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
- Elote (Mexican style street corn)
- Mexican style vegetable couscous
- Vegan Burritos with bean rice & mushrooms
- Vegan chili
- 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
- 3 tortillas
- 1.5 cups chopped button mushrooms
- 0.5 cup chopped red bell pepper
- 0.5 cup chopped green bell pepper
- 0.5 cup sweet corn kernels fresh/ frozen
- 1 finely chopped green chili
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garlic powder you can also use grated garlic.
- Salt as per taste
- 1/2 tbsp olive oil
- 1 teaspoon butter/ olive oil
- 1/2 cup mozzarella cheese adjust the quantity as per your liking
- Heat around 1/2 a tablespoon of olive oil in a pan and put all the chopped vegetables. Saute the vegetables for around 3-4 minutes.
- Add ginger, salt, all the other seasonings, and cook until the water released by mushrooms gets dry. Keep the stuffing aside and allow to reach room temperature.
- Heat a griddle or pan and put a tortilla on it. Put some filling on one side of the tortilla. Put some grated cheese on top.
- Pull the other side of the tortilla to cover the vegetables and slightly press with a spatula.
- Brush the top of quesadilla with some butter/ olive oil and flip it over. Apply butter to the other side also and toast the quesadilla nicely from both the sides.
- Take out on a serving plate and cut it into two pieces. Serve with Salsa dip/ Guacamole/ tomato ketchup or any dip of your choice.