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.
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!
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.
Tips for Making Quesadillas
- Folding trick for health reasons: 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.
- Best tortilla: Use large pliable tortillas like whole wheat or whole grain. Not corn tortillas.
- 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.
- Watery veggies tip: If you would like to add high water content vegetables like mushrooms and zucchini, I would recommend to saute them first.
- Protein boost: To keep vegetarian, add crumbled or diced tofu. Make sure to squeeze well. Add shredded chicken or leftover sliced grilled chicken, if you wish.
- Heat and smoke: Add chopped jalapeño or chipotle in adobo sauce for heat and smokiness. Or 1 tsp smoked paprika will add nice smoky flavour too.
How to Store and Serve Quesadillas
Serving: 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.
Storing (make ahead): 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!
Can I Freeze Veggie Quesadilla?
Yes. It is one of my 10 healthy freezer meals. I’m obsessed!
- Prep: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape.
- Freeze: Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.
- Bake: When ready to enjoy, bake from frozen at 350 degrees F for 25-30 minutes. Or alternatively cook in a panini press.
More Quick and Healthy Mexican Recipes:
- Chicken quesadilla – baked with only 5 ingredients!
- Steak fajitas – quick and easy sheet pan dinner.
- Chicken tostadas in 20 minutes even with your own healthy taco shells.
- Ground chicken tacos your family will rave about for days!
- Shrimp tacos with Greek yogurt slaw and best shrimp seasoning.
- Fish tacos with breaded fish and healthy crema.
- Also check out my other 45 quick and healthy dinner ideas.
Vegetarian Quesadilla {Kid & Carnivore Approved}
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 guacamole 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.
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. When ready to enjoy, bake from frozen at 350 degrees F for 25-30 minutes. Or alternatively cook in a panini press.
Notes
- Folding trick for health reasons: 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.
- Best tortilla: Use large pliable tortillas like whole wheat or whole grain. Not corn tortillas.
- 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.
- Watery veggies tip: If you would like to add high water content vegetables like mushrooms and zucchini, I would recommend to saute them first.
- Protein boost: To keep vegetarian, add crumbled or diced tofu. Make sure to squeeze well. Add shredded chicken or leftover sliced grilled chicken, if you wish.
- Heat and smoke: Add chopped jalapeño or chipotle in adobo sauce for heat and smokiness. Or 1 tsp smoked paprika will add nice smoky flavour too.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Thank you for your delicious and healthy meals. I have been trying to cook healthier for my family and your meals are my go to because they are realistic and easy and always yummy!
Hi Shirelle. Your kind words really made my day. Thank you so much.
This recipe was great! My entire family loved it, will be making it again soon hahaha!
I am so happy to hear this Eric!
So good! How do you see nutritional information? Don’t see it/can’t find it on recipe card.
Hi Jackson! We are in the process of updating our website. I have updated the nutritional info card for this recipe now 🙂
comes out superb
Loved these ! Chopped up a jalapeño and added some smoked paprika , they were so good and came out crispy !
So happy to hear that, Stef. Great additions!
I want it
Easy, Delishous, Healthy
So good and so easy! My non-vegetable loving 14 year old even liked it! Will definitely make again.
Can you freeze cooked quesadillas?
Sure. In a resealable bag or container. Then bake from frozen at 375 until warmed through.
Very popular with the family.
Definitely will make it again.
Added to my recipe book.
Served with a salad
Awesome Jacqueline!
Absolutely delicious!
Glad you enjoyed the recipe, Stacy!
These were easy to make and absolutely delicious. I used homemade black beans in mine. Yum!
Fantastic! Glad you enjoyed the recipe!
Quick, easy, tasty, and so colorful! Has become a weekly rotation in my house. Also great for having friends over as it makes a fair sum. Thank you for sharing this with us.
Yay! So happy to hear this Jess!
This recipe is excellent. My wife actually asked me to make this without the tortillas one time so we could eat it with chips. It’s a huge hit.
Hey Jeff! Thanks for sharing how much you enjoyed this recipe! And yes, eating it with chips would be a hit!
Very easy and delicious recipe!
I’m so happy to read this! Thanks for your positive feedback, Zarina!
This is the only way I make quesadillas now!
Awesome!!!
So good!!
Thank you for your wonderful review, Linda!!!
Quick and delicious – thx
So happy to hear, Gillian!!!
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
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. 🙂
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.
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.
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. 🙂
Delicious – love your recipe. Love Your grated cheese recommendation – the best
So happy to hear, Gillian! Glad you liked these vegetarian quesadillas. Happy New Year! 🙂
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.