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    You are here: Crunchy Creamy Sweet / Dinner / Vegetable Quesadillas

    Vegetable Quesadillas

    Published: Mar 17, 2021 by Anna 3 Comments · This post may contain affiliate links.

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    These Vegetable Quesadillas are filled with sauteed onions, peppers and mushrooms, tossed with seasoning and black beans. Fried in a pan until crispy and the cheese is melted, they are a quick and easy yet filling lunch or dinner!

    Serve them with my Restaurant Style Salsa or Avocado Dip. They make for a perfect topping along with cilantro!

    Stacked quesadillas with vegetables on a plate.

    Our quick yet tasty lunch lately is what you see above in the photo: veggie-packed quesadillas! First of all, quesadillas on their own are super quick and easy to make, anyone can whip them up. Add colorful veggies and beans with seasoning and you have a whole new level of tasty! These quesadillas are a great lunch or dinner, approved and enjoyed by kids and adults. Customize them to your needs and enjoy them with salsa or dip!

    Ingredients:

    • soft flour tortillas
    • bell peppers
    • yellow onion
    • baby Bella mushrooms
    • cheese: cheddar and Pepper Jack
    • seasoning: ground cumin, chili powder, salt
    • black beans
    Ingredients for quesadillas on a board.

    How to make Vegetable Quesadillas?

    • Start by chopping vegetables and shredding cheese.
    • Saute peppers and onion in a skillet, with oil.
    Veggies sauteed in pan.
    • Add mushrooms and saute for a few minutes.
    • Add seasoning and stir in. Add beans. Cook everything together for a few minutes.
    • Place a generous amount of cheese on a flour tortilla, then place it in a hot skillet.
    • Add filling and fold over one half of the tortilla. Fry on both sides until brown and crispy.
    • Serve with salsa and sour cream, if desired.
    Filling in skillet and quesadillas in a skillet.

    Can I make them ahead of time?

    If you like your quesadillas crispy on the outside, I suggest making the filling first, then storing it in a container, in the fridge for up to 4 days. It will be ready for you to layer it with cheese and tortillas and fry up!

    What veggies can I use to make vegetable quesadillas?

    Any you like! I used peppers, onions and mushrooms. Use what's in season. Zucchini, squash, sweet potatoes, spinach, etc. make for a delicious filling too!

    Can I make vegetable quesadillas healthier?

    Absolutely! Instead of sauteing in a pan, grill your veggies! Also, swap the flour tortillas for a healthier whole-wheat kind. Choose corn tortillas if you are avoiding gluten.

    Quesadillas on a plate.

    More Mexican recipes:

    • Instant Pot Mexican Quinoa
    • Slow Cooker Mexican Chicken
    • Easy Chicken Fajitas
    • Mexican Chicken and Rice Skillet
    • Instant Pot Chicken Tacos

    For more recipes like this one, feel free to browse our Dinner category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

    Stacked quesadillas with vegetables on a plate.

    Vegetable Quesadillas

    Author: Anna
    These Vegetable Quesadillas are filled with sauteed onions, peppers and mushrooms, tossed with seasoning and black beans. Fried in a pan until crispy and the cheese is melted, they are a quick and easy yet filling lunch or dinner!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Mexican
    Servings 4 servings
    Calories 352 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 1 small yellow onion
    • 1 green bell pepper
    • 1 yellow bell pepper
    • 1 red bell pepper
    • 1 cup cooked or canned black beans see note
    • ¾ teaspoon ground cumin
    • ¼ teaspoon chili powder
    • ½ teaspoon salt
    • 4 flour tortillas
    • ½ cup shredded Pepper Jack cheese
    • ¾ cup shredded cheddar

    Instructions
     

    • Chop peppers and onions.
    • Shredd cheese.
    • In a skillet, heat up oil.
    • Add peppers and onion and saute until the onion is translucent.
    • Add mushrooms and saute for 3 minutes, stirring often.
    • Add seasoning and stir in. Add beans. Cook everything together for 3 to 4 minutes, stirring often.
    • Remove filling onto a plate, set aside.
    • Place a generous amount of cheese on a flour tortilla, then place it in a hot skillet.
    • Add filling and fold over one half of the tortilla. Fry on both sides until brown and crispy.
    • Serve with salsa and sour cream, if desired.

    Notes

    • I cook dry black beans in my Instant Pot, cool them completely and freeze them in portions. They are perfect for casseroles, skillet dinners and these quesadillas. You can also use canned beans, just don't forget to rinse them well.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 352kcal | Carbohydrates: 34g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 711mg | Potassium: 458mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1467IU | Vitamin C: 119mg | Calcium: 320mg | Iron: 3mg
    Tried this recipe?Leave a comment with rating below!

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      Recipe Rating




    1. barbara Cokes says

      March 18, 2021 at 2:24 pm

      5 stars
      I just made this for lunch, it was delicious. I wish I made more!

      Reply
    2. katerina says

      March 18, 2021 at 1:35 pm

      5 stars
      Everyone loved these Vegetable Quesadillas! They were SO delicious!!

      Reply
    3. Erin says

      March 18, 2021 at 1:29 pm

      5 stars
      This recipe is great. I had all the ingredients on hand and whipped it up for my husband and kids. So satisfying and easy.

      Reply

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    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

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