Vegetable Quesadilla Recipe

Vegetable Quesadilla

Vegetable Quesadilla

Vegetable Quesadilla is an easy and lip-smacking dish of lightly grilled tortilla filled with delicious roasted vegetables, gooey cheese and beans with flavourful seasoning of herbs and spices. A quesadilla is a Mexican dish that dates back to the 16th century.

Vegetable Quesadilla is an easy to make recipe that is super-delicious, healthy and perfect way to use the leftover vegetables from the fridge. To make this perfect complete meal all you need is some chopped vegetables, a can of beans (for protein), tortillas and cheese (whichever kinds you prefer) and a few simple seasonings.

My children enjoy the quesadilla as a main meal or even snack. They love the combination of melted cheese with the herby vegetables and beans. Not only is Quesadillas delicious they also tick all the boxes in the nutrition department as they are high in protein and full of nutrients.

For this recipe I have made the tortillas at home, but the store-bought tortilla works equally well. I just prefer the home cooked tortilla as they are softer and free of preservatives. What I also love about this recipe is that all ingredients are usually available in the cupboard and fridge and if not then they can be easily substituted. This recipe is quick to make and bursting with vibrant vegetables, gooey cheese and herbs.  


For The Tortilla
1 cup plain flour
Salt to taste
2 teaspoons oil
1 tablespoon butter (at room temperature)
¼ cup milk

For The Vegetables
2 tablespoons butter
1 teaspoon extra virgin olive oil
2 teaspoons minced garlic
½ cup finely chopped onions
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped yellow pepper
¼ cup boiled corn
1/3 cup boiled kidney beans (rajma)
½ cup grated paneer
1 tablespoon chilli flakes
1 tablespoon oregano
1 teaspoon white pepper
Salt to taste

To Assemble Quesadilla
2 tablespoons butter
Tortilla wraps
1 cup grated processed cheese
1 cup sautéed vegetables



To make the dough for the tortilla mix the plain flour, salt, oil, butter, milk and 2 tablespoons of water and knead it to form a smooth dough (Adjust the amount of water to knead a soft dough).

After that, add the oil and knead it for a couple of minutes. Cover and let it rest for half an hour.


Heat butter and 1 teaspoon oil in a pan and add the garlic and onions and sauté for 2-3 minutes or until the onions turns translucent.


After that, add the red, yellow and green pepper and sauté them on medium heat for 1-2 minutes. Next add the boiled corn and kidney beans and sauté for 2-3 minutes on medium heat.


Lower the heat and add the paneer, chilli flakes, oregano, white pepper and salt and mix. Turn off the heat and keep it aside.


Once the dough has rested for at least 30 minutes knead the dough once again and divide it into 4 equal portions.

Dust some flour on the worktop and roll the dough balls into thin circles around 6-7 inch in diameter.


Heat a tawa/flat pan and place the rolled tortilla on the hot pan. Cook it on medium heat by flipping it a couple of times on each side. When you see small blisters and air pockets appearing, flip and cook it on the other side. Flip it a couple of times, till the tortilla is cooked well.

Make all tortillas this way and store them in an air-tight container until you begin to assemble the quesadilla.


Heat butter in a pan and place the prepared tortilla on it. Place some grated cheese on one half of the tortilla. Then spread some vegetables over it and spread more grated cheese over the vegetable. Take care not to layer on the ingredients too thickly.

Fold the tortilla and flip it and cook it until the golden spots appears over the tortilla.

Remove the quesadilla from the pan and cut it into halves.

Serve hot with salsa or any sauce of your choice.

Tips & Variations

  1. In this recipe I have used plain flour however If you want, you can use ¾ cup plain flour and ¼ cup whole wheat flour or even half and half of each flour. If you want, you can add ½ plain flour and ½ maize flour for making tortillas.
  2. Kneading dough well is the key in making soft tortillas. The dough can be made in food processor too, just make sure to add water slowly while kneading to get the dough of right consistency.
  3. The dough should be soft and pliable, not elastic and/or dry. While kneading the dough, remember that the quantity of water can be adjusted according to the amount of the flour. After kneading the dough, cover it with a wet cloth/cling film and allow it to rest.
  4. I have used kidney beans, but pinto beans, black beans or refried beans works well too.
  5. Any cooked vegetable will work in this recipe for example, baby corn, asparagus, broccoli, carrots, cauliflower, green onions, mushrooms, yellow squash or zucchini. So, feel free to substitute depending on what’s in your fridge.
  6. You can substitute oregano with mixed herbs.
  7. You can use readymade tortillas instead of making them at home.
  8. I have used processed cheese in this recipe. However, if you want you can add mozzarella cheese or ½ of processed cheese and ½ of mozzarella cheese. You can use any melt able cheese in a quesadilla, but for something closer to an authentic Mexican quesadilla you can also try the Manchego, Queso asadero or Oaxaca.

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