by Olena

Vegetarian Quesadilla

by Olena

5 from 14 reviews

Vegetarian Quesadilla with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and then baked. Or turn into a freezer meal for busy weeknights.

Vegetarian Quesadilla

Healthy Quesadilla Recipe

Once you see how easy this vegetarian quesadilla comes together in 30 minutes (please note 20 minute idle baking time) and how delicious it tastes, any of your “quesadilla making fears” will be gone. If you had some, I sure did.

All there is to a veggie quesadilla is a mix of black beans with vegetables and spices. Please note no sautéing is required, raw veggies are tucked inside the whole wheat tortilla. Then sprinkled with as little cheese as possible to help quesadillas stay together.

What Is a Quesadilla?

Quesadilla is a Mexican dish and a type of taco. Filled primarily with cheese and other veggies and meat. A lot of cheese is a key component in traditional quesadilla. Basically, quesadilla is Mexican grilled cheese. 🙂

However, gooey, greasy and buttery quesadilla pie is not my favorite. I like to grab a whole wheat tortilla, fill it with veggies, black beans for protein boost and just enough cheese to hold quesadilla together.

And if you bake quesadilla instead of frying, no filling will fall out. Healthy quesadilla is possible!

Vegetarian Quesadilla with black beans, corn, pepper and cheese

What Veggies Are Good for Quesadillas?

Any firm vegetables without too much water content pretty much.

  • Canned or frozen: Black beans, corn, broccoli, olives, edamame.
  • Fresh – no need to saute: Onion, bell pepper, avocado, cauliflower, broccoli, sliced in half cherry tomatoes.
  • Fresh – sauteing recommended: Mushrooms, zucchini.
  • Leftover cooked veggies: Diced potatoes.

Crumbled or diced tofu would be great for a protein boost. Make sure to squeeze tofu well.

How to Make Vegetarian Quesadilla

  • Make the filling. In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt. Stir well to combine and no need to saute any of these vegetables.
  • Build each quesadilla. On a half of tortilla sprinkle 3 tbsp of cheese (half 1/3 cup), spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape.
  • Bake at 350 degrees F for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife.

how to make vegetarian quesadilla step by stephow to make vegetarian quesadilla step by step

Tips for Making Quesadillas

  • I prefer to fold one tortilla in half rather than stack two on top of each other. That way even less cheese is required and veggies are not falling out all over the plate.
  • Use large pliable tortillas like whole wheat or whole grain. Not corn tortillas.
  • Add shredded chicken or leftover sliced grilled chicken, if you wish.
  • Shred your own cheese as it melts better. Store bought shredded cheese contains anti-caking agents that prevent cheese from melting. I used white sharp cheddar.
  • If you would like to add high water content vegetables like mushrooms and zucchini, I would recommend to saute them first.

How to Store and Serve Quesadillas

Quesadilla is best served right away while hot, crispy and cheese is gooey. Serve with store bought salsa, yogurt or sour cream. If you are feeling fancy, make your own pico de gallo or guacamole to go with quesadillas.

Cooked quesadillas do not last well. Instead, I recommend to make ahead the filling and refrigerate covered for up to 2 days. When ready to enjoy, assemble and bake quesadillas then and serve fresh and crispy.

Vegetarian quesadillas are perfect for a quick healthy dinner, even in summer months. Kids loved them!

vegetarian quesadilla recipe stacked and served with sour cream and salsa

Can I Freeze Veggie Quesadilla?

Yes.

For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.

When ready to enjoy, bake from frozen at 350 degrees F for 25-30 minutes. Or alternatively cook in a panini press.

Check out my full list of healthy freezer meals. I’m obsessed!

vegetarian quesadilla can be a freezer meal

More Quick and Healthy Mexican Recipes:

Print

Vegetarian Quesadilla

5 from 14 reviews

Vegetarian Quesadilla with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and then baked. Or turn into a freezer meal for busy weeknights.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican
Scale

Ingredients

  • 8 whole wheat large (8”) tortillas
  • 14 oz can black beans, rinsed & drained
  • 1 cup corn
  • 1 large bell pepper, diced
  • 1/3 cup cilantro, finely chopped
  • 1/3 cup red onion, minced
  • 2 tsp cumin
  • Pinch of salt
  • 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)
  • Salsa and yogurt, for serving

Instructions

  1. In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
  2. Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture – eat it.
  3. Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.

Store: Refrigerate leftovers for up to 2 days.

Make Ahead: Refrigerate filling mixture without salt covered for up to 2 days, then make quesadillas.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

35 comments on “Vegetarian Quesadilla

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  1. Oh my the best quesadillas we’ve ever had. I did add brown rice and bean mixture and bell peppers.
    I did make a few in corn tortillas. My granddaughter can’t eat wheat tortillas and they broke in half but we’re still good.
    Thank you

    1. That’s so great! It sounds like you have a new favorite, Sherry! They sell GF tortillas that are pliable. Most stores. Next time because sounds like there will be next time. 🙂

  2. Oh my the best quesadillas we’ve ever had. I did add brown rice and bean mixture. I did make a few in corn tortillas. My granddaughter can’t eat wheat tortillas and they broke in half but we’re still good.

  3. The vegetarian quesadillas were great. We added guacamole salsa and it was delicious. I was wondering is there an index with the names of the recipes? I found your recipe and bought the ingredients but then had a hard time locating that particular recipes again on your site. Do you have any suggestions? I plan in trying several of your recipes. We are trying to eat healthier and are sick of diets. Thank you.

    1. Hi Kim. I’m so happy your family loved the recipe. On mobile at the top right you can click on 3 lines and menu opens up – click on recipe index. Or top left corner is search function. And on desktop you can see Recipe index in top menu and search as well. Hope this helps. Looking forward to hear what else you try. 🙂

  4. My “go to” recipe when I want something easy and delicious. I love the crispness that the whole wheat shells get from baking in oven versus frying in pan. So yummy!

  5. Super easy and really tasty. I have made these a few times now, using the original recipe and also adding in whatever I had in the fridge, including sliced chorizo one time.
    These get a huge thumbs up from our family, especially love the idea of using a folded tortilla, makes it far less messy!
    Definitely going to try making a batch to freeze next time!

  6. So yummy! My husband and I both wanted four pieces as it tasted so good. Great idea for a quick weeknight supper!

  7. I’ve been working my way through your 45 Easy Healthy Dinner Idea post, and this one was another big hit! My family has loved all your recipes so far!

  8. Love these quesadillas. They are so filling that you don’t miss any meat and the cumin really ties all the veggies together

        1. Definitely. 2 days is for refrigeration. To freeze – for each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.

  9. Loved this dish! Not having to cook each quesadilla individually is great! Quick easy and I love the exact measurements for everything. We paired it with sour cream, a few green onion slices, and salsa. We are putting it in our regular rotation. Thank you for sharing this recipe with us!

  10. Great easy recipe. Love it. My girls liked it and asked if I could add chicken next time. I guess I can add a bit of cooked chicken. But even my husband, who doesn’t like any spices, said it was fine. OMG! Actually, this dish looks like a good school lunch for me. Thank you, Olena!

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