Wednesday, October 2, 2019

Roasted Veggie Quesadillas

It's a new day-shine on. 

I Love Veggie Quesadillas 
Cook's Notes: 
They're the perfect way to empty out your crisper drawer of any leftover veggies. Plus these quesadillas have lots of options to customize and are delicious as well as healthy. All you need are some chopped veggies (I highly recommend adding a sweet potato or butternut squash to the mix, for extra heartiness and flavor), a can of beans (for protein), tortillas and cheese (whichever kinds you prefer), a few simple seasonings (which really amp up the flavor), and finally, your favorite salsa (and/or guac) for serving. Simply sauté the veggies, assemble the quesadillas, and give them a quick sauté on the stove. Roasting 
veggies ahead is another option. Then the yummiest Mexi dinner will be yours to enjoy in no time.
Recipe serves 4 and was adapted from 


  • 2 tablespoons olive oil, divided
  • 1 small sweet potato peeled and diced into 1-cm cubes or 1 cup diced butternut cubes
  • 2–3 cups chopped veggies (I used mini sweet peppers, red onion, broccoli florets, diced tomatoes and corn)
  • Optional 1 small jalapeño, cored and finely diced
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1/2 teaspoon each ground cumin and chipotle chili powder or regular chili powder
  • Fine sea salt and freshly-cracked black pepper, to taste
  • 4 large flour tortillas
  • 3–4 cups shredded Mexican-blend cheese
  • Optional 1 cup chopped fresh cilantro
  • Dipping options: your favorite salsa, guacamole and/or sour cream, avocado
  1. Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato or cubed butternut squash and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
  2. Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
  3. Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla in the center of the pan and immediately sprinkle your desired amount of cheese evenly over half of the tortilla.

4. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro if using. 
5. Fold the other side of the tortilla over to create a half moon.
6. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
7. Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients to make the next one. 
8. Serve warm, along with your favorite salsa, avocado slices, guacamole and/or sour cream. 

Optional cooking tip: Toss veggies with 1 TB of oil, spices, salt and pepper. Roast at 400 degrees for 17 minutes on a silicone or parchment lined pan. Stir midway through roasting time. Place roasted veggies on a paper towel lined plate and proceed to step three.

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