Roasted Veggie Cheese Quesadillas

These Roasted Veggie Cheese Quesadillas are easy to make and so delicious! The roasted veggies add an extra layer of flavor along with crispy tortillas and lots of cheese! These are vegetarian but you can also customize these quesadillas to make them any way you want.

roasted veggies in a cheese quesadilla cut into quarters and stacked
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We first started making these Veggie Quesadilla years ago after seeing a recipe in a grocery store flyer! How funny is that?!? We have been perfecting this recipe ever since and make these all the time. This is a great way to get more veggies in, and kids love these too. This recipe is perfect for everyone since you can customize it any way you like. Below I give some ideas to make these with different veggie variations, you can add protein or make these quesadillas vegan!

Ingredients for Roasted Veggie Quesadillas

  • 3 cups of cheese 
    • I used a mix of cheddar and mozzarella because that’s what I had on hand and they melt well. You can also use queso fresco or pepper jack or any cheese you like.
  • 6-8 large flour tortillas
    • These can be store-bought or homemade. Both get nice and crispy.
  • 1 medium tomato, diced
    • Make sure your tomato is nice and firm and get rid of as much juice/seeds as you can before roasting.
  • ½ of a large onion, diced
    • Or you can use a small onion. I love roasted sweet onions but a red or yellow onion would work just as well.
  • 1 medium bell pepper, diced
    • Any color will work, of course. You could also substitute a poblano or jalapeno if you like heat.
  • 1 husk of corn, shucked 
    • There is nothing better than fresh, roasted corn. But, if corn is not in season, you can also use canned corn. Make sure it’s not creamed. I found a can of fiesta corn with added pepper that was actually really good.
  • 1 can of black beans, rinsed
    • You can also use pinto.
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 tbsp butter, softened for spreading
roasted veggies for quesadillas

How to Make Roasted Veggie Quesadillas

  • First, you are going to roast all of those delicious veggies. Make sure everything is about the same size, toss in olive oil, salt, and pepper and roast on a foil-lined baking sheet under the broiler in your oven. Toss everything once during roasting.
  • While the vegetables are roasting, shred the cheese, and set it aside. Take the tortillas and spread the softened butter on one side each.
  • Place your large skillet or pan on the stove over med-high heat and allow it to heat up for a minute or two. Once the skillet is ready, take one tortilla and place it buttered side down on the skillet. Sprinkle with cheese, then some of the roasted vegetables and then more cheese. Take another tortilla and place it butter side up on top of the cheese and veggies.
  • Allow the first side to cook for about a minute and then take your large spatula and flip the entire quesadilla over to cook on the other side. Gently press on the top of the tortillas to make sure all of the cheese sticks to each tortilla. Flip two more times until both sides are nice and brown and then place the quesadilla on a plate or cutting board.
  • Cut the quesadilla(s) with a pizza cutter or knife into triangles, garnish and enjoy!
veggie quesadilla cooking on skillet

A Quick Tip for Flipping the Quesadillas

  • If you don’t want to flip a full round quesadilla in your pan, you can also use just one tortilla and fill only half with cheese and veggies. Then, fold over the other half on top and you will have a crescent quesadilla. This is easier to flip in the pan, but you will be cooking just a little bit longer.
  • Be careful you don’t overfill the quesadillas because that will make them harder to flip.
  • Try to leave just cheese around the edge when assembling the quesadilla and you will create a little bit of a seal around the edges once the cheese melts.

Other Ingredients/Variations You Can Use

  • These quesadillas are vegetarian but you can always add a protein as well. This Instant Pot Mexican Shredded Beef would be amazing in these quesadillas! Chicken or ground beef are also easy and delicious choices.
  • If you are vegan, sub out the regular cheese and butter for the vegan versions and you are in business.
  • I gave some suggestions in the ingredients list but here are a few more ideas:
    • zucchini
    • asparagus
    • broccoli
    • carrots, cauliflower
    • green onions
    • mushrooms
    • shrimp
    • garlic
    • cilantro
veggies before roasting for quesadillas

What to Garnish and Serve with your Veg Quesadillas

Salsa, sour cream, and avocado are my go-to garnishes for most of my Mexican and Mexican-inspired dishes. Cilantro or green onion on top or in the sour cream are great choices. Chopped jalapeno, picked vegetables, or pickled peppers also sound awesome. The garnishes are where you can add heat as an option if not everyone you are serving wants too much heat or spice.

Do These Veggie Quesadillas Make Good Leftovers?

Yes! If you have leftovers, store them covered in the fridge for 1-2 days. When you are ready to eat them, fry them up quickly in a pan to get the crispness back. Or, you can just microwave and serve, they are still yummy. You may find that you have leftover veggies as well. These also store well in the fridge in a sealed container or you can freeze them for your next round of veggie quesadillas (trust me, you will want to make these again!), throw them in soup or any other dish that needs some extra veggies!

roasted veggie cheese quesadilla
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Roasted Veggie Cheese Quesadillas

These Roasted Veggie Cheese Quesadillas are easy to make and so delicious you won't miss the meat! This is also an easy way to get kids to eat their veggies!
Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Keyword cheese quesadilla, easy dinner,, fast and easy dinner, healthy dinner, kid friendly, roasted vegetables, vegetarian dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author EmilyFabulous

Equipment

  • baking sheet lined with foil
  • large skillet
  • large spatula

Ingredients

  • 3 cups cheese (I used cheddar and mozzarella)
  • 6-8 large flour tortillas
  • 1 medium tomato, diced
  • ½ large onion, diced
  • 1 medium bell pepper, diced
  • 1 husk corn, shucked (or 1 small can)
  • 1 can black beans, rinsed
  • 2 tbsp olive oil
  • salt and pepper
  • 4 tbsp butter, softened
  • sour cream garnish
  • avocado garnish
  • salsa garnish

Instructions

  • Line a baking sheet with foil and set aside. Chop and dice all of your vegetables to be about the same size (no need to chop corn or beans). Place all of the veggies, corn, and beans on the lined baking sheet. Pour on the olive oil and sprinkle with salt and pepper. Use a spoon or your hands to coat everything evenly. Spead everything out on the pan to be nice and even.
    veggies before roasting for quesadillas
  • Place the baking sheet in the oven on HIGH broil for 10 minutes. Stir the veggies around and broil for an additional 5 minutes. Remove the pan from the oven and set it aside while you assemble the tortillas.
    roasted veggies for quesadillas
  • While the vegetables are roasting, shred the cheese, and set it aside. Take the tortillas and spread the softened butter on one side each (if you have the counter space, if you do not, you can put butter on each tortilla as you get ready to cook it).
    buttered tortilla for quesadillas
  • Place your large skillet or pan on the stove over med-high heat and allow it to heat up for a minute or two. Once the skillet is ready, take one tortilla and place it buttered side down on the skillet. Sprinkle with cheese, then some of the roasted vegetables and then more cheese. Take another tortilla and place it butter side up on top of the cheese and veggies. Allow the first side to cook for about a minute and then take your large spatula and flip the entire quesadilla over to cook on the other side. Gently press on the top of the tortillas to make sure all of the cheese sticks to each tortilla. Flip two more times until both sides are nice and brown and then place the quesadilla on a plate or cutting board.
    veggie quesadilla cooking on skillet
  • Repeat step 3 with the remaining tortillas, cheese, and roasted vegetables. Once cooked, cut the quesadilla into 6-8 pieces and serve with sour cream, avocado, and your favorite salsa!
    roasted veggie cheese quesadilla

Notes

  • If you don’t want to flip a full round quesadilla in your pan, you can also use just one tortilla and fill only half with cheese and veggies. Then, fold over the other half on top and you will have a crescent quesadilla. This is easier to flip in the pan, but you will be cooking just a little bit longer.

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oven roasted vegetables in a cheese quesadilla cut and stacked
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