Go Back
–+ servings
Overhead shot of veggie quesadillas with chipotle crema drizzle.
Print Recipe
No ratings yet

Easy Veggie Quesadillas

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.
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Fusion, Mexican, Tex-Mex
Keyword: Quesadilla, Veggie
Servings: 4

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

  1. Hellmann's Light mayo is our preferred light mayo. You can also sub in vegan mayo, if desired.