Easy vegetarian quesadillas filled with fresh vegetables like sweet potato, red pepper, corn, fresh Chili and red onion, that are seasoned with spices and roasted to perfection. Then they are packed into a whole wheat tortilla together with black beans and cheddar cheese and cooked until lightly golden and crisp. Roasting the vegetables with the seasoning gives these quesadillas an extra layer of flavour, that makes a delicious vegetarian dinner that is so easy to prepare. On that is 100% customisable, as it can be made a any vegetables you have on hand.
Quesadillas with roasted vegetables – an easy and adaptable vegetarian main
One of the best things about these vegetarian quesadillas is that they are first of all easy to prepare, secondly they are healthily and delicious. Delicious enough to be a family favourite. There’s an assortment of vegetables, whole-grain tortillas for an extra nutritional bonus and add enough cheese to give them that umami interest that makes you coming back for more. They are also the perfect way to use up leftover vegetables, as they are so versatile.
Vegetarian quesadillas Ingredients
Let‘s look at the ingredients for these easy vegetarian quesadillas! To make this recipe, you will need:
- Vegetables: sweet potato adds some heartiness and a flavour that works well with red pepper, corn and onion. I find fresh or frozen corn best for this recipe, since we are roasting the vegetables in the oven. Otherwise, you can use canned corn and add it later along with the black beans.
- Fresh Chili: adds a subtle amount of spice that is mellowed out with the roasting. You could use jalapeños or red chilis. Or try pickled jalapeños and add them along with the black beans if you are looking for an extra kick.
- Beans: One can of black beans for extra protein. Plus they are a dream with the sweet potato.
- Seasoning: I used a simple combination of ground cumin, coriander, paprika, salt and pepper (they really amp up the flavour!). But if you have a favourite Mexican spice mix, feel free to use that!
- Tortillas: Any kind of flour tortilla is fine. Just make sure it is large enough for all the quesadilla fillings. I like to use a whole grain tortilla for extra nutrients. You can also look for fresh tortillas at your local Turkish food store, as they don‘t contain all the additives like store-bought products.
- Cheese: I use white cheddar cheese. But you can also use a cheese like Old Amsterdam that has a sharper flavour. Most important is to grate the cheese yourself rather than buying pre-grated cheese, as they do not melt as well.
- Cilantro: To add some extra fresh flavour to the quesadillas.
- Serving options: I recommend serving these quesadillas with your favourite salsa, such as homemade pico de galo and guacamole. Or try a little sour cream!
How to make quesadillas
It‘s so easy, you‘ll want to bring these into regular rotation. The basic steps for how to make vegetable quesadillas is:
Either roast or saute the vegetables:
Roasting brings out their flavours and gives the vegetables a wonderful texture, so this is my method of choice for this particular recipe. Simply toss the vegetables in olive oil and the spices and spread out on a large baking sheet lined with parchment (or use a large roasting pan) and roast in the oven until tender and a little caramelised. Then mix them together with the black beans. And there you have your filling.
Alternatively, you can sauté the vegetables. Starting with the sweet potatoes, since they take a bit longer to cook. Then once they start to soften add the rest of the vegetables, and the seasoning, and finally once tender, add in the black beans.
Assemble the quesadillas:
Place a tortilla in the pan and then sprinkle one half of it evenly with a little cheese. Spoon some of the vegetable mixture onto the same half of the tortilla, then fold over the other side to make a half moon. Cook until the bottom side of the quesadilla is lightly golden and toasted, then flip and cook on the second side. Transfer to a serving plate, and repeat with the remaining ingredients. It‘s that easy
Serve warm with your favorite toppings.
When making a whole batch for the family, it is easy to keep the quesadillas warm in the oven before serving. After the vegetables have roasted, reduce the oven heat to 130°C and transfer each cooked quesadilla to a sheet pan and store in a oven until ready to serve.
Once ready to serve, cut into triangles and serve with your favourite salsa, guacamole and a little sour cream if desired.
How to adapt this roasted vegetable quesadilla recipe
The possibilities are endless, but here are a few ideas:
Add another protein:
Feel free to add in cooked chicken if you like! Shredded rotisserie chicken is an easy way to turn these into a chicken quesadillas recipe. You could also switch out the black beans for refried beans, and spread a layer on half of the tortilla before topping it with the cheese and vegetables.
Use different vegetables:
Just about any cooked vegetables works here! For example, try butternut squash instead of sweet potato and add some mushrooms. Or add yellow squash or zucchini to the mix.
Looking for other TexMex recipe inspiration?
Try one of these favourites:
- Lentil Tacos (Vegan)
- Classic Pico de Gallo
- Black Bean Quesadillas – Quick and Easy!
- Black Bean Salad with Avocado and Mango
- 1 sweet potato, peeled and cut into 1–2cm dice (500 g)
- 1 pointed red pepper, cut into 1–2cm dice
- 1/2 cup fresh or frozen corn kernels (75 g)
- 1–2 fresh chillies, deseeded and finely chopped
- 1 medium red onion, peeled and finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika (sweet)
- generous pinch of smoked paprika (1/8 teaspoon)
- salt and pepper
- 2 tablespoons olive oil, plus more to coat tortillas
- 1 x 400 g can black beans, rinsed and drained
- 6 large whole wheat flour tortillas
- 200 g cheddar cheese, grated (or more)
- large handful of coriander leaves
Preheat the oven to 375°F/190°C (170°C fan-assisted) and line a baking sheet with parchment paper .
In a large bowl, add the olive oil and spices, followed by the sweet potato, red pepper, corn, onion, chilli, salt and pepper. Toss well until evenly coated. Transfer to prepared baking sheet and spread in even layer.
Roast the vegetables in the oven for about 30-35 minutes, or until tender, tossing once halfway through..
Remove from the oven, transfer back to the large bowl, And gently stir in the black beans to combine.
Heat a large non-stick skillet over medium to medium high heat. Brush each tortilla on one side with a little oil and place in the skillet, oil-side down.
Sprinkle some cheese over one half, then the vegetable mixture (a few heaping tablespoons of filling), then a few coriander leaves.
Fold the other half of the tortilla over to make a half moon, gently pressing down with a spatula to flatten it slightly.
Cook for a couple of minutes, until the underside of the tortilla is crisp and lightly golden brown Carefully turn it over and cook the other side until crisp and golden (use a spatula to lift it up and take a peek to see when it’s ready to flip).
Keep warm in the oven while you cook the remaining quesadillas. Cut each one in half or thirds to serve. Top with your favorite salsa, quacamole and/or sour cream. Enjoy!
- Alternatively use a large baking dish / roasting pan to roast the vegetables.
- The oven heat from roasting the vegetables, should be warm enough to keep the tortillás warm while you prepare the batch. Otherwise, simply reduce the heat to approximately 130°C to keep them warm.
- I make 6 quesadillas with this recipe, however you could also make 4 large ones by packing them with more filling.
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