My vegetable quesadilla recipe combines delicious spiced veggies and gooey cheese. Our easy spice mixture makes these taste amazing. Use whatever vegetable you have on hand!
We’ve shared a few quesadilla recipes, but this veggie quesadilla is my favorite. For the most flavorful veggies, use my special spice blend and add them with cheese to your favorite tortillas (homemade flour tortillas are my favorite!).
I love these veggie quesadillas so much that I always make extra filling and keep them in the fridge for quick and easy lunches throughout the week. The filling lasts for up to 5 days!
Key Ingredients
- Tortillas: Store-bought tortillas work well for this recipe, but homemade are so much better! I love making quesadillas with my homemade flour tortillas or corn tortillas (my son’s favorite).
- Veggies: In my photos, I’ve used mushrooms, onion, peppers, and kale. You can substitute your favorite veggies as needed.
- Spice Blend: These veggie quesadillas are inspired by the Patty Pan Cooperative farmer’s market stand in Seattle. They sell the best quesadillas, thanks to their coveted spice blend. For this recipe, I’ve done my best to recreate how amazing their quesadillas are. The blend combines onion powder, garlic powder, oregano, cumin, smoked paprika, pepper, and salt.
- Cheese: I love using a melty cheese like Monterey Jack or my favorite, queso de Oaxaca (a mild Mexican cheese similar to mozzarella). I also love swapping the cheese for this vegan queso.
Find the full recipe with measurements below.
How to Make the Best Veggie Quesadillas
Tip 1: Cook the veggies first. You can cook the veggie mixture ahead of time or make the quesadillas right away. Stored in an airtight container, the cooked vegetables keep well in the fridge for up to 5 days. Use any mix of vegetables you like:
- Quick-cooking veggies: Onion, bell pepper, zucchini, and summer squash all cook at about the same rate when cut into similar-sized pieces.
- Cabbage and Brussels sprouts: Shaved Brussels sprouts or thinly sliced cabbage cook quickly, too. Add them with the onions and peppers.
- Mushrooms: Any kind works, such as white, cremini, portobello, or wild mushrooms. I like to sauté them first so they brown and develop flavor before adding the other vegetables. (Here’s my tutorial for how to cook mushrooms.)
- Hearty vegetables: Root vegetables and winter squash take longer to soften. Slice them thinly (a mandoline is helpful). Add pre-cooked veggies like roasted beets or butternut squash toward the end so they can soak up the seasonings and warm through.
Tip 2: Make the quesadillas. A heavy-bottomed pan or skillet works nicely for cooking these. Think cast-iron pan, heavy stainless-steel skillet, or the more traditional comal (a flat griddle used in Mexico, Central America, and South America).
To make them, add the filling and cheese to one side of a tortilla, then fold the other side over. Cook on both sides until toasty on the outside and melty inside. Then, enjoy!
Serving Suggestions
I happily eat quesadillas straight from the pan, but they’re even better with something cool and fresh on the side. A spoonful of fresh pico de gallo or homemade red salsa is excellent. For something creamy, I love serving them with my quick homemade guacamole, queso, or a drizzle of sour cream or Mexican crema.
If you want to turn them into more of a meal, add a simple salad, corn salad, refried beans, or a side of black beans.
More Quesadilla Recipes
The Best Vegetable Quesadillas
- PREP
- COOK
- TOTAL
The vegetables used for these spiced quesadillas are up to you. The recipe below calls for mushrooms, onion, peppers, and greens (like kale or spinach). Read the article above for tips on using other veggies (like heartier beets and squash).
Watch Us Make the Recipe
You Will Need
4 medium to large flour or corn tortillas, see our flour tortilla recipe
1 tablespoon neutral oil or butter
5 ounces mushrooms, sliced, about 2 cups sliced
1 small onion, sliced
1 bell pepper or poblano pepper, seeds removed and sliced
3 cups torn kale leaves or spinach
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon oregano, preferably Mexican oregano
¼ teaspoon smoked paprika
¼ teaspoon fresh ground black pepper
¼ teaspoon fine sea salt
5 ounces melting cheese like Monterey Jack, shredded, about 1 ¼ cups (141g)
Spray oil or oil brushed onto pan
Directions
- Prepare Vegetables
1Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
2Stir the mushrooms around the pan, then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper, and salt. Cook the vegetables until the onions have softened and smell sweet for about 5 minutes.
3Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
4Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate for up to 5 days.
- Make Quesadillas
1Heat a heavy-bottomed skillet over medium heat. Lightly spray or brush the pan with oil, and then place one tortilla into the pan.
2Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down to stay folded. Cook until the underside is toasted, about 2 minutes.
3Carefully flip the quesadilla and cook until the second side is toasted and the cheese melts, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
4Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas.
Adam and Joanne's Tips
- Mexican oregano: It’s different than the more common Mediterranean oregano found in the spice aisle. Mexican oregano has grassy, citrusy undertones, while Mediterranean oregano has more sweet with anise undertones. Both work, but try Mexican oregano in this recipe if you can find it. I buy mine at a local Mexican market.
- Vegan quesadilla: Leave out the cheese and add a little homemade vegan queso.
- The nutrition facts provided below are estimates.
I have been making this for a few years now, and it remains one of my favorites.
Just tried this recipe – first time making quesadilla and this was succh a great guide. I didn’t use the onion powder and garlic powder as I already had onions and garlic… and final result? It tastes and looks so delicious !!! Thank you so much for introducing me to Mexican with ease 😀
I made the vegetable Quesadilla (I added my own ingredients) oh my goodness – it was unbelievably awesome. I will make it again and again and …..
That’s amazing, Janet! So happy you tried the recipe.
My family loved these. Healhy and quick. My kids didn’t even know there was spinach in it. Thank you. Karen.
Made these a few days ago. They are perfect….easy, very tasty. I made a large recipe of the veggie seasoning and will save it for other times. Will be making your Vegetable Pasta tomorrow with the mushroom powder that I made last week. I used a couple of teaspoons of this magical seasoning in the veggie beef soup i made today. Takes it to a new level. Thank you for the great ideas.
Hi Carol, I am so happy you found our recipe and that you love the spice blend as much as we do! Thank you so much for coming back and sharing.
We had some veggies in the fridge that needed to be used so I looked up recipes for veggie quesadillas and found this one. I didnt have the same veggies as the recipe called for tho; I had squash, zucchini, onion, corn-on-the-cob and spinach. I did have all the required seasonings but I had regular paprika, not the smoked variety. The recipe sounded good AND EASY so I decided to give it a shot. Even with what I had on hand, it turned out great! Flavor was really good and the recipe was simple and fast. I had some avocados so I also made some Guac to go with it. Really good meal! I look forward to trying this recipe with the smoked paprika and some different veggies.
Our family loves these. I made these for a girls night and they absoutely devoured them. I have been asked to make these for a party appetizer for a crowd of 30 . Can and How do I make them ahead of time, and keep them tasting good.
I made this for today’s lunch! So delicious! The spice combination was perfect! Thank you for sharing this recipe.
You are very welcome. We are so glad you enjoyed them 🙂
I made these tonight for dinner. So yummy! Love your videos. So easy to follow. Thanks
Yay! So glad you loved the recipes and the video was useful! 🙂
Just made the Crave-worthy Vegetable Quesadillas for dinner. Yummy! These will definitely be in rotation for years to come, as I see that they would be delicious with just about any veggies I might have on hand.
Dear Adam and JoAnne, I’ve had the pleasure of watching your videos for several months now. Your food is amazingly simple and delicious!!! I hope you’ll continue with your channel, recipes and newsletter. Love from WI! Jane