Vegetable Quesadillas

These colorful vegetable quesadillas are a quick, cheesy, and healthy Mexican-inspired meal perfect for Lahore family dinners or snacks. Filled with sautéed veggies, black beans, and melted cheese inside crispy tortillas, they’re budget-friendly using seasonal market produce and ready in under 20 minutes. Great for kids and adults—serve with salsa, yogurt dip, or fresh salad for a complete, satisfying bite

Vegetable Quesadillas

Ingredients

For 4 large quesadillas (serves 4 to 6 people), gather these everyday items:

  • 8 medium flour or whole-wheat tortillas (chapati works well too)
  • 2 cups shredded mozzarella or cheddar cheese (or a mix)
  • 1 medium onion, thinly sliced
  • 1 red bell pepper (capsicum), thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium zucchini or carrot, julienned or thinly sliced
  • 1 cup canned or cooked black beans, drained and rinsed
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • Optional: ½ cup corn kernels, chopped fresh coriander, sliced green chilies for heat, lime wedges for serving

Direction

  • Cook these delicious quesadillas with these simple steps:
  • Step 1: Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced onion, bell peppers, zucchini or carrot, and minced garlic. Sauté 5 to 7 minutes until vegetables soften but stay crisp.
  • Step 2: Stir in cumin, chili powder, oregano, salt, pepper, and black beans. Cook 2 to 3 minutes until everything is well combined and heated through. Remove from heat and set aside.
  • Step 3: Wipe the skillet clean if needed. Place one tortilla in the skillet over medium heat. Sprinkle ¼ cup cheese evenly over half the tortilla.
  • Step 4: Spoon about ½ cup vegetable-bean filling over the cheese. Sprinkle another ¼ cup cheese on top of the filling, then fold the empty half of the tortilla over to cover.
  • Step 5: Cook 2 to 3 minutes per side until the tortilla is golden and crispy and cheese melts. Press gently with a spatula for even browning. Repeat with remaining tortillas and filling. Step 6: Cut each quesadilla into wedges. Serve hot with salsa, yogurt mixed with lime and coriander, or guacamole if available.

Nutrients Information

Per quesadilla (approximate values using low-fat cheese and whole-wheat tortillas)

  • Calories: 320 to 380
  • Total Fat: 12 to 16 grams
  • Saturated Fat: 5 to 7 grams
  • Cholesterol: 20 to 30 milligrams
  • Sodium: 500 to 650 milligrams
  • Total Carbohydrates: 38 to 45 grams
  • Dietary Fiber: 6 to 8 grams
  • Sugars: 5 grams (natural from vegetables)
  • Protein: 14 to 18 grams
  • A good source of fiber from beans and veggies for digestion, vitamin C from bell peppers, and calcium from cheese. Vegetarian, filling, and lower in calories than meat versions.

Recipes Credit

Inspired by classic vegetable quesadillas from Mexican and Tex-Mex home cooking, adapted for Pakistani kitchens using local seasonal capsicum, zucchini, and beans from bazaars, plus everyday cheese and chapati-style tortillas. Draws from simple, quick vegetarian recipes on budget blogs like Budget Bytes, EatingWell, and South Asian fusion ideas that swap meat for hearty veggies. Freshly tailored here for easy, cheesy, family-friendly meals that feel fun and nutritious.