Veggie Quesadillas
Crispy, cheesy quesadillas loaded with sweet potatoes, beans, and colorful veggies make a wholesome, plant-forward meal. Ready in just 40 minutes, they’re perfect for a quick weeknight dinner or meal prep. Serve with salsa, guacamole, or sour cream for an easy, satisfying, protein- and fiber-rich meal that the whole family will enjoy.
Equipment
- 1 large non-stick sauté pan
- 1 spatula or wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 large bowl
- 1 plate (for setting aside cooked veggies)
- Oven or sheet pan (optional, for keeping quesadillas warm)
Ingredients
- 2 tablespoons olive oil divided
- 1 small sweet potato peeled and diced into 1-cm cubes
- 2 –3 cups assorted chopped vegetables bell pepper, red onion, corn, etc.
- 1 small jalapeño cored and finely diced
- 1 15-ounce can pinto or black beans, rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon chipotle chili powder or mild chili powder
- Fine sea salt and freshly ground black pepper to taste
- 4 –6 large flour tortillas
- 3 –4 cups shredded Mexican-blend cheese
- 1 cup fresh cilantro chopped
- Optional dipping: salsa guacamole, or sour cream
Instructions
- Prepare Sweet Potatoes: Begin by peeling the sweet potato and cutting it into uniform 1-cm cubes. This ensures even cooking. Heat 1 tablespoon of olive oil in a large non-stick sauté pan over medium-high heat. Once hot, add the sweet potato cubes. Stir occasionally to prevent sticking, and cook for about 5–6 minutes until the pieces are tender and slightly golden. Once cooked, transfer the sweet potatoes to a separate plate and set aside.
- Sauté Fresh Vegetables: In the same pan, add the remaining tablespoon of olive oil. Introduce the chopped vegetables—such as bell peppers, red onion, and corn—and the finely diced jalapeño. Sauté for 4–5 minutes until they start to soften and release their natural sweetness. The jalapeño will add a gentle, smoky heat, so taste carefully if you prefer a milder flavor.
- Combine Beans and Spices: Return the cooked sweet potatoes to the pan with the vegetables. Add the rinsed beans, 1 teaspoon of ground cumin, ½ teaspoon of chipotle chili powder, and a generous pinch of salt and freshly cracked black pepper. Stir thoroughly to combine all ingredients evenly. Continue cooking for another 2 minutes to allow the flavors to meld. Taste and adjust seasoning as needed, adding extra salt, pepper, or cumin according to preference.
- Prep Tortilla for Cooking: Clean or wipe down the sauté pan to remove any leftover vegetable bits, ensuring the quesadillas don’t stick. Return the pan to medium heat. Lay one flour tortilla flat in the pan. Immediately sprinkle a generous layer of shredded Mexican-blend cheese over the entire surface of the tortilla. Cheese not only binds the filling but also adds a rich, gooey texture.
- Add Veggie Filling: Spoon approximately 1 cup of the veggie and bean mixture onto one half of the tortilla. Spread it evenly but leave a small border along the edge to make folding easier. Sprinkle chopped fresh cilantro over the filling for a burst of color and fresh flavor. Carefully fold the tortilla over the filling to form a half-moon shape. Press gently to secure the edges.
- Cook Quesadilla to Perfection: Cook the folded tortilla for 30–60 seconds on one side until it turns golden brown and crisp. Use a spatula to gently lift the edge and check for desired color and crispness. Carefully flip the quesadilla to the other side, cooking for an additional 30–60 seconds. Both sides should be lightly crisp, and the cheese inside should be fully melted.
- Serve and Slice: Remove the cooked quesadilla from the pan and place it on a serving plate. Allow it to rest for a minute to cool slightly and let the filling set. Slice the quesadilla into triangles using a sharp knife or pizza cutter. Repeat the process with the remaining tortillas, cheese, and veggie filling until all quesadillas are cooked.
- Optional Keeping Warm: If preparing a large batch, you can keep cooked quesadillas warm by placing them on a sheet pan in a 200°F oven until ready to serve. This keeps the cheese melted without overcooking the tortillas.
- Serve with Dips: Serve warm, accompanied by your favorite dipping options such as fresh salsa, creamy guacamole, or tangy sour cream. Each bite delivers a balance of crispy tortilla, gooey cheese, and nutrient-packed vegetables, making it a satisfying, wholesome meal.
- Storage for Later Enjoyment: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each quesadilla individually in foil or parchment paper and place them in a freezer-safe bag for up to 3 months. Reheat in a skillet or oven until warmed through, ensuring the cheese melts evenly.
Notes
- Vegetable Variations: This recipe is highly flexible—use whatever vegetables are in season or in your fridge. Zucchini, mushrooms, spinach, or cherry tomatoes all work beautifully. Just ensure vegetables are chopped into similar sizes for even cooking.
- Cheese Tips: Mexican-blend cheese gives the best flavor and melt, but cheddar, Monterey Jack, or mozzarella can be used for a milder taste. For a plant-based version, try a vegan melting cheese.
- Spice Adjustments: The chipotle chili powder adds a smoky warmth, but you can substitute mild chili powder or smoked paprika for less heat. Taste and adjust gradually to suit your family’s preferences.
- Crispy Tortillas: For extra crispiness, lightly mist or brush the pan with a little oil before adding each tortilla. This creates a golden, crunchy exterior without greasiness.
- Meal Prep Friendly: You can assemble the filling ahead of time and store it in the refrigerator for up to 2 days. Then quickly cook quesadillas when ready, making them perfect for weekday dinners or packed lunches.
