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roasted veggie cheese quesadilla

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!
4.96 from 22 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: EmilyFabulous


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


  • 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 tablespoon olive oil
  • salt and pepper
  • 4 tablespoon butter, softened
  • sour cream garnish
  • avocado garnish
  • salsa garnish


  • 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 the quesadilla two more times until both sides are nice and brown and the cheese has melted. Place the quesadilla on a plate or cutting board and set it aside. You can also keep the quesadilla warm in the oven on an oven-safe plate.
    veggie quesadilla cooking on skillet
  • Repeat step 3 with the remaining tortillas, cheese, and veggies. Once all of the quesadillas are cooked, cut them into 6-8 pieces each and serve with sour cream, avocado, and your favorite salsa! I use a pizza cutter for easy slicing.
    roasted veggie cheese quesadilla


  • 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.

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.