Veg quesadilla is a delicious vegetarian quesadilla loaded with crunchy vegetables and melting cheese. This easy vegetarian Mexican dish can be enjoyed as a breakfast, lunch, dinner, or even a snack.
If you follow my blog then you must be aware that I don't like elaborate cooking. I prefer making simple, quick, easy-to-make healthy dishes that are tasty too.
Like the recipe which I am sharing today- veg quesadilla or veggie quesadilla.
These vegetarian quesadillas get ready in less than 30 minutes and can be served in any meal of the day. Loaded with a lot of vegetables and cheese, they are loved by everyone.
What is Quesadilla?
Quesadilla is a Mexican dish that can be enjoyed for breakfast, lunch, dinner, or just as a snack.
The literal meaning of Quesadilla is "little cheesy thing". This Mexican dish originated in the 16th century in Northern and Central Mexico.
Quesadilla is prepared by putting different types of filling, generally made with vegetables, beans, meat, spices, and cheese. The filling is wrapped inside a tortilla and then grilled or toasted.
What goes in a veg quesadilla?
To make these simple vegetable quesadillas, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Tortilla: Any type of tortilla can be used in this recipe. For quesadillas, try using a large tortilla (at least 9 inches).
- Mushrooms: I have used white button mushrooms. Feel free to use the type of mushrooms you like.
- Vegetables: Add vegetables of your choice. Some of my favorite vegetables to stuff in quesadillas are onion, bell peppers, broccoli, and cauliflower.
- Cheese: Any melting cheese like cheddar, mozzarella, or Monterey Jack can be used. You can also combine different cheeses and then use them.
How to make it (Step by step instructions)?
Step 1: Heat olive oil in a cooking pot and add sliced onion to it.
Step 2: Saute until the onion becomes translucent.
Step 3: Add chopped mushrooms, bell peppers, and corn kernels.
Step 4: Cook for 10-12 minutes on medium flame until the vegetables are cooked but still crunchy.
Step 5: Add minced garlic.
Step 6: Add salt, chili powder, and ground black pepper.
Step 7: Saute for around 2 minutes and then switch off the stove. Add roughly chopped cilantro and mix.
Step 8: Heat a griddle or pan and brush it with some olive oil.
Step 9: Place a tortilla on the griddle. Put some mushroom-vegetable filling on one side of the tortilla.
Step 10: Top it with some shredded cheese.
Step 11: Pull the other side of the tortilla to cover the filling and gently press with a spatula.
Step 12: Toast from the sides until they turn brown and crunchy. Cut in half.
Your simple and delicious meatless veggie quesadilla is ready to be enjoyed!
How to serve?
Serve vegetable quesadilla hot or warm with Guacamole, salsa, pico de gallo, sour cream, or yogurt on the side.
Or, just serve it with any dipping sauce of your choice.
How to store?
To store these veg quesadillas, allow them to reach room temperature then wrap them separately in cling wraps or any other food wrapper of choice.
Put them in an airtight container and refrigerate for up to 2 days.
To reheat quesadillas, heat a skillet. Brush it with a little oil or butter.
Remove the wrapper from the quesadilla and put it on the skillet. Toast from both sides for a few minutes or until it becomes crunchy again and is nicely reheated.
If reheating frozen quesadillas, thaw them before reheating.
Recipe tips and tricks
- Feel free to add or skip vegetables as per your liking.
- If you prefer spicier food, add some chopped jalapeno or chili flakes to the filing.
- For protein, add cooked beans of choice.
- Don't overcook the vegetables. They should remain slightly crunchy.
- You can also make mushroom quesadillas by skipping vegetables and using different types of mushrooms in the filling.
- If you don't want to use oil, quesadillas can be dry toasted too. However, even a little oil makes them crispier.
- For extra flavors, use ready-made seasonings of your choice like lime chipotle, chili garlic, etc to season the filling.
Frequently asked questions
If you are a vegan or don't like cheese you can still make quesadillas without the cheese.
Vegan melting cheese can also be used.
A lot of brands sell gluten-free tortillas these days. Use those tortillas to make gluten-free quesadillas.
Other vegan and vegetarian Mexican recipes
If you also love Mexican food and looking for some more vegan or vegetarian Mexican recipes to try at home then don't miss checking the following links:
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- 1 skillet
- 1 Griddle/ pan
- 3 tortillas
- 1.5 cups sliced button mushrooms
- 1 medium-sized red bell pepper chopped
- 1 medium-sized green bell pepper chopped
- ½ cup sweet corn kernels fresh/ frozen
- 1 medium-sized onion sliced
- 2-3 garlic cloves minced, adjust to taste
- ½ cup fresh cilantro roughly chopped
- ½ cup shredded mozzarella
- ½ teaspoon red chili powder adjust to taste
- Ground black pepper to taste
- Salt to taste
- ½ tablespoon olive oil
- Heat oil in a skillet. Add onion and saute until it starts turning translucent.
- Add mushrooms, bell peppers, and corn kernels. Cook for around 10-12 minutes or until the vegetables are cooked but still crunchy.
- Add minced garlic, chili powder, salt, and pepper. Saute for around 2 minutes.
- Switch off the stove. Add roughly chopped cilantro and mix.
- Heat a griddle or pan. Brush it with some olive oil. Place a tortilla on it.
- Put some mushroom-vegetable filling on one side of the tortilla. Top it with some shredded cheese.
- Pull the other side of the tortilla to cover the filling and slightly press with a spatula.
- Toast the quesadilla from both sides until they turn brown and crunchy.
- Take it out on a serving plate and cut it in half.
- Feel free to add more vegetables to the filling.
- Don't overcook the vegetables, they should be slightly crunchy.
- You may add some chopped jalapenos or chili flakes to add heat to the quesadilla.
- More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.