These Easy Veggie Quesadillas are quick and easy to pull together, veggie-loaded, and customizable so you can tailor it to your tastes. We love to pair these quesadillas with a batch of chipotle mayo or avocado crema.
Ingredients for Veggie Quesadillas
Veggies. Obviously, the most important ingredient for these loaded veggie quesadillas is..ehem.. veggies. You can use any veggies you desire. We like to incorporate bell pepper, red or yellow onion, spinach, and mashed avocado. Of course, you can add anything you like, like zucchini, tomatoes, and corn.
Beans. We typically use black beans in these quesadillas, but you can also swap them out with pinto beans, garbanzo beans, or cannellini beans.
Cheese. Cheese is the delicious glue that holds these babies together. We generally opt for part skim mozzarella to keep these a little lighter, but you can also use cheddar, pepper jack, or a blend of cheeses. You can also use vegan cheese to keep these quesadillas 100% vegan/plant-based.
Seasonings. The seasoning for these quesadillas is very simple. Granulated garlic, cumin, salt and pepper. Add any additional seasonings you like, like basil, oregano, paprika, or onion powder.
Dipping Sauce. The favorite dipping sauce for these quesadillas is chipotle mayo, but we’ve been know to use avocado crema, guacamole, salsa, BBQ sauce, or honey mustard as well.
How to Make Veggie Quesadillas
Start by preparing the veggies. Drain and rinse the black beans. Dice the bell peppers. Coarsely chop the spinach. Slice the onion into thin strips.
Mist a frying pan with cooking spray. Add the peppers and onion and cook on medium heat for 2 to 3 minutes, or until onion becomes fragrant. Add the beans and cook another 1 to 2 minutes. Toss in the spinach and cook 30 seconds, or until just slightly wilts. Season with garlic, cumin, salt and pepper. Remove from heat.
Mash the avocado and spread it on one half of the large tortilla. Repeat for remaining three tortillas, until all the avocado is used up. Top the avocado with the mozzarella cheese. Spoon the filling onto the other half of the tortilla. Fold the avocado-cheese side over on top of the filling.
Lightly mist a large frying pan and heat to medium-high heat. Add the quesadilla to the frying pan and cook 3 to 4 minutes on one side, until it begins to brown and crinkle. Flip and cook another 3 to 4 minutes on the other side. Remove the quesadilla from the pan and cut into quarters.
While the quesadilla cooks, combine the yogurt, mayo, chipotle peppers, honey or agave, salt, and pepper into a small food processor or blender. Blend for 1 minute, or until smooth. Transfer to a small dipping bowl. Serve with the veggie quesadillas. Enjoy!
How to Customize These Quesadillas
Protein. Add your choice of protein, like grilled chicken, shrimp, steak, or carnitas.
Veggies. Any veggies will work wonderfully in here. Onions, bell peppers, corn, broccoli, cauliflower, mushrooms, tomatoes, jalapeno, you name it. Sautee them. Roast them. Switch it up.
Tortilla. There are so many awesome wrap and tortilla options out there, from whole wheat, low-carb, spinach, and tomato basil. You can also use the quesadilla filling and swap out the tortilla for tortilla chips and make loaded nachos. You can stuff a pita or use smaller taco tortillas and make them veggie tacos instead. So many options.
Let us know what you think about these Easy Veggie Quesadillas by dropping a comment and/or rating below! We love to hear from you! 🙂
Check out our other Tex-Mex recipes:
- Creamy Chipotle Chicken
- Chipotle Shrimp and Cauliflower Rice Bowls
- Shredded Chicken Burritos
- Cilantro Lime Brown Rice
- Chunky Edamame Guacamole
- Refried Butternut Squash Tacos
Easy Veggie Quesadillas
Ingredients
Veggie Quesadillas
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 c spinach, coarsely chopped
- ½ red onion, thinly sliced
- 1 tsp granulated garlic
- 1 tsp cumin
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- 1½ avocados, mashed
- ¾ c part skim mozzarella cheese, shredded
- 4 large burrito sized tortillas (flour or whole wheat)
Chipotle Crema
- ¼ c plain Greek or dairy free yogurt
- ¼ c light mayo
- 2 chipotle peppers in adobo
- ½ lime, juiced
- 1 tsp honey or agave
- ¼ tsp sea salt
- ⅛ tsp cracked black pepper
Instructions
- Prepare the veggies. Drain and rinse the black beans. Dice the bell peppers. Coarsely chop the spinach. Slice the onion into thin strips.
- Mist a frying pan with cooking spray. Add the peppers and onion and cook on medium heat for 2 to 3 minutes, or until onion becomes fragrant. Add the beans and cook another 1 to 2 minutes. Toss in the spinach and cook 30 seconds, or until just slightly wilts. Season with garlic, cumin, salt and pepper. Remove from heat.
- Mash the avocado and spread it on one half of the large tortilla. Repeat for remaining three tortillas, until all the avocado is used up. Top the avocado with the mozzarella cheese. Spoon the filling onto the other half of the tortilla. Fold the avocado-cheese side over on top of the filling.
- Lightly mist a large frying pan and heat to medium-high heat. Add the quesadilla to the frying pan and cook 3 to 4 minutes on one side, until it begins to brown and crinkle. Flip and cook another 3 to 4 minutes on the other side. Remove the quesadilla from the pan and cut into quarters.
- While the quesadilla cooks, combine the yogurt, mayo, chipotle peppers, honey or agave, salt, and pepper into a small food processor or blender. Blend for 1 minute, or until smooth. Transfer to a small dipping bowl. Serve with the veggie quesadillas. Enjoy!
Notes
- Hellmann’s Light mayo is our preferred light mayo. You can also sub in vegan mayo, if desired.
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