If you’re anything like me, you LOVE Mexican food! I love when I can make it taste exactly the way I want by cooking it myself. My Veggie Quesadillas recipe is easy and quick – my mouth is watering just thinking about this dish! I hope your family enjoys my vegetarian quesadilla recipe as much as mine does. We made these today and they were gone quicker than I could cook them. No complaints though, especially when my toddler is begging to eat vegetables like orange bell peppers and onions, yet has no clue that they’re hiding in the quesadilla because they are not visible to the naked eye—total WIN WIN for mom! If you like my Potato Taquitos, Easy Veggie Burritos, Cheesy Mexican Street Corn Enchilada Bake, and my Sweet Potato and Black Bean Enchiladas, then you’ll love this recipe!
The best part about these veggie quesadillas is that they’re packed with healthy vegetables and you can’t even taste them! I’m all about adding veggies to meals in any way, shape or form. Top them with my DELICIOUS guacamole, easy homemade salsa recipe, and corn cucumber avocado salsa for the best flavor combo!
Is there a Gluten Free Version?
Yes, just use gluten free tortillas instead of flour. Instead of all-purpose flour, use almond or cassava flour. I haven’t tried making these with cassava flour or with gluten free tortillas, but if you do, please let me know how they turned out in the comment section below.
Black beans and all other ingredients are naturally gluten free for those with celiac disease or with gluten intolerances.
How to Make Veggie Quesadillas
STEP 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the flour, chili powder, paprika, sea salt, and pepper, and stir for 2 minutes. Gradually whisk in the water. Add the bell pepper, onion, and beans—stirring occasionally. Cook until tender—about 7-8 minutes. Remove from heat and add the cheese.
STEP 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add one tortilla to the skillet, spreading half of the mixture on the tortilla, leaving an inch or so around the edges. Top with a second tortilla. Cook, turning one time, until golden brown (about 3 minutes on each side).
STEP 3: Repeat process with the remaining ½ tablespoon oil, tortillas, and mixture. Slice the cooked quesadillas into wedges and serve warm with desired garnishes.
Health Benefits of Onions
Cancer HATES onions! Growing up, my dad used to say this repeatedly to the point where I will NEVER FORGET! Did you know that the medicinal properties of onions have been recognized since ancient times as they were used to treat ailments and diseases—including heart disease and mouth sores? Maybe instead of buying medication for a cold sore, just eat an onion!
According to Healthline’s article, onions are packed with Vitamin C, a nutrient involved in regulating health, collagen production, tissue repair, and iron absorption. Vitamin C acts as a powerful antioxidant in the body, protecting the cells against damage caused by unavoidable free radicals. Free radicals occur from living everyday modern life.
Onions are rich in B vitamins, including folate and B6, both of which play critical roles in metabolism, nerve function, and red cell production. They’re a terrific source of potassium, a mineral which many people are deficient in. Moreover, the average potassium intake of Americans is slightly over half the recommended daily value of 4,700 mg. We can thank our fast-paced lives and our bad fast food habits for our severe lack of nutrition.
Normal cellular function, fluid balance, nerve transmission, kidney function, and muscle coordination all require potassium. I can see why eating onions prevents cancer as onions provide numerous benefits to the human body.
More Mexican-inspired dishes you’ll love!
Sweet Potato and Black Bean Enchiladas
Cheesy Street Corn Enchilada Bake
Mexican Street Corn (Elotes Mexicanos)
Final Thoughts
If my meat-loving husband loves this dish, then you likely will too. I lean more vegetarian, but he is Hawaiian and sure adores all meat and seafood. I try to feed as many vegetables to my family as I possibly can, and because I’m the one who primarily prepares all the food, I can make this happen and it will prolong all of our lives.
We rarely eat out and try to pack as much nutrient-dense food into our diets as we can.
Finally, if you make these Veggie Quesadillas, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Veggie Quesadillas
Equipment
Ingredients
- 2.5 tbsp olive oil extra virgin
- 1 tbsp all-purpose flour
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp pepper freshly cracked
- 1/2 c water
- 1/2 orange bell pepper diced and seeded
- 1 onion diced
- 15 oz. black beans
- 2 c shredded cheddar
- 4 flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the flour, chili powder, paprika, sea salt, and pepper, and stir for 2 minutes. Gradually whisk in the water. Add the bell pepper, onion, and beans—stirring occasionally. Cook until tender—about 7-8 minutes. Remove from heat and add the cheese.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add one tortilla to the skillet, spreading half of the mixture on the tortilla, leaving an inch or so around the edges. Top with a second tortilla. Cook, turning one time, until golden brown (about 3 minutes on each side).
- Repeat process with the remaining ½ tablespoon oil, tortillas, and mixture. Slice the cooked quesadillas into wedges and serve warm with desired garnishes.
Nutrition (per serving)
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