The BEST healthy Vegetarian Quesadillas for lunch, dinner or an appetizer. Filled with black beans, sweet potato, avocado and cheese, and ready in under 30 minutes!
What is healthy, delicious and ready in only 30 minutes? It is these Vegetarian Quesadillas of course. These veggie quesadillas are packed full of goodness including black beans, sweet potato, avocado, and peppers, these are filling and good for you.
That being said we can't forget the staple to any awesome quesadilla recipe: CHEESE. Alternatively, you could make this quesadilla recipe vegan by swapping in your favorite faux cheese and butter and go to town. This healthy quesadilla recipe is a great way to sneak in some veggies in a tasty way. Perfect for both kids and adults this cheesy Mexican dish is perfect for a quick weeknight dinner or lunch. Enjoy these veggie quesadillas.
Ingredient Notes
- Avocado: Alternatively, you can use fresh or store bought guacamole.
- Veggies: I use a combination of red and orange bell peppers, corn, and jalapeno pepper for some spice. You can use this exact combo or sub in some red onion, different colored pepper, tomato, zucchini, or spinach leaves.
- Shredded Cheese: I like to use cheddar or pepper jack cheese, but any melting cheese can be used like a Mexican blend cheese.
- Homemade Taco Seasoning : I love my homemade taco seasoning for these quesadillas, but you could use store bought as well.
- Tortillas: Corn tortillas, flour tortillas, whole wheat tortillas, or spinach tortillas will work for these quesadillas. Just pick the one you enjoy the most and go for it.
Instructions
These Vegetarian Quesadillas are ready in less than 30 minutes and made in one pan for easy clean up . Yes, this black bean and avocado veggie quesadilla recipe really is as quick and easy as it sounds.
Filling Prep
- First, you will need to prepare the sweet potato. Personally, to keep things quick, I like to cook mine in the microwave. Alternatively, you can bake the sweet potato, but you will need to set aside an additional 35-45 minutes for it to bake fully in the oven. If going the microwave route, poke numerous holes in the sweet potato using a fork. Next, drizzle with olive oil, salt and pepper and wrap in paper towels. Finally, microwave on high for 8 minutes or until sweet potato is squishy and very tender. While the sweet potato is in the microwave, get the filling mix going.
- Second, remove the ribs and seeds from the peppers and jalapeno (if using). Dice them into small pieces or strips (whichever you prefer).
- Cook in a large pan with olive oil until tender, about 5 minutes. Then add the drained beans, corn, and seasoning and cook for an additional 2 minutes until everything is warmed. Remove filling mix from pan and place in a large bowl. Now it is time to construct the black bean and sweet potato quesadillas.
Veggie Quesadilla Assembly
- First, butter one side of the tortilla to help it brown in the pan.
- Next, take a few large spoonfuls of sweet potato and spread it on the opposite side as the butter. Then add half of one of the avocados on top of the sweet potato (I like to mash mine).
- Add your veggie quesadilla filling mix to half of the tortilla. I like to put it on half because it is easier to flip while cooking. Finally, sprinkle with a generous amount of cheese.
Cooking the Quesadilla
- Finally, it is time for the veggie quesadilla to get cooked. Place the tortilla butter side down in the same large pan you use for your filling. Cook on medium heat until the tortilla is browned and the cheese is melted.
- Lastly, flip your quesadilla over on to itself to make it into a sandwich.
- Repeat these steps until all the quesadillas are filled and cooked.
- Slice into 2-4 pieces and serve warm with additional toppings like sour cream, cilantro or your favorite salsa.
Save Me for Later!
Wrap leftover quesadillas in a piece on foil and store in the fridge for up to 3 days. When ready to enjoy I like to pop mine in the oven at 350 degrees for 15 minutes or until warm. You could also warm them in a skillet or microwave.
Serving Suggestions
These easy quesadillas and perfect on their own right out of the pan. If you want to add a little extra to them, you can top them with homemade salsa, sour cream, hot sauce, cilantro or lime juice.
Where's the Meat?!
Okay, I get it some people just really need some meat in their life. I regularly add in chicken instead of sweet potato for my husband because he hates sweet potato (weirdo). Some great meat options include Cilantro Lime Chicken, Grilled Skirt Steak, and Crockpot Pork Carnitas, cooked taco meat, cooked ground turkey or any of your other favorites.
Pro Tips
Don't Overfill: I know that the idea of a super packed and cheesy quesadillas sounds perfect, but it is very important not to over-stuff these. If you put too much filling in everything will squish out the side. IF that happens no big deal, just grab a fork and dig in. I like to keep the outside of the tortillas clear, so everything can shift a bit when they are flipped while cooking.
Leftover Options: If you are looking to mix up this recipe you can easily use the black bean and sweet potato filling for tacos, a burrito bowl or just enjoyed on its own. This is a great option for meal prep as well.
FAQS
I like the combination of black beans, sweet potato, peppers, corn, and avocado, but there are endless veggie combinations you could make. You could also use pinto beans instead of black beans and use any color pepper you prefer. Adding in additions like roasted cauliflower, mushrooms or broccoli to this roasted vegetable quesadilla will add a great flavor as well.
This quesadilla recipe can easily be made vegan by using a vegan cheese and butter alternative. Also, you could leave the cheese out completely if you prefer. Another great option for this veggie quesadilla recipe is adding some cooked tofu for some extra vegan goodness.
Yes, you can store the cooked quesadillas in the fridge for up to 3 days and warm leftovers in the microwave until warm. This option works great for meal prep work lunches.
I would not freeze the cooked and assembled quesadillas. I say this because the avocado will get really weird and the texture will be a mess.
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Happy Eating!
Vegetarian Quesadillas
Ingredients
- 4 Medium Flour Tortillas
- 1 Large Sweet Potato
- 2 Avocados
- ½ Cup Black Beans Rinsed and Drained
- ¼ Cup Corn Rinsed and Drained
- 1 Mini Red Pepper
- 1 Mini Orange Pepper
- 1 teaspoon Jalapeno Diced-Optional
- 1 tablespoon Easy Homemade Taco Seasoning Or Store Bought Mix Packer
- 1 Cup Cheddar or Pepper Jack Cheese
- 1 tablespoon Butter For Pan Frying
- 2 teaspoon Olive Oil Divided
Suggested For Serving
- Fresh Cilantro
- Lime Juice
- Your Favorite Salsa
- Sour Cream
Instructions
Prepare Filling
- Use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
- Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.
Assemble the Quesadilla
- Lightly spread butter over one side of the tortilla. On the other side spread about 3 tablespoon of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about ¼ cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
- Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!
Video
Notes
- Leftover Storage: Store leftovers in an airtight container for up to 4 days. It is best to store cooked ingredient separate in the fridge, then cook right before wanting to eat. If the quesadillas are stored after they are cooked the flavors can get a bit muddy.
Nutrition
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Ali
These are amazing. Our current favourite. Thank you 😊
Caitlyn Erhardt
YAY! Happy to hear you guys like them. This has been a longtime favorite for us 🙂
lisa
i love this recipe
Caitlyn Erhardt
Yay! Happy you enjoy it 🙂
Alicia
These are sooo good! What a great way to go meatless. I think we now prefer these over chicken quesadillas. I will be making again!!
Caitlyn Erhardt
Yay! So happy you love the recipe, and I have converted my husband from chicken to these as well!
Lauren
This was such an interesting take on a quesadilla and it turned out great! I love sweet potato, so I knew this one would be a winner. It's super satisfying and my new go-to quesadilla recipe.
Caitlyn Erhardt
So happy to hear you liked it! 🙂
Kathy R
Healthy, delicious and easy to make!
Caitlyn Erhardt
Thank you for your review Kathy, I am glad you like the quesadillas!
Heather
Easy to make with great flavor!!!
Caitlyn Erhardt
Thank you Heather, I am glad you liked the quesadillas!
Karlee
Love these! Found on pintrest and have made them on several occasions. Shared this recipe with others. Only thing I add is chopped onion to the corn/bean mix. Make the taco seasoning and flavors are wonderful. Easy to make, love it!
Caitlyn Erhardt
So happy to hear you love the recipe! The addition of onions is great as well 🙂
Jill
These were absolutely delicious, thanks for sharing! I'm on WW and used low carb mission spinach wraps, so good!
Caitlyn Erhardt
You're welcome! I am glad you liked them and I am sure they were wonderful with those wraps.
G
I am a super lazy cook and only recently decided that I need to be feeding myself more appropriately - THANK YOU for such a delish, easy recipe, even down to microwaving the sweet potato! I had made some seasoned black beans in an Instant Pot earlier in the week, with those and your recipe it was a truly magical, restaurant quality experience!!
Caitlyn Erhardt
Thank you and so happy to hear how much you loved these! These are a go-to for my family and the black beans sound like they paired perfectly!
Pamela Maxson
This recipe is a new favorite of mine! I love the recipe as written, but the leftovers can be used so many ways: Heat up the leftovers and add to a lovely salad. Use cilantro lime dressing! Veggie tacos or even nachos are great with these toppings! I did change the sweet potato. I cut them up into small fries, mix them with a touch of olive oil, chili powder, cumin, and a quick sprinkle of cayenne pepper and then cook for 25- 30 minutes in the oven at 420 degrees. It's delicious!
Caitlyn Erhardt
Love all the ways you utilize leftovers! Also, great ways to make the potatoes and glad you like these so much!
Dagmar
Excellent recipe and so easy to prepare. Everyone loved them. Will definitely make them again. The veggies can be prepared ahead of time and then just combined right before putting them in the tortilla and heated. Did not have salsa, but they were great without it.
Caitlyn Erhardt
Glad you liked the quesadillas!