A delicious way to eat more vegetables, this Veggie Quesadilla is perfect for using up produce from the fridge and makes a satisfying lunch or dinner that doesn’t miss the meat.
Oven-roasted vegetables add great flavor and texture to quesadillas. If you enjoy roasted vegetables, try them in other dishes as well — they’re versatile and easy to adapt.
This Veggie Quesadilla is a comforting Meatless Monday option that’s full of flavor and easy to customize.
One of the best parts of this recipe is how flexible it is: use whatever vegetables you have. I used a combination of leeks, sweet potatoes, cauliflower, cremini mushrooms, red bell pepper, and zucchini, but you can mix and match to your taste. The roasted vegetables bring smoky, caramelized flavor that pairs beautifully with sharp cheddar.
I’d happily make this Veggie Quesadilla any day — it’s that good.
How to Make a Veggie Quesadilla
If using leeks, briefly blanch them in boiling water to remove any grit and soften them slightly. If you skip leeks, you can omit the blanching step.
Roast vegetables in stages since different vegetables cook at different rates. Start with the ones that take longest—sweet potatoes, for example—then add cauliflower, then mushrooms and bell pepper, and finish with zucchini and blanched leeks. Adding them in intervals ensures everything becomes tender and evenly roasted.
When the vegetables are roasted, assemble the quesadillas by layering cheese and the veggie mixture on tortillas, folding them, and then cooking in a skillet until the tortillas are golden brown and the cheese is melted.
More Quesadilla Recipes
Shrimp Quesadilla with Chorizo
Chipotle Beef Quesadillas
Bacon Cheeseburger Quesadillas
Chicken Quesadilla with Refried Beans
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Veggie Quesadilla
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Ingredients
- 2 leeks
- 2 tablespoons olive oil
- 2 cups diced sweet potatoes about 8 oz
- 2 cups small cauliflower florets about 6 oz
- 8 oz cremini mushrooms cut into quarters
- 1/2 large red bell pepper diced (about 4 oz)
- 1 medium zucchini cut into bite-sized pieces (about 6 oz)
- 8 tortillas
- 1 8 oz package Fine Cut Sharp Cheddar Cheese
Instructions
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Bring a large pot of water to a boil. Trim away the dark green parts and root ends from the leeks. Slice leeks in half lengthwise, then cut into half-moons. Blanch in boiling water for about 30 seconds, remove with a slotted spoon, and dry on paper towels. Set aside.
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Preheat the oven to 400ºF (200ºC).
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Place the diced sweet potatoes in a large bowl and drizzle with about 1/2 tablespoon olive oil. Spread them on a baking sheet and roast for 5 minutes. Add the cauliflower (drizzled with another 1/2 tablespoon oil) and roast 5 more minutes. Add the mushrooms and bell pepper (drizzled with 1/2 tablespoon oil) and roast 5 minutes. Finally add the zucchini and blanched leeks with the remaining 1/2 tablespoon oil, stir to combine, and roast an additional 5 minutes, or until all vegetables are tender and lightly browned.
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Lay tortillas flat. On half of each tortilla, scatter about 1/2 ounce shredded cheddar, top with roughly 1/2 cup roasted vegetables, then another 1/2 ounce cheese. Fold the tortilla over to form a half-moon.
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Heat a large skillet over medium heat and lightly coat with nonstick spray or a little oil. Working in batches, cook the filled tortillas until both sides are golden brown and the cheese is melted, about 2–3 minutes per side.
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Allow the quesadillas to rest a minute, then cut into wedges and serve warm.