This vegetable quesadilla recipe is of an easy vegetarian Mexican dish made with tortilla which is first filled with vegetables, corn, cheese, and then toasted on a griddle. It can be enjoyed as breakfast, lunch, dinner, or even an appetizer.
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Like every time, during my recent trip to India, I was so much spoiled by mum made food garnished with lots of love that now after coming back, I have become too lazy to enter my kitchen and cook time-consuming dishes.
So for my weekend dinner, I pulled out a Mexican recipe that is very easy to make, quick and delicious – Vegetable Quesadilla.
What is Quesadilla?
Quesadilla is a Mexican dish that can be enjoyed at any time of the day. You can have it in your 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 which are put on a tortilla and then grilled or toasted.
The recipe which I am sharing today is of a Vegetarian Quesadilla.
How to make vegetable quesadilla?
- Finely chop the vegetables. Saute in olive oil with garlic and seasonings.
- Heat tortilla on a pan. Put some stuffing on one side of the tortilla. Top it up with cheese. Pull the other side to cover the vegetables and cheese.
- Apply some olive oil/ butter on tortilla and toast from both the side.
- Cut in half and enjoy!
How to serve?
You can serve this veggie quesadilla with Guacamole or Pico de Gallo.
If you are in no mood to make any efforts to prepare a side dish, enjoy it with ketchup or any other ready-made dip/ sauce.
Can it be made without cheese?
If you want to make Vegan Quesadilla, either skip the cheese or use a plant-based melting cheese. You can also create a fusion by adding hummus or any other sauce/ spread of your choice instead of cheese.
Though it’s a Mexican dish and as kids, we had no knowledge of Mexican food, I remember my father making something very similar for us as an evening snack. The difference was that he used to make it with leftover chapatis instead of tortillas and there was no cheese inside. Those chapati wraps were delicious and are still my favorite snacks.
So, if you want, you can also make it without the cheese.
More vegan/ vegetarian Mexican recipes
- Mexican style vegetable couscous
- Vegan Burritos with bean rice & mushrooms
- Kidney Bean Enchilada
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
Step by step photo instructions
- 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
- 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 vegetables 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 into two pieces. Serve with Salsa/ Guacamole or any dip of your choice.
- 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 to add heat to the quesadilla.