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
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.
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
- Heat oil in a medium sized sauté pan over medium heat.
- Throw in the diced onions and veggies and cook for 4 or 5 minutes until tender.
- Add the chili powder, lime juice and salt (to taste) to the veggie mix.
- Heat griddle to 375 degrees or you can cook the quesadillas in one or two pans on the stove over medium heat.
-
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.
- 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).
- Once it browns flip and repeat on the other side until lightly browned.
- 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.
Recipe Notes
Nutrition Facts
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Easy Slow Cooker Refried Beans
Is the sweet potato cooked before being grated?
Nope. They cook really quickly when grated.
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.
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. ;)