Veggie Quesadilla Recipe - Veg For Din

Veggie Quesadilla Recipe

Veggie Quesadilla Recipe. Quesadillas are my jam. They are crispy, “meaty”, juicy and packed with flavor. These veggie quesadillas are filled with caramelized onions, roasted red peppers, melty pepperjack cheese and a sweet corn + pinto bean mix. Don’t forget the avocado crema and salsa!

Vegetarian Quesadillas with Avocado Crema

Veggie quesadillas are pretty quick to make. You can save some time by skipping homemade roasted red pepper and just buying them jarred. If you don’t have the extra time to make the avocado crema you could serve with sliced avocado and instead of homemade salsa just buy premade. If you DO have a few extra minutes, I highly recommend the homemade versions, the flavor blows store bought completely out of the water.

How to make veggie quesadilla: step by step

Here is the fun part, I’ll walk you through the easy step by step process of making a veggie quesadilla with photos. I am a visual learner so I am confident there are others that would benefit seeing the process visually.

Step 1: Prepare Lemon Lime Avocado Crema and Homemade Salsa

Prepare the lemon lime avocado crema, if using (which I highly recommend). Place everything into a blender or food processor and blend until fully combined. Set aside.

Lemon Lime Avocado Crema

Next prepare the salsa. Place all of the ingredients into a bowl and mix to combine. Set aside.

Homemade Salsa

Step 2: Roast the red pepper

If making your own roasted red pepper turn the oven to broil. Place the red pepper on a small baking sheet and broil for 4 minutes on each side until the skin is blackened, 16 minutes total. Place the blackened red pepper into a bowl and cover with aluminum foil to steam. Once the red pepper cools down peel the skin and slice into thin strips. Set aside.

Step 3: Caramelize the onions

Slice the onion thin. Add olive oil to a skillet on medium low heat and sauté the sliced onions until caramelized, about 10 minutes. Set aside.

Step 4: Make the pinto bean + corn mix

Rinse and drain the pinto beans. Place them in a pot along with the olive oil, garlic powder, onion powder and salt. Smash the pinto beans into a paste with a potato masher or fork.

Run the frozen corn over hot water in a strainer to thaw and squeeze out any excess water. Add the corn to the pinto beans and mix together.

Step 5: Assemble veggie quesadilla

Place flour tortilla into a large skillet and add about 1/2 cup of the bean and corn mix, 2 tbsp caramelized onions, 2 tbsp roasted red peppers and top with ½ cup shredded pepperjack cheese to one side of the flour tortilla.

Step 6: Cook veggie quesadilla

Fold the tortilla in half over the cheese and cook for 2-3 minutes each side on medium low heat.

Veggie Quesadilla

Step 7: Serve and enjoy!

Serve with lemon lime avocado crema, homemade salsa and sour cream.

Veggie Quesadilla

What can you put in a veggie quesadilla?

The possibilities are endless! Here are a few suggestions:

  • Mushrooms
  • Sweet Potatoes
  • Cauliflower
  • Zucchini
  • Summer Squash
  • Tomatoes
  • Spinach
  • Broccoli
  • Pickled Red Onions
  • Tofu
  • Beefless ground
  • Seasonings
Veggie Quesadilla

How do you make quesadillas crispy?

There are two ways to make quesadillas crispy. One way is to fry the quesadilla in a skillet on medium low heat for 2-3 minutes each side and the other is to lightly coat the quesadilla in olive oil and bake it in the oven at 425°F for 10 mins, flipping halfway.

Either way works but I prefer the skillet option because I can better control the crispiness.

What to serve with quesadillas:

There are a few things that would go really well with quesadillas.

  • Side Salad – it’s a great way to add more of those good for you greens to your plate
  • Spanish Rice – is a traditional side when you order at a Mexican restaurant
  • Refried Beans – pair very well with Spanish rice
  • Chips and Guacamole – if you’re feeling hungry while you’re cooking, this the perfect appetizer!
  • Margaritas – because why the heck not? They are delicious, treat yourself.

More vegetarian dinner recipes to try:

Vegetarian Quesadillas with Avocado Crema

Veggie Quesadilla Recipe

Quesadillas are my jam. They are crispy, "meaty", juicy and packed with flavor. These veggie quesadillas are filled with caramelized onions, roasted red peppers, melty pepperjack cheese and a sweet corn + pinto bean mix. Don't forget the avocado crema and salsa!
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Mexican
Servings 4 Quesadillas
Calories 583 kcal

Ingredients
  

Pinto Bean + Corn Mix

  • 1 can pinto beans rinsed and drained
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • cups frozen corn thawed

Caramelized Onions

  • 1 yellow onion thinly sliced
  • 2 tbsp olive oil
  • ½ tsp salt

Veggie Quesadilla

  • 4 flour large tortillas
  • 1 batch pinto bean + corn mix divided
  • 1 batch sautéed onions divided
  • 1 batch roasted red peppers homemade or jarred, divided
  • 2 cups pepperjack cheese shredded, divided

Lemon Lime Avocado Crema

  • ¾ cup sour cream
  • 2 avocados
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup chopped cilantro packed
  • 3 tbsp water
  • 1 tsp pure maple syrup
  • 1 small lemon juice and zest
  • 1 small lime juice and zest

Homemade Salsa

  • 1 tomato diced
  • ¼ red onion small dice
  • ¼ cup cilantro chopped
  • ½ cup corn
  • 1 lime
  • ¼ tsp garlic powder
  • ¼ tsp salt

Instructions
 

  • Prepare the lemon lime avocado crema, if using (which I highly recommend). Place everything into a blender or food processor and blend until fully combined. Set aside.
  • Next prepare the salsa. Place all of the ingredients into a bowl and mix to combine. Set aside.
  • If making your own roasted red peppers turn the oven to broil. Place the red pepper on a small baking sheet and broil for 4 minutes on each side until the skin is blackened, 16 minutes total. Place the blackened red pepper into a bowl and cover with aluminum foil to steam. Once the red pepper cools down peel the skin and slice into thin strips. Set aside.
  • Next, slice the onion thin. Add olive oil to a skillet on medium low and sauté the sliced onions until caramelized, about 10 minutes. Set aside.
  • Rinse and drain the pinto beans. Place them in a pot along with the olive oil, garlic powder, onion powder and salt. Smash the pinto beans into a paste with a potato masher or fork. Run the frozen corn over hot water in a strainer to thaw and squeeze out any excess water. Add the corn to the pinto beans and mix together.
  • Place flour tortilla into a large skillet and add about 1/2 cup of the bean and corn mix, 2 tbsp caramelized onions, 2 tbsp roasted red peppers and top with ½ cup shredded pepperjack cheese to one side of the flour tortilla.
  • Fold the tortilla in half over the cheese and cook for 2-3 minutes each side on medium low heat.
  • Serve with lemon lime avocado crema and homemade salsa.
Keyword quesadilla, vegetarian

Did you try this recipe? Leave a comment below and let me know how you made out. Share your photo on Instagram by tagging @vegfordin and #vegfordin.

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