Healthy Quesadilla is Possible!
Once you see how easy this healthy vegetarian quesadilla recipe 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.
Tips for Making Quesadillas:
- I prefer to fold 1 tortilla in half rather than stack 2 on top of each other. That way even less cheese is required, veggies are not falling out all over the plate and you end up eating cheesy salad with a fork.
- Use large pliable tortillas like whole wheat or whole grain.
- Add shredded chicken or leftover sliced grilled chicken.
- Shred your own cheese as it melts better. Store bought shredded cheese contains anti-caking agents that prevent cheese from melting. Not to mention they are not healthy!
How to Make Vegetarian Quesadilla
- In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine.
- 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.
- 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. Serve with salsa and yogurt.
These are perfect for a quick weeknight dinner, even in summer months. Kids loved them!
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!
More Quick and Healthy Mexican Recipes:
- Chicken quesadilla – baked with only 5 ingredients!
- Chicken tostadas in 20 minutes even with your own healthy taco shells.
- Ground chicken tacos your family will rave about for days!
- Easy shrimp tacos with Greek yogurt slaw and best shrimp seasoning!
- Also check out my other 45 quick and healthy dinner ideas.
Vegetarian Quesadilla
Healthy and So Easy Vegetarian Quesadilla Recipe with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and baked. Or turn into a freezer meal for busy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
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
- 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.
- 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.
- 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.
I used manchego cheese also. Really enjoyed this recipe. Thanks.
Very welcome! I am yet to try manchego cheese.
Lovely. I added some spring onion too.
★★★★★
Sounds delish! Great you enjoyed the recipe, Phil!
is the serving size per cut slice? or per tortilla?
Per 4 slices. You cut each out 8 tortillas in half. So 2 slices per tortilla.
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!
★★★★★
Yay, Lisa. Have you tried chicken quesadilla yet?
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!
★★★★★
Totally. Chorizo YUM. So happy to hear everyone is enjoying.:)
So yummy! My husband and I both wanted four pieces as it tasted so good. Great idea for a quick weeknight supper!
★★★★★
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!
★★★★★
Yay. So happy to hear! I plan to come up with more of quesadillas.
Love these quesadillas. They are so filling that you don’t miss any meat and the cumin really ties all the veggies together
★★★★★
You are so welcome, Mark! So happy you guys enjoyed! I think your roommate Chris wrote me yesterday…:)
Could you freeze this and take out when you are ready to use?
Yes. Please see the freezer meal instructions right in the post.:)
can you freeze longer than 2 days?
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.
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!
★★★★★
You are very welcome, Lyndsey.:)
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!
★★★★★
Yes, you can add cooked chicken. Just not too much because then quesadillas won’t stick together. Yes for lunch and freezer meal!:)
Incredible! So easy and so good!
★★★★★
Yay!
My entire family loved these vegetarian quesadillas.
★★★★★