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Our Favorite Veggie and Cheese Quesadillas Recipe

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4.2 from 9 reviews

This easy and delicious quesadilla recipe is loaded with creamy refried beans, fresh smashed avocado, sautéed vegetables, and melted cheese, making it perfect for a quick lunch or dinner that the whole family will love. Featuring classic Mexican flavors, these quesadillas are crisped to golden perfection on a skillet and served with your favorite toppings like pico de gallo, salsa, or guacamole for a satisfying meal.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 4 flour tortillas, 8 to 10-inch size
  • 1 cup refried beans (can substitute black beans or pinto beans)
  • 1/2 cup smashed avocado
  • Kosher salt and black pepper, to taste
  • 1 cup freshly grated Monterey Jack cheese or Cheddar cheese
  • 1 cup cooked vegetables (such as onions, mushrooms, and peppers)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon avocado oil, olive oil, or melted butter
  • Additional shredded cheese (2 to 3 tablespoons per quesadilla, optional, for cooking)

For Serving (Optional)

  • Pico de gallo
  • Salsa
  • Sour cream
  • Hot sauce
  • Guacamole
  • Creamy cilantro lime dressing

Instructions

  1. Prepare the Tortillas: Place the flour tortillas flat on a clean surface. Spread a layer of refried beans evenly over half of each tortilla, then add a layer of smashed avocado. Season with kosher salt and black pepper to taste. Sprinkle a small handful of shredded cheese over the beans and avocado.
  2. Add Vegetables and Cilantro: Top the cheese with cooked vegetables, such as sautéed onions, mushrooms, and peppers, followed by a sprinkle of chopped fresh cilantro. Add a little extra shredded cheese on top to help the tortilla stick when folded.
  3. Fold Quesadillas: Carefully fold the tortilla in half over the filling and gently press to seal the edges.
  4. Brush with Oil or Butter: Lightly brush the outside of each folded tortilla with avocado oil, olive oil, or melted butter to ensure crispiness when cooking.
  5. Cook First Side: Heat a non-stick pan, cast iron skillet, or griddle over medium-low heat. Place one quesadilla in the pan and cook for 3 to 4 minutes or until the bottom is golden brown and crispy. Use a spatula to remove the quesadilla from the pan.
  6. Cook Second Side with Extra Cheese: Sprinkle 2 to 3 tablespoons of shredded cheese directly into the hot pan. Place the uncooked side of the quesadilla on top of the melted cheese and cook for another 3 to 4 minutes, allowing a crispy, cheesy crust to form.
  7. Cool and Serve: Remove the quesadilla from the pan and let it cool for about 2 minutes. Cut into triangles if desired and serve warm with your favorite toppings like pico de gallo, sour cream, or guacamole.

Notes

  • You can customize the veggies based on your preferences or seasonal availability; bell peppers, onions, and mushrooms work well.
  • For extra protein, consider adding cooked chicken, beef, or beans inside the quesadilla.
  • Use a non-stick or cast iron skillet to prevent sticking and achieve a perfect golden crust.
  • To make it vegetarian, ensure beans and cheese are your main protein sources.
  • Serve immediately for the best texture and flavor.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://avascooking.com/our-favorite-veggie-and-cheese-quesadillas-recipe/