34 cups shredded Mexican-blend cheese
  • 1 cup chopped fresh cilantro
  • dipping options: your favorite salsaguacamole and/or sour cream


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
  5. 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.