My ultimate veggie quesadilla is uber delicious, cheesy, and a healthy-ish comfort food recipe! This recipe is versatile, and can be made in about 30 minutes!
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What are Quesadillas?
Mexican cuisine is diverse, and so flavorful! I am a big fan of Mexican food myself. Quesadillas are a Mexican delicacy, where Tortillas are filled with cheese, spices, and meats. They are then toasted until crispy on both sides on a griddle or a pan.
If you haven't tried my enchiladas yet, you are missing out!
Make Veggie Quesadillas
Veggie quesadillas make for a quick and easy lunch or an after-school snack for your kids. They are so easy and versatile to make, and you will never get bored of them.
And common, you have to follow a few basics to make yourself the quesadillas! You have to start with a big burrito-sized tortilla, a delicious sauce, and beautiful protein and vegetable-rich filling.
- Black Beans
- Refried Beans
- Chickpeas
- Paneer
- Tofu
If you are looking to use all the leftover veggies from your refrigerator, quesadillas could be just the way for you! Try this refried beans filling recipe, if you are looking. for an even easier option
Mushrooms and cauliflower are great options to add to the filling. They are low-carb and healthy, along with the green of your choice will make for a great stuffing!.
Are Veggie Quesadillas Healthy?
I think these can be easily made healthy and low-carb. I prefer to use low-carb tortillas and add a protein-rich filling. For the spread, I like to use greek yogurt as the base instead of using cream cheese or mayonnaise.
Beans and veggie quesadillas are a balanced healthy dish, which covers all the food groups that you need to incorporate into your diet.
More ways to make it healthy
- Add greens to the filling
- Avoid adding too much cheese
- Add a protein you like - If you want to lose weight - I would stick to chickpeas and tofu
- Add veggies with protein - like mushrooms and cauliflower
Make it Vegan
Skip adding cheese and use vegan mayo to make this recipe vegan! I love to make vegan version of quesadillas myself because of how healthy they can be.
Expert Tips to Make the Recipe
- This recipe is my southwest-style veggie quesadillas.
- I love to add beans, onions, garlic, tomatoes, and peppers to this recipe. Along with classical southwest filling, the addition of mushrooms and spinach gives the recipe a pack of nutrients.
- Make a sauce to spread on your tortilla. I like to use sriracha mayo 99% of the time.
- I like to add some cheese to bring a sense of delicious comfort to this recipe.
Ingredients to These Delicious Southwest Veggie Quesadillas
- Tortillas - I prefer to use burrito-sized low-carb tortillas. For this recipe I am using Mission Foods Spinach Tortilla.
- Filling - For the stuffing, I am using canned black beans, onions, garlic, jalapenos, tomatoes, red and green peppers, corn, mushrooms and spinach
- Sauce - I am using a store-bought sriracha mayo. You can make this at home by mixing a tablespoon of mayo, for every ⅓rd cup of Mayo. You can use vegan mayo. I like to make it with Greek yogurt because it is a healthier option.
- Cheese - I like to use the store-bought shredded cheese because it melts quickly.
Vegetarian Quesadillas are popularly made with a filling of plant-based proteins, dairy-like paneer, and cheese.
Yes, you can. I roast the cauliflower with a little bit of oil, cayenne pepper, cumin powder, onion powder and salt. Roast it at 400F for 10 minutes, or until golden. Stuff it, in the tortillas with cheese.
Yes, you can. Mushrooms, spinach, and cheese are a classic filling that works for quesadillas.
I like to add avocado for the creaminess it adds to the crispy quesadillas. Avocados pair well with black beans.
More Recipes from The Blog
The Ultimate Veggie Quesadillas
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 6 Burrito Sized Tortillas
- 1 Tablespoon Olive Oil
- 15.5 Oz Canned Black Beans
- ½ Cup Onions Finely Chopped
- 2 Tablespoon Garlic Minced
- 1 Jalepeno Deseeded
- 1 Roma Tomato Finely Chopped
- 1 Tablespoon Taco Seasoning
- ½ Teaspoon Cayenne Pepper
- 1 Teaspoon Salt
- 1 Cup Red and Green Peppers Finely Chopped
- ½ Cup Corn
- 8-10 Mushrooms Finely Chopped
- 1 Cup Spinach Roughly Chopped
- 1 Cup Shredded Cheese
- ½ Cup Sriracha Mayo
Instructions
- Drain the water from the canned black beans, and rinse them. Set them aside.
- Using a food processor, chop the onions, peppers, tomatoes and mushrooms seperately.
- In a skillet, add oil. Add finely chopped onions, miced garlic and finely chopped jalepenos. Deseed the jalepeno, if you can't tolerate the spice.
- Once the onions soften, add finely chopped peppers, tomatoes and corn. Add spices and mix well
- Once they cook, add mushrooms. Let the mushrooms soften.
- Add roughly chopped spinach and mix well. Set it aside.
- On a pan, add a little bit of oil. Place the tortilla. Now spread 1 Tablespoon of Srirach Mayo. Add the prepaped filling and top it with cheese. Now top it off with another tortilla.
- Flip it once it crisps. About 2 minutes per side. Repeat for the rest of the ingredients.
- Serve it hot with salsa and sour cream.
Notes
- You can add shredded Mozzarella, Mexican cheese, Monterey Jack, or Cheddar Cheese
- To make it vegan, skip the cheese or add vegan cheese.
- Replace Mayo with vegan mayo or Greek yogurt
- Serve it with salsa and sour cream.
- You can substitute black beans, with pinto beans.
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