A Farmer’s Market Veggie Quesadilla is the perfect dish to enjoy the vibrant and fresh produce found at your local farmer’s market. Packed with nutrient-dense vegetables and topped with a generous amount of melty cheese, this vegetarian quesadilla is a delightful combination of textures and flavors. With a crispy golden tortilla on the outside and a warm, savory filling on the inside, these quesadillas are an easy, customizable meal perfect for lunch, dinner, or even a quick snack. Whether you’re looking for a satisfying weeknight dinner or a way to use up the leftover veggies from your market haul, this recipe is a crowd-pleaser.
By using seasonal vegetables like bell peppers, zucchini, and onions, this quesadilla recipe highlights the best of fresh ingredients. The simple yet bold flavors from the veggies, combined with melted cheese and the perfect seasoning, make for a comforting meal that feels both indulgent and healthy. Plus, it’s vegetarian-friendly and can be easily adapted to suit vegan or gluten-free preferences.
Nutrition Information
- Calories: 350 calories per serving (one quesadilla)
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Sodium: 500mg
- Sugar: 6g
- Vitamin A: 15% of daily value
- Vitamin C: 25% of daily value
- Calcium: 20% of daily value
- Iron: 10% of daily value
Note: Nutritional values are approximate and can vary based on portion sizes and specific ingredients used.
Prep Time: 15 minutes
Active Time: 20 minutes
Resting Time: 0 minutes
Total Time: 35 minutes
Servings: 4 (1 quesadilla per serving)
Course: Main Course
Cuisine: Mexican, Vegetarian
Equipment
- Large skillet or griddle
- Cutting board
- Knife
- Spatula
- Grater (for cheese)
- Mixing bowl
Ingredients
For the Veggie Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, thinly sliced (red, yellow, or green)
- 1 small zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper, to taste
- 1/2 cup black beans, drained and rinsed (optional, for added protein)
For the Quesadillas:
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheese (cheddar, mozzarella, or a Mexican cheese blend)
- Fresh cilantro leaves, for garnish (optional)
- Sour cream or salsa, for serving (optional)
Instructions
- Prepare the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper to the skillet. Sauté for about 3-4 minutes until softened.
- Add the zucchini and corn, cooking for another 4-5 minutes until the vegetables are tender. Season with cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir well to combine and ensure the spices coat the vegetables evenly.
- If you’re using black beans, add them to the skillet and cook for another 2 minutes until heated through. Remove the skillet from the heat and set the veggie mixture aside.
- Assemble the Quesadillas:
- Lay one tortilla flat on a clean surface. Sprinkle a thin layer of shredded cheese evenly across the center of the tortilla.
- Spoon a generous portion of the veggie mixture onto one half of the tortilla, then fold the other half over to cover the filling, creating a half-moon shape.
- Repeat this process for the remaining tortillas.
- Cook the Quesadillas:
- Heat a non-stick skillet or griddle over medium-high heat. You can lightly grease the skillet with a small amount of oil or butter if desired.
- Place one quesadilla on the skillet and cook for 2-3 minutes on one side until golden and crispy. Flip the quesadilla and cook the other side for another 2-3 minutes, or until the cheese is melted and the tortilla is crispy.
- Remove from the skillet and repeat the process with the remaining quesadillas.
- Serve:
- Slice each quesadilla into wedges and serve hot, garnished with fresh cilantro leaves. If you like, serve with a side of sour cream, guacamole, or salsa for added flavor.
Resting Time: There is no resting time required for this recipe, but you can let the quesadillas cool for a minute before cutting them to prevent the filling from spilling out.
Cuisines: Mexican, Vegetarian
Course: Main Course, Lunch, Snack
Servings: 4 (1 quesadilla per serving)
Total Time: 35 minutes
Variations & Tips:
- Vegan Option: Use dairy-free cheese or skip the cheese entirely for a lighter version. You can add extra avocado or a vegan sour cream alternative for a creamy touch.
- Gluten-Free Option: Swap out the flour tortillas for gluten-free tortillas to make the recipe suitable for those with gluten sensitivities.
- Add Protein: For an extra protein boost, add cooked quinoa or grilled tofu to the veggie mixture. This will make the quesadillas even heartier and more filling.
- Make it Spicy: Add some finely chopped jalapeño or a dash of hot sauce to the veggie mixture for a spicy kick.
Storage Instructions:
- Leftover quesadillas can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a skillet over low heat until the cheese is melted and the tortilla is crispy again.
- You can also freeze the assembled but un-cooked quesadillas. Wrap each one tightly in plastic wrap or foil and store them in a freezer bag. To cook, thaw in the refrigerator overnight and follow the cooking instructions above.
Farmer’s Market Veggie Quesadillas are not only delicious and nutritious, but they also bring the freshness of seasonal produce into your home in a fun and easy-to-make dish. With a satisfying crunch and a cheesy filling, these quesadillas are sure to become a go-to recipe in your vegetarian meal rotation!