Melty cheese and sautéed veggies team up in this delightful vegetarian Quesadilla Recipe. This traditional Mexican meal is easy to make, highly adaptable to any veggies you have on hand, and is a hit with kids and adults alike. My Veggie Quesadilla recipe is simple but high on flavors and takes under 40 minutes if you have your tortillas ready.
Table of Contents
About Quesadilla
Quesadillas are one of our all time favorite comfort foods. Who doesn’t love the idea of a handheld pocket of melted cheese and deliciously seasoned vegetables? If you are unfamiliar with this simple Mexican dish, prepare to fall in love.
Corn tortillas are heated in a skillet and filled with heaps of shredded cheese and spiced veggies to melty perfection.
The end result is dipped into an assortment of sauces like spicy Tomato Salsa, chunky avocado Guacamole and cooling sour cream. These vegetarian quesadillas are a perfect fast and easy meal.
While I use a mixture of umami button mushrooms, sweet bell peppers and caramelized onions for the filling in this recipe, you can easily swap in any veggies you might have on hand.
I’ve made veggie quesadillas with everything from stir fried cabbage and carrots to steamed corn, and I have never once been disappointed.
You can also feel free to take liberties with your cheese choices. I used cheddar in this recipe, but quesadillas are equally delicious with any variety of melty cheese including Monterey Jack, colby, pepper-jack or the eponymous quesadilla cheese. If you’re vegan, simply swap in your favorite dairy-free melty cheese.
Corn tortillas are a traditional choice for making quesadilla recipe, but don’t feel limited. You can easily swap in flour tortillas or even roti with fabulous results.
Once you try making your own vegetarian quesadillas and see how easy they are, I’m pretty sure you’ll be hooked. I’ve made these so many times at our house and they are ALWAYS a big hit!
How to Make Mushroom Quesadilla
To make your own vegetarian quesadilla, all you’ll need is a sauté pan or a frying pan, an assortment of veggies, some kind of shredded melty cheese and a tortilla or thin flatbread to hold it all together. Here’s how to do it:
Make Mushroom and Veggie Filling
1. First you need to make the filling for your veggie quesadilla. Prep and chop all the veggies – onions, red bell pepper and mushrooms, herbs, and garlic – and set aside. After the filling is cooked and ready, making quesadillas is a breeze.
Set 4 large tortillas or 6 small tortillas aside. Grate the cheddar cheese and set aside. You’ll want to work quickly as soon as you start assembling the quesadillas.
Heat 2 tablespoons extra virgin olive oil in a pan until shimmering. Reduce heat. Add ½ cup sliced onions and ½ teaspoon finely chopped garlic.
2. Sauté onions and garlic till onions become light golden on medium-low heat.
3. Add 2 to 2.5 cups sliced or chopped button mushrooms, adding salt as needed.
4. Increase the heat a bit and sauté mushrooms, stirring often. As the mushrooms begin to cook, they will start to release a lot of water.
5. Continue to sauté until all the water evaporates.
6. Add the following ground spices:
- ½ teaspoon ground cumin or cumin powder
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper or red chili powder
- ¼ teaspoon crushed black pepper
- ½ teaspoon dried oregano (or add to taste)
7. Mix well on a low heat.
8. Add ½ cup of thinly sliced red bell pepper.
Note: You can use any colored bell pepper if you do not have red capsicum.
9. Mix and sauté on a medium-low heat for a few minutes until the veggies are half cooked. They should have some crunch and not soften completely.
10. Switch off heat. Add ½ teaspoon lemon juice.
Note: Lemon juice brings some acidity and tang to the dish. If you do not prefer, omit it.
11. Add 1 tablespoon chopped cilantro (coriander leaves) or parsley. Mix and set aside.
Roast Tortilla (Optional)
12. While this step is optional, I find that it gives the tortilla better texture and flavor. If you have an extra 30 seconds to spare, give it a try.
Heat a heavy skillet or frying pan. Keep the heat to medium or medium-low. Place a tortilla on a heavy skillet or pan for 10 to 15 seconds.
You can grease the pan with some oil before roasting the tortilla if you prefer.
13. Drizzle some oil at the sides. Move the tortilla with a spatula so that the oil is spread through. You can also brush or spread a bit of oil on top of the tortilla. Use any neutral oil.
14. Turn over with a spatula.
Assemble Veggie Quesadilla
15. As soon as you turn over the tortilla, begin layering the fillings. First add 2 to 3 tablespoons shredded cheddar or other melty cheese on one side of the tortilla.
16. Top with with 4 to 5 tablespoons of the sautéed veggie filling.
17. Top again with 2 to 3 tablespoons of shredded cheese. Feel free to turn off the heat if the pan gets too hot.
Tip: Prefer to work away from the heat? Alternatively, after roasting the tortilla, place it on a board or plate. Fill it, fold it and then carefully return it to the pan. Spread 2 to 3 teaspoons oil before returning the quesadilla to the skillet.
18. Fold the tortilla. Drizzle ½ to 1 tablespoon oil on the sides. With a spatula move it around the pan so that the oil spreads evenly on the tortilla.
19. Press lightly from top and pan roast till the base is crisp with golden spots. Turn over gently and roast the second side.
You can drizzle some oil at the sides if you want.
20. When the second side is toasted and looks crisp, carefully remove the veggie quesadilla from the pan.
You can either cut the veggie quesadilla into triangles or eat it whole. Prepare the remaining quesadilla in batches and serve them hot.
Serve hot with your choice of guacamole, sour cream, tomato salsa or hot sauce. In my house, guacamole is a must, but you can also feel free to serve the veggie quesadillas plain. Enjoy!
Tips, Tricks & Variations
This recipe for making a vegetarian quesadilla is easily adaptable to any method that works for you.
- If you find the skillet too hot, then an easy method is to place stuffing and cheese on tortilla on a separate plate. Fold in half to close. Heat a skillet and drizzle 2 to 3 teaspoons oil on it. Spread the oil on the skillet with a spatula or spoon. Place the folded tortilla and roast both sides until crisp and golden. Easy!
- If you happen to have slices of cheese instead of a block, feel free to use them instead of shredded cheese. If the cheese is melting too slowly, turn the heat down to low and place a lid over the skillet to help trap the heat and melt the cheese.
- Feel free to assemble quesadillas ahead of time prior to pan frying them. You can also use your toaster oven to bake the quesadillas if you prefer to avoid oil.
This veggie quesadilla recipe is also easily adaptable to your flavor preferences and whatever you have on hand. For example, you can:
- Add 1 teaspoon taco seasoning or cajun seasoning instead of individual spices.
- Add a bit of celery salt to the filling.
- Include herbs like thyme, rosemary, basil etc.
- Season with barbecue sauce if you prefer.
- Add ½ to 1 tablespoon tomato paste for some tang.
- Use portobello mushrooms or cremini mushrooms instead of button mushrooms.
- Make use of a different variety of vegetables – corn, green beans, bell peppers, onions, chili peppers, summer squash, cabbage, spinach, and unripe jackfruit are all delicious options.
FAQs
Absolutely! Simply swap in your favorite brand of vegan cheese. If you don’t have any plant based cheese on hand, hummus does a great job of holding the fillings together and offering some of the same creaminess as melted cheese.
I prefer the consistency of corn tortillas, but flour tortillas are also an authentic option for making veggie quesadillas. I’ve also had excellent results swapping in Roti for the tortillas. YUM!
I personally prefer pan frying my vegetarian quesadillas to get that beautiful, crispy golden exterior. That said, you can easily opt to bake your quesadillas in the oven or toaster oven if you prefer.
Word to the wise, though: line your baking sheets with parchment to save yourself time on cheese cleanup.
More Mexican Snacks To Try!
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Quesadilla Recipe | Mushroom and Veggie Quesadilla
Ingredients
For Veggie Stuffing
- 2 tablespoons extra virgin olive oil or sunflower oil, avocado oil
- ½ cup onions (sliced) or 1 medium-sized onion
- ½ teaspoon garlic (finely chopped) or 2 to 3 small to medium garlic cloves
- 2 to 2.5 cups button mushrooms (sliced) – 250 grams
- salt as required
- ½ teaspoon ground cumin or cumin powder
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper or red chilli powder
- ¼ teaspoon crushed black pepper
- ½ teaspoon dried oregano or add as required
- ½ cup red bell pepper (thinly sliced) or mix of green bell pepper and red bell pepper
- ½ teaspoon lemon juice – optional
- 1 tablespoon chopped cilantro (coriander leaves) or parsley
Other Ingredients
- 4 tortilla – medium sized
- ½ cup cheddar cheese (shredded) or Monterey Jack cheese
- 3 to 4 tablespoons oil or add as needed, any neutral oil
Sides to serve with Quesadilla
- 1 bowl Guacamole
- 1 bowl Tomato Salsa
- 1 bowl Sour Cream
Instructions
Preparation
- First prep and chop all the veggies – onions, red bell pepper and mushrooms. Also chop the herbs – garlic and cilantro and set aside.
- Set 4 large tortilla or 6 small tortilla aside.
- Grate the cheddar cheese and set aside as you want to work quickly so the tortilla doesn't burn while you assemble the quesadilla.
- Heat 2 tablespoons extra virgin olive oil in a pan. Reduce heat. Add the sliced onions and finely chopped garlic.
Making Veggie Stuffing
- Sauté onions and garlic till onions become light golden.
- Add the sliced or chopped button mushrooms and salt as needed.
- Increase the heat a bit and sauté mushrooms, stirring often. Initially, the mushrooms will leech out plenty of water.
- Continue to sauté until all the water dries up in the pan.
- Add all the ground spices, oregano and mix well.
- Next add thinly sliced red capsicum. Mix and sauté on a medium-low heat for a few minutes until the veggies are half cooked. They should have some crunch and not soften completely.
- Switch off heat. Add lemon juice (optional). Also add chopped cilantro (coriander leaves) or parsley. Mix and set the veggie filling aside.
Making Quesadilla
- Heat a heavy skillet or frying pan. Keep the heat to medium or medium-low.
- Place a tortilla on a heavy griddle or pan for 10 to 15 seconds. Turn over with a spatula.Tip: You can grease the pan with some oil if you want before roasting the tortilla.
- Drizzle some oil at the sides. Move the tortilla with a spatula so that the oil is spread through. Tip: You can also brush or spread a bit of oil on top of the tortilla. Use any neutral oil.
- As soon as you turn over the tortilla, begin to arrange your fillings.
- First add 2 to 3 tablespoons shredded cheddar or Monterey jack cheese on one side of the tortilla. Top with with 4 to 5 tablespoon of the prepared sautéed mushroom and bell pepper filling.
- Top again with 2 to 3 tablespoons of shredded cheddar or monterey jack cheese. You can switch off the heat if the pan gets too hot or the tortilla begins to burn.
- Fold the tortilla. Drizzle ½ to 1 tablespoon oil on the sides. With a spatula move it around the pan so that the oil spreads evenly on the tortilla.
- Press lightly from top and pan roast till the base is crisp with golden spots. Turn over gently and roast the second side. You can drizzle some oil at the sides if you want.
- Prepare the remaining Veggie Quesadilla in batches this way.
- Alternatively, after roasting the tortilla, you first place it on a board or plate. Fill it, fold it and place it carefully on the skillet. Spread 2 to 3 teaspoons oil before keeping the folded stuffed tortilla on the skillet or frying pan. Pan fry both sides until crisp and golden.
- Remove from Quesadilla from pan and cut into wedges if you prefer. Serve with your choice of fillings – guacamole, sour cream, salsa and hot sauce all make a lot of sense here.
Notes
- If you find the skillet too hot, then an easy method is to place stuffing and cheese on tortilla on a separate plate. Fold in half to close. Heat a skillet and drizzle 2 to 3 teaspoons oil on it. Spread the oil on the skillet with a spatula or spoon. Place the folded tortilla and roast both sides until crisp and golden.
- If you happen to have slices of cheese instead of a block, feel free to use them instead of shredded cheese. If the cheese is melting too slowly, turn the heat down to low and place a lid over the skillet to help trap the heat and melt the cheese.
- Feel free to assemble quesadillas ahead of time prior to pan frying them. You can also use your toaster oven to bake the quesadillas if you prefer to avoid oil.
Dassana I have been enjoying your recipes for a while now. I always go to your recipe for guaranteed results- the recipes always turn out very well. I have made puris, pani puris with your recipe. My family loves the puffy puris and think I’m a great cook but actually I have a secret helper 😄
Thanks a lot Anshula. Happy to read your comment. Keep the secret with you!
Most of your recepies that I tried have turned out beautiful, provided if we take exact measure. Thank you
Thanks for this lovely feedback. Yes exact measure is needed and that is what makes the recipes turn out beautiful.
Looking forward to make this recipe. I am sure it will be great like all your other recipes. Thanks for sharing.
Thanks for the trust and I hope you like this recipe as well. Happy Cooking!