If you’re looking for a healthy and delicious lunch, try these veggie quesadillas! They’re packed with cheese, black beans and vegetables for a filling meal.
What is a Veggie Quesadilla?
A veggie quesadilla is a Mexican dish made by filling a tortilla with cheese and a mix of vegetables. The word “queso” in Spanish translates to “cheese,” which is why all quesadillas are (usually) filled with cheese!
This veggie quesadilla recipe not only tastes delicious but is a perfectly balanced meal with whole-grain carbs, protein and fat so it will keep you feeling full and energized.
Why you’ll love this recipe
- Ready in 15 minutes. This entire recipe takes less than 15 minutes to make. You can also make extras of the veggie filling to store in the fridge and use all week to make quesadillas!
- Filling and nutritious. Each serving of this recipe has 390 calories, 7 grams of fibre and 16 grams of protein!
- Customizable. This quesadilla recipe is easy to customize. So feel free to swap out or add any veggies you love!
Vegetable Quesadillas ingredients
- Tortillas: I use whole-grain tortillas in this recipe for some added fibre, but you can use any type of flour tortillas you love. You can also use gluten-free tortillas if needed.
- Cheese: I like to use shredded tex-Mex cheese for these quesadillas. Any type of cheese you like will work!
- Black beans: these add fibre and protein to the recipe.
- Corn: this adds a delicious flavour and texture to the recipe. You can use canned corn or fresh corn kernels.
- Red bell pepper: you can use any colour of bell pepper you like.
- Jalapeno pepper: this is optional but adds a delicious flavour and a little bit of heat to the quesadilla.
- Red onion: for flavour.
How to make Veggie Quesadillas
Heat some oil in a pan on medium-high heat, then add the red onion and saute for 1 minute. Next, add the jalapeno pepper and red pepper and saute for another 1-2 minutes. Then add the black beans, corn and seasoning and mix together.
In a large pan on medium heat, add the tortilla and top with some shredded cheese and the bean mixture.
Fold the tortilla in half and cook on each side for 2 minutes or until golden brown and the cheese is melted. Cut into quarters and serve immediately.
There are so many different add-ins you can try adding to these quesadillas if you want to mix it up or try some different vegetables or protein. Here are some ideas.
- Scrambled egg
- Scrambled tofu
What to serve with vegetarian quesadillas
You can serve the quesadillas on their own, or if you prefer to have a dipping sauce you can serve them with the following:
- Tomato salsa
- Mango salsa
- Vegan Queso
How to store and reheat
Store leftover quesadillas in the fridge in an airtight container for up to 2 days. Reheat in a pan on the stove until crispy and warmed through.
Expert tips for making quesadillas
- Taste the filling. Before adding the filling to the quesadilla, make sure to taste it and adjust any seasoning if needed to your taste.
- Use a large tortilla. At least 8-10 inches in diameter. A smaller tortilla will be difficult to fill.
- Don’t overstuff the quesadilla. This will cause all the filling to fall out and make it difficult to eat.
- Lightly spray the pan with cooking spray. This will help the tortilla become golden brown and crispy on the outside.
Veggie Quesadillas FAQ
You can simply leave the cheese out of this recipe and just add the vegetable filling, or use vegan cheese for a dairy-free alternative.
Yes! This quesadilla makes a healthy balanced meal or larger snack.
Yes. To make a gluten-free quesadilla just use a gluten-free tortilla.
The best types of cheese to use in a quesadilla are Monterey jack, cheddar, pepper jack and mozzarella.
Yes. To freeze this recipe let the quesadillas cool completely, then transfer them to a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven at 350 degrees F until warmed through.
Try these Mexican-inspired recipes next!
- One-Pan Mexican Quinoa
- Vegan Burrito Bowls
- Black Bean Veggie Burritos
- Veggie Enchiladas
- Copycat Chipotle Sofritas
- Veggie Nachos
If you tried these Vegetarian Nachos or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!Print
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Pan-fry
- Cuisine: Mexican
- Diet: Vegetarian
These veggie quesadillas are easy to make and perfect for lunch!
- 1/2 tbsp vegetable oil
- 1/4 cup chopped red onion
- 1 jalapeno pepper, chopped
- 1/2 red pepper, chopped
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 tsp chilli powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 large tortillas (8-10″ diameter)
- 1 cup shredded tex-Mex cheese
- Heat the vegetable oil in a pan on medium-high heat, then add the chopped red onion and let cook for 1 minute.
- Next, add the jalapeno pepper and red pepper and let cook for another 1-2 minutes.
- Add the black beans, corn kernels, chilli powder, salt and pepper and mix everything together for about another minute. Remove from heat.
- Spray a large pan with cooking spray and place the tortilla in the pan on medium heat.
- Layer half the tortilla with 1/2 cup of cheese and a few spoonfuls of the vegetable mixture, then fold the tortilla in half.
- Cook on one side for 2 minutes or until lightly browned, then flip and cook on the second side for another 1-2 minutes until the cheese is melted through.
- Remove from the pan and cut into quarters.
- Repeat with the second tortilla.
- Serve as is or with salsa and guacamole.
Use gluten-free tortillas if needed.
Don’t overstuff the tortillas otherwise, the quesadillas can fall apart.
- Serving Size: 1/2 of the recipe
- Calories: 390
- Sugar: 3g
- Fat: 11.5g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 16g
Keywords: vegetarian quesadilla, veggie quesadilla, vegetable quesadilla