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We absolutely love quesadillas in this house. It is one of our most favorite “go-to” meals and the reason is because you don’t need a
lot of specific ingredients to make them. It’s one of those dishes where you can throw in whatever vegetables you have on hand (and need to eat)! As long as you have whole-wheat tortillas, cheese, and some spices the rest can come together pretty easily. I do admit that sweet potatoes somehow do something magical to the flavor of this dish, but even if we don’t have any we still make quesadillas all the time. So don’t let that stop you!
Vegetable Quesadillas on Whole-Wheat Tortillas
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 2 cups mixed veggies diced or shredded (grated sweet potato is the secret ingredient that makes excellent addition to this recipe, and you can also use bell peppers, mushrooms, zucchini, yellow squash, & fresh or frozen corn)
- ¾ teaspoon chili powder
- 1 lime juiced
- salt to taste
- 2 cups cheese grated (we prefer Monterey Jack and recommend grating it yourself to avoid the powdery anti-caking agent in pre-shredded cheeses)
- 6 whole-wheat tortillas
- butter for cooking
Optional Toppings
- sour cream
- avocado
- cilantro
- hot peppers
- salsa
Instructions
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Heat oil in a medium sized sauté pan over medium heat.
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Throw in the diced onions and veggies and cook for 4 or 5 minutes until tender.
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Add the chili powder, lime juice and salt (to taste) to the veggie mix.
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Heat griddle to 375 degrees or you can cook the quesadillas in one or two pans on the stove over medium heat.
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In a large bowl mix together the veggies and grated cheese. Spread a thin layer of the mixture on three of the whole wheat tortillas and then top them with the other three.
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Melt a little butter on the griddle or in the pan(s). Cook the quesadillas for several minutes until the bottom starts to brown. While I am waiting I like to add a little dab of butter on the top (for when I flip it over).
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Once it browns flip and repeat on the other side until lightly browned.
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Let the quesadilla cool for a few minutes before cutting for the best results. I like to use a pizza cutter to make perfect triangles.
Serve with your favorite toppings and enjoy! My daughter even likes the leftovers cold in her lunchbox.
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We made these on Sunday, but I only had four tortillas. I ended up with some left over mix and put it in the fridge thinking I would make some more tortillas last night.
I got home to late to start the tortillas, BUT we put the filling in between two slices of our whole wheat sandwich bread and grilled them on the stove. HEAVEN! Ate them with a side of avocado!
I’ve featured this recipe on my blog: http://dontboilmybooks.weebly.com/1/post/2012/11/sweet-potato-madness.html
Many grocery stores make their own tortilla’s with no preservatives…check those out.
So tonight I made these veggie quesadillas. My family and I usually have take out on Friday nights, but these were way better. My picky eater daughters even thought they were delish. I used zucchini, onion, red, green, and yellow peppers, mushrooms, and garlic for the veggies. Thanks!!!
Had these tonight and loved them. Thanks so much for sharing. I used the leftover veggies from making veggie fajitas last night and just added some corn and cheese. Love love love them :)
Great recipe!! My husband is a big meat eater while I can take it or leave it…this had enough substance that he felt full when we were finished eating. I used small sweet peppers (various colors), zucchini, mushrooms, tomatoes & onion…very tasty! Love your website!
I love the idea of Veggie Quesadillas; however, I can NOT get my quesadillas to stick together. The veggies fall out and I’m left with a soggy mess. Any ideas, tricks or advice??!! Thank you!
Hi there Rachel. Are you using a full fat cheese? That should make them stick. :)
Hi There–these sound amazing! I was wondering how long you think these would last in the fridge? I was thinking of pre-making a couple to get me through the work week, but would hate to waste all the good stuff in them!
Hi Diedre. They’ll be good up to a week in your fridge but you can freeze them for months. ;)
This recipe is the best! We made it last night and loved it – served it up with yoghurt for dipping. Do you think you could saute double the veggies and then freeze 1/2 the sauteed mix – making it simpler for next time? We used corn, diced onion, grated sweet potato and zucchini
Hi there. Sure, you could freeze the veggies. You might find them a little soggier than when made fresh.
Is the sweet potato cooked before being grated?
Nope. They cook really quickly when grated.