These Easy Veggie Healthy Quesadilla can be made with any vegetables you like or happen to have on hand. It also adds nutritional value, and is quick, easy to make that tastes good.
It always suggests quesadillas when people ask for ideas for easy dinners.
In particular, these simple vegetable quesadillas!
They are a great way to use any leftover vegetables in your crisper drawer. These quesadillas are also easy to make, taste great, and are suitable for you.
All you need are chopped vegetables, a can of beans (for protein), tortillas and cheese, a few simple seasonings, and your favourite salsa for serving.
Just cook the vegetables, put the healthy quesadillas together, and quickly cook them on the stove. Then you'll have the best Mexican dinner in no time.
It's an easy dinner recipe that you can keep in your back pocket, and that can be changed in any way you want. It's always a hit in our house.
Also, these quesadillas freeze well, which is a bonus. So, if you make a big batch today, you can put the leftovers in the fridge or freezer for a quick meal later in the week.
Alright, let's make some healthy vegan quesadillas!
Veggie Healthy Quesadilla Ingredients:
- Two teaspoons of olive oil, split
- One small peeled and cut into 1-cm cubes of sweet potato
- 2–3 cups of cut-up vegetables (I used bell pepper, red onion and corn)
- 1 small jalapeno, taken apart and cut into small pieces
- 1 (15-ounce) can of rinsed and drained pinto or black beans
- 1 teaspoon of cumin powder
- 1/2 teaspoon chilli powder, either chipotle chilli powder or regular chilli powder.
Note: To taste acceptable sea salt and freshly cracked black pepper.
- 4–6 large flour tortillas
- 3–4 cups of Mexican-style cheese shreds
- One cup of fresh cilantro, chopped. Your choice of salsa, guacamole, and sour cream to dip.
How To Make A Healthy Quesadilla?
Here are the easy and simple steps for making a healthy vegetarian quesadilla. To get into this delicious recipe, get into it now.
# Step 1:
In a large sauté pan that doesn't stick, heat 1 tablespoon of olive oil over medium-high heat.
Add the sweet potato and cook for 5 to 6 minutes, stirring every so often, until the sweet potato is fully cooked. Please move to a different plate and set it aside.
# Step 2:
Transfer the leftover tablespoon of oil to the pan. Add the vegetables and jalapeno and cook for 4-5 minutes, stirring often.
Stir in the cooked sweet potato, black beans, cumin, chilli powder, a big pinch of salt, and black pepper, and cook for 2 more minutes.
Taste it and if it needs more salt, pepper, or cumin, add it. Put the mix in a big bowl and set it aside. Rinse the sauté pan, or wipe it down until it is clean.
# Step 3:
Toss the pot back on the stove and crank the heat up to medium. Put a tortilla in the middle of the pan, and then sprinkle as much or as little cheese as you want all over the tortilla.
Put a few large spoonfuls (about 1 cup) of the vegetable mixture and then some cilantro on one half of the tortilla. Make a half-moon shape by folding the other side of the tortilla over.
Keep cooking for about 30 more seconds or until the bottom of the tortilla is golden and crisp. (If Ready). Then flip the tortilla carefully and cook it for another 30 to 60 seconds on the other side to make a Healthy Quesadilla.
# Step 4:
Place on a serving plate, cut into triangles, and then do the same with the rest of the ingredients.
Serve hot with your favourite salsa, guacamole, or sour cream for dipping.
When it mentions "chilli powder," it always means "American chilli powder."
For reference, you can use more than one teaspoon of acceptable sea salt and 1/2 teaspoon of freshly cracked black pepper. But always add as much salt and pepper as you like to taste.
If you want your tortillas to be a bit crispier, drizzle or mist the sauté pan with oil each time before you add a tortilla.
If you're making a lot of quesadillas and want to keep them warm before serving, just put them on a sheet pan and put it in a 200°F oven until you're ready to serve. Quesadillas can be kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.
Healthy Quesadilla Sides Reference
Need some ideas for what to serve with these homemade quesadillas? What would suggest is:
- Mexican side salad
- Chips with red or green salsa and guacamole. Margaritas or fresh juices.
Potential Vegan Quesadilla Variations:
There are a lot of delicious ways to change up this quesadilla recipe. For example, you can...
Always a good idea. Just cut it up and put it in with the other vegetables. Or you can always add guacamole to the filling of the quesadilla.
Use Onion Pickles:
Instead of sautéed onions, you can add quick-pickled red onions to the quesadilla filling to make a healthy quesadilla taste even better.
Use Different Veggies:
As was already said, almost any cooked vegetables will work here! For example, asparagus, broccoli, carrots, cauliflower, green onions, mushrooms, poblanos, yellow squash, or zucchini would also be tasty.
Instead, Roast The Vegetables:
If you don't want to sauté your vegetables, you can roast them in the oven.
Options For Dipping:
You can serve these quesadillas with your favourite salsa, guacamole, or sour cream.
Let’s Wrap Now…
A healthy Quesadilla is one of the tastiest dishes which everyone loves & enjoys. So, start cooking it now to enjoy a delicious meal.