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Vegetable Quesadillas

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Looking for a quick and delicious last-minute dinner or lunch idea? What can be better than crisp tortillas filled with a mix of veggies toss into melty cheese. Whole family will love this healthy meal that are so easy to make. 

Start with making tortillas (you will need 4 large tortillas), then simply cook the veggies for the filling (you'll need 15 minutes). The rest is easy! Watch these quesadillas will disappear the moment you set them out.

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Making homemade tortillas is super easy

First you'll need a bunch of tortillas and homemade ones are the best choice. Making them is a breeze. You'll just need flour (here we used a mix of plain and corn flours), just small amount of baking powder, a few tablespoons of olive oil, a pinch of salt and hot water to bind everything together. In the case you don't have corn flour, use the full amount of plain flour.

Just stir everything in a medium bowl and knead a soft and pliable dough and leave it to rest, covered with clean tea towel, for 20 minutes.

Divide the dough into 4 even pieces (the dough scraper is really handy for this) then roll them into balls.

Next, roll them thinly on a lightly floured surface, using a rolling pin. Cook each tortilla on well-heated  a non-stick frying pan (or cast iron pan), until the dark spots appears on the surface, about 1 minute on each side. Pile them on a plate and cover with another plate.

For more detailed info on making homemade tortillas, check out the recipe card below. Or peak into our recipe for simple flour tortillas, where you'll find more info.

making tortillas flours
making tortillas stirring
making tortillas rolling
tortillas pile plate

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Choose the veggies for the filling...

What’s really great is that you can use up all that veggies you might have sitting in your fridge at the moment. We're talking about that stalk of broccoli you don’t know what to do with. Or the leftover zucchini and sweetcorn you bought for our savoury filo triangles.

The veggies we used are: broccoli, yellow and red pepper, sweetcorn and leek, but feel free to use any other combo. One of the ideas would be: sweet potatoes, carrots, pumpkin or other squashes, cauliflower etc...

HOW TO PREPARE VEGETABLES? Peel off the outer layers of the leeks, leaving the tender inner part, then finely chop. Rinse broccoli, then cut into small florets. Deseed, rinse and finely chop the peppers (to 1cm cubes). Rinse sweetcorn if you use the one from the tin.

Making the filling is so quick...

Drop a few tablespoons of olive oil in a frying-pan or sauté pan and cook the leek for a minute. Add the rest of vegetables at once and continue to cook, stirring frequently, until it's tender and browning (this will take 7-8 minutes).

Season with salt and freshly ground black pepper. We sprinkled some ground chilli pepper to add a bit of heat (onion, garlic, coriander or cayenne pepper would also work here).

We used here President Pizza Cheese here, but feel free to use any other type of semi-hard grated cheese, that melts easily.

vegetable quesadillas pan
vegetable quiesadillas veggies cooked

Final step: assembling quesadillas

Once you have the tortillas and filling ready, it' time for assembling queadillas.

Heat non-stick frying pan (cast iron pan will be the best choice), place one tortilla into it, sprinkle 1/4 grated cheese over the top, then layer 1/4 prepared veggies over the cheese. Fold the tortilla over and cook for about a minute.

Now, using spatula flip the quesadilla and cook for another 30-40 seconds. They are ready once the outside is crisp and golden and the cheese is melted. 

Only things left is to cut quesadillas into 2 or 3 wedges and serve while still hot. So delicious!

Serving ideas...

These veggie quesadillas are delicious on their own, but serving them with yoghurt would be also a great idea. A tomato salsa is also a good idea! Add a dollop of sour cream and serve them on a bed of greens! Or drizzle them with some hot sauce. Very easy and refreshing!

We love to serve these quesadillas with creamy Greek yogurt to cool things off, some avocado, and plently of fresh lime juice. Oh, and extra herbs for some extra flavour. A tomato salsa is also a good idea! But, these are perfect as is. 
You could add a dollop of sour cream, serve them on a bed of greens, and/or drizzle them with some hot sauce. Very easy, fresh, and fast.

Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

You could add a dollop of sour cream, serve them on a bed of greens, and/or drizzle them with some hot sauce. Very easy, fresh, and fast.

A few of our favourite veggie recipes: 

Vegetable Quesadillas

SERVES: 4 quesadillas
COOKS IN: 35 minutes


For tortillas

  • 150g plain or bread flour (1 1/4 cup)
  • 60g corn flour (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 30ml sunflower or olive oil (2 tablespoons)
  • 120ml water, hot (1/2 cup)

For the filling

  • 3 tablespoons olive oil
  • 1/2 leek (100g), finely chopped
  • 1 small broccoli (200g), cut into small pieces
  • 1 medium pepper (red, green or yellow; 200g), cut into small pieces
  • 100g sweetcorn, tinned or fresh
  • salt & ground pepper
  • chili pepper, ground
  • 120g semi-hard cheese, finely grated


  1. MAKING THE DOUGH FOR TORTILLAS: Combine plain and corn flours, baking powder and salt in a bowl.

  2. Mix the oil and water in a small jug.

  3. Make a well in the centre, then pour the liquids while stirring with a wooden spoon until you bring the mixture together.

  4. Remove from the bowl and knead on a lightly floured work surface until you make a soft and smooth ball of dough, around 3-4 minutes. Cover with a clean tea towel and leave to rest for 15 minutes.

  5. PREPARING THE FILLING: Heat the olive oil in a large pan over a medium-high heat. Add chopped leek and cook, stirring continuously, for about 1 minutes. Add the rest of vegetables and cook, stirring frequently, for about 7-8 minutes, until it's soft and slightly caramelised. Season with some salt, pepper and chilli and leave aside.

  6. COOKING TORTILLAS: Cut the dough into 4 equal pieces. Roll out each ball of dough on a lightly floured surface. They should make rounds about 18-20cm wide, 2mm thick.

  7. Heat a non-stick frying pan or cast iron pan over medium-high heat. Place a tortilla on the pan and cook for 40-50 seconds, or until small bubbles start to form. Flip over with spatula and cook for another 30-40 seconds. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest.

  8. ASSEMBLING QUESADILLAS: Heat a non-stick frying-pan on a medium heat. Lay one tortilla in the pan, sprinkle the grated cheese all over. Now, distribute 1/4 veggie filling over the cheese. Fold tortilla over to cover the filling (and form half-moon shape). Cook for 40-50 seconds, then flip it on the other side and cook for another 30-40 seconds, or until the outside is toasted and the cheese has melted. Repeat this with other tortillas and filling.

  9. Transfer quesadilla to the cutting board using a serving spatula, slice into wedges (a pizza wheel works well for this) and serve while still hot. 

CATEGORIES: Snacks & Nibbles, Breakfast & Brunch, Quick & Easy,

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