Farmer’s Market Veggie Quesadillas

These farmer's market veggie quesadillas are loaded with seasonal vegetables, black beans, melty cheese, and warm Mexican spices. An easy, healthy Mexican-inspired meal. Serve this with Pico de Gallo and sour cream! Vegan-adaptable and Gluten-free adaptable.

This Vegetable Quesadilla recipe highlights fresh farmer's market veggies and helps utilize all the beautiful produce of the season.  An easy way to use up stray veggies (and their tops) and to introduce more veggies to your family in a familiar and comforting way. If going the vegan route, see the recipe notes for a couple of different options!

What I love about this recipe is that the vegetarian quesadilla filling is so flexible! Use what you have on hand, or in your CSA box, or what you can find at the farmers’ market. Here I've sautéed onion, garlic, yams, zucchini, bell pepper, and turnip greens. But other options could include broccoli, parsnips, carrots, diced butternut squash or wilting up some fall greens like kale or spinach. You get the idea!

Why You'll Love These Vegetarian Quesadillas

• A delicious way to eat more vegetables - These veggie quesadillas turn a fridge full of seasonal produce into a meal everyone will love.
• Flexible and endlessly customizable - Use whatever vegetables you have on hand and adjust the filling with different beans, greens, or cheeses.
• Quick and easy - A flavorful filling comes together fast, making these perfect for busy weeknights, lunches, or casual dinners.
• Family-friendly comfort food - Crispy tortillas, melty cheese, and flavorful vegetables make this a meal that satisfies both veggie lovers and everyone else at the table.
• Great for meal prep - Make the filling ahead and assemble quesadillas whenever you need a quick, nourishing meal.

 Veggie Quesadillas Ingredients

• Seasonal vegetables - The heart of these quesadillas! Use whatever is fresh and available-zucchini, peppers, mushrooms, corn, greens, broccoli, or even sweet potato. Chopping the vegetables small helps them cook quickly and evenly.
• Onion and garlic - Build a flavorful base that makes even simple vegetables taste rich and satisfying.
• Black beans - Add plant-based protein and heartiness, making these veggie quesadillas filling enough for a complete meal.
• Warm spices - Cumin, coriander, oregano, and chili powder bring a delicious Southwest-inspired flavor to the vegetable filling.
• Leafy greens - A handful of spinach, chard, beet greens, or other tender greens adds extra nutrition and color while using up what's in your fridge.
• Tortillas  - The perfect crispy, golden wrapper. Use your favorite tortillas – or gf if you prefer!
• Cheese-  melty Oaxacan cheese, pepper jack, mozzarella, or swap in vegan cheese if desired.
• Serve with Sour cream, pico de gallo, and fresh lime - bright, fresh toppings that balance the savory filling and add the perfect finishing touch.

Quesadilla Variations

• Veggies. Let your creativity flow here. You'll need about 4 cups of finely chopped veggies, however you choose. And if you have meat-eaters amongst you, it is very easy to add something like shredded chicken or browned ground meat to some of the quesadillas and leave it out of others.
• Vegan. You can make some quesadillas  “extra cheesy” and some light on the cheese,  and some with vegan cheese, based on personal preferences. If vegan, try this Cashew Cheese! 

How to Make Veggie Quesadillas

Step One: Chop and prep the veggies.

You’ll need four cups of finely chopped veggies to make 4 hearty quesadillas. TIP: Cutting the veggies small will quicken the cooking time!

Prep your greens. Here I’m using turnip greens- a great way to use these up! Beet greens, spinach, baby kale, chard, will all work great here and really amplify the nutrients!

Step two: Saute onion and garlic in olive oil.

Step Three: add the veggies and salt, saute until softened, about 10 minutes.

Step four: add the spices.

Step five: add beans and greens.

Step six: Add a little water to loosen the mixture.

Step seven: stir in cilantro and lime zest (optional) and turn the heat off. Season to taste.

Step eight: assemble the veggie quesadillas! For a delicious upgrade on your cheese, try Queso Oaxaca – basically Oaxacan-style string Cheese! It comes in a ball that you unroll, much like a ball of yarn. Pull it apart to create thin strands. This cheese is perfectly melty and absolutely heavenly in quesadillas! Plus, it’s fun to play with- your kids might enjoy this part. 😉

Layer a 10-inch tortilla with cheese. You can also use vegan cheese if you like. Or if vegan, try this Cashew Cheese! 

Top the cheese with one cup of vegetable filling.

Fold it over so there is cheese on both sides of the veggie filling. Brush lightly with olive oil.

Step nine: Bake or grill! You can bake these directly on your oven grate (make sure the tortilla is brushed with oil) or in your toaster oven. Or bake on a parchment-lined sheet pan, flipping halfway through.

You can also grill these on an outdoor grill over medium-low heat, rotating to get lovely hash marks, or on a grill pan on the stove. A skillet will also work!

Step ten: Cut and serve!

What to serve with Quesadillas

Make spicy sour cream. A quick little sauce we make here is simply hot sauce mixed with sour cream. This combo is delicious on quesadillas or even as a dip with chips or veggies. Creamy and spicy. Or try Chipotle Mayo! Make this as spicy as you want! You can also serve the Veggie Quesadillas with fresh Pico De Gallo! A cool and refreshing contrast to the quesadillas, or with creamy guacamole.

Chef’s tips

• Make them ahead. The flavorful veggie filling can be made ahead on Sunday for the busy week ahead and will keep 4 days in the fridge. Simply assemble and bake when ready to bake. You can also assemble ahead.
• Vegan Option.  A simple way to make these Veggie quesadillas vegan is to substitute refried beans for the black beans. Slather them generously on the tortilla first then top with veggies and slices of avocado- both the refried beans and the avocado will add a nice richness.

Hope you love theses Vegetable Quesadillas as much as we do! Have a great week!

xoxo

Sylvia

More Vegetable Forward recipes

• • Creamy Cashew Cheese
  • Farmers Market Veggie Enchiladas
  • Farmers Market Vegetable Soup
  • 50 Farmers Market Recipes!
  • 30 Fresh & Tasty Mexican Recipes!
  • Farmers Market Pasta Salad
  • Hibiscus Flower Quesadillas

Farmers Market Veggie Quesadilla

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 25
• Cook Time: 15
• Total Time: 40 minutes
• Yield: 4 1x
• Category: vegetarian dinner
• Method: Baked
• Cuisine: southwest
• Diet: Vegetarian

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Description

Farmer’s Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

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Ingredients

Units USM Scale 1/2x1x2x

Quesadilla Filling:

• 2 tablespoons olive oil
• 1/2 an onion, diced (1 cup)
• 4 garlic cloves, rough chopped
• 4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1-2 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.
• 1 cup black beans (cooked or canned)
• 2 tablespoons water
• 1/4 cup cilantro, chopped- optional
• 1 teaspoon lime zest- optional

4 x 10-12 inch tortillas (I used sundried tomato tortillas) 6 ounces shredded cheese- Oaxacan string cheese, mozzarella, pepper jack, etc. (or sub vegan cheese) Spicy Sour Cream:

• 1/4 cup sour cream (or yogurt)
• 2-3 tablespoons hot sauce (fermented hot sauce is great here)

Serve with: Pico De Gallo!

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Instructions

1. Preheat the oven to 400F  (or preheat grill to medium)
2. Make the Veggie Filling: Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
3. Assemble the Quesadillas:  Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
4. Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
5. To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

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Notes

Cooking options: 

1. The quesadillas can also be grilled on a well-greased grill, rotating to create hash marks and taking care to not to burn.
2. Quesadillas can also be pan-seared in an oiled skillet or grill pan on the stove.

The filling will keep 4 days in the fridge- so feel free to meal prep the filling for the workweek.

VEGAN VERSION: Either sub vegan cheese, use this creamy cashew cheese, or instead of using black beans, spread refried beans on the tortillas instead of the cheese. Serve with sliced avocado for extra richness.

Nutrition

• Serving Size: One quesadilla with 1 tablespoon Spicy Sour cream
• Calories: 474
• Sugar: 7.1 g
• Sodium: 1467.1 mg
• Fat: 21.5 g
• Saturated Fat: 7.7 g
• Carbohydrates: 51.1 g
• Fiber: 7.1 g
• Protein: 22.1 g
• Cholesterol: 32.7 mg