Easy vegetable quesadilla recipe is a flavourful dish loaded with vegetables and cheese. Whip up a Mexican-inspired vegetarian quesadilla recipe that is both delicious and cheesy. Made with pantry ingredients, it's perfect for dinner, snack, or lunch.
Cooking this tempting veggie quesadilla is the perfect recipe for children to make. Cooking with kids not only teaches them essential life skills but also educates them about the benefits of vegetables.
I haven’t added any chillies or spices other than cumin as I made this recipe specifically for my young kids. So add spices if you are making it for older kids or adults.
Tortilla: I've used wheat flour tortillas, feel free to use any type of tortilla you have in hand.
Vegetable: onion, coriander, green and red bell peppers and corn have been used here. I've used frozen corn but tinned or fresh corn works as well.
Cheese: cheddar cheese has been used here. Feel free to use whatever cheese you have in hand.
Oil: I have used olive oil to cook vegetables. Feel free to use any cooking oil of your choice.
How to make vegetable quesadilla?
1. Heat oil in a skillet over medium heat. Once oil is hot add corn, red onion, bell peppers, salt and cumin. Saute vegetables until onion turns soft and translucent.
2. Melt butter in a pan, place one tortilla and warm it for about 20 seconds, sprinkle half the tortilla with cheese, top up with cooked veggie mixture and more cheese.
3. Fold the empty side of tortilla over fillings and cook until tortilla turn crisp and golden. Reduce heat whenever necessary.
4. Carefully flip tortilla and cook until the other side turns crispy and golden. Immediately take tortilla out of the pan. Cut each tortilla into half.
Enjoy veggie cheesy quesadillas with sour cream or any side dish of your choice.
Variations and Substitutions
Beans make a good protein-rich addition to this easy vegetable quesadilla recipe. Mix in a spoonful of boiled or tinned black beans or kidney beans to cooked vegetables.
Use up leftover chapatis instead of tortillas.
Add chillies or jalapenos to spice up the veggie quesadillas.
Consider adding grated paneer and a bit of garam masala instead of a teaspoon ground cumin to make an Indian vegetable quesadilla.
Vegetable Filling Options
Try to include any vegetables of your choice. This recipe is the best option to use up leftover vegetables or clean up veggies from the fridge.
Quesadilla pairs well with salsa or guacamole.
Tips and tricks
Do not use too much butter/oil while cooking quesadilla as it makes quesadilla soggy and greasy.
To get a crispy quesadilla, just add a little oil/butter enough to coat the base of the pan while cooking the quesadilla.
Cook the quesadilla on a moderate heat so the cheese melts slowly. High heat results in browning the tortilla quickly but the cheese may not melt completely.
Cook both sides long enough to ensure the tortilla turns deep golden and crispy.
Tortilla: I've used wheat tortillas, feel free to use any type of tortilla you have in hand.
Enjoy veggie cheesy quesadilla with any side dish of your choice.
Individually wrap each leftover quesadilla or portion using aluminium foil or plastic wrap. This helps to prevent them from drying out and also makes them easier to handle when reheating. Alternatively, you can store the wrapped quesadillas in an airtight container. This is a good option if you’re storing multiple quesadillas.
Fridge: Place the wrapped or container with vegetarian quesadillas in the refrigerator for up to 3-4 days.
Reheat: Heat a skillet or pan over medium-low heat. Once the skillet is hot, place the cold quesadilla in the skillet and cook until the quesadilla is heated through and the outside is crispy. Flip and cook the other side until it becomes crispy.
Yes, vegetable quesadillas can be stored in freezer for an extended shelf life. Wrap and place quesadillas in a zip lock bag or freezer friendly container and place it in the freezer.
Reheating from the Freezer: When you're ready to eat them, you can reheat the frozen quesadillas directly from the freezer. Preheat your oven to about 170°C (350°F), and bake the quesadillas on a baking sheet or oven-safe dish until they are heated through. The time it takes depends on the thickness of the quesadillas.
This is the ultimate recipe for using leftover vegetable side dishes. Indian dishes such as jeera aloo, aloo gobi, kohlrabi curry and drumstick leaves curry for Indian vegetable quesadilla.
Give your quesadillas a tasty twist by stuffing them with leftover roast dishes like garlic herb roasted root vegetables, maple roast carrot, roast turnips, and roast baby potatoes.
📖 Recipe Card
Easy Vegetable Quesadilla
1 cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 2 Tortillas
- ½ cup (or) 77 gms Frozen Corn thawed
- ¾ cup (or) 76 gms Green and Red Capsicum (bell peppers) sliced
- 1 cup (or) 68 gms (or) 1 small Red Onion Sliced
- 1 cup (or) 106 gms Cheddar Cheese grated
- 1 Teaspoon Ground Cumin
- Salt as required
- ½ Tablespoon Butter
- 1 Tablespoon Oil
- handful Fresh Coriander chopped
- Heat oil in a skillet on medium-high heat. Once oil is hot add corn, onion, bell peppers, salt, cumin. Saute vegetables until onion turns soft and translucent.½ cup (or) 77 gms Frozen Corn, ¾ cup (or) 76 gms Green and Red Capsicum (bell peppers), 1 cup (or) 68 gms (or) 1 small Red Onion, 1 Teaspoon Ground Cumin, Salt, 1 Tablespoon Oil, handful Fresh Coriander
- Melt butter in a pan, warm tortilla for about 20 seconds, sprinkle half the tortilla with cheese, top up with cooked vegetables and more cheese.2 Tortillas, ½ Tablespoon Butter, 1 cup (or) 106 gms Cheddar Cheese
- Fold the empty side of tortilla over fillings and cook until tortilla turn crisp and golden.
- Carefully flip tortilla and cook until the other side turns crispy and golden.
- Immediately take tortilla out of the pan.
- Enjoy veggie cheesy quesadilla with any side dish of your choice.
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more