There’s something about hot, crispy vegetarian quesadillas oozing with melty cheese that just hits the spot every time. These cheesy veggie quesadillas are super quick to throw together and totally adaptable – perfect for a casual midweek dinner, lunch, or even a snack platter for sharing. Packed with peppers, onions, beans, and plenty of cheese (of course), they’re golden and crunchy on the outside, gooey in the middle, and extra delicious served with fresh salsa and creamy guacamole on the side. No fuss, just good food!
Looking for more quick veggie comfort food? Try the Chickpea & Spinach Coconut Curry – creamy, hearty, and full of flavour!
🍴 Tools You’ll Need
Non-stick Frying Pan – This one helps you get that crispy, golden finish without sticking.
Spatula – Makes flipping quesadillas neat and easy. A silicon one like this will also avoid scratching your pan.
Serving Board – Perfect for sharing your quesadillas in style. I use one like this.
Cheesy Vegetarian Quesadillas
Ingredients
- 4 large flour tortillas
- 1 tbsp olive oil plus extra for frying
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 x 400g tin black beans or kidney beans, drained and rinsed
- 150 g grated cheddar or a mix of cheddar & mozzarella
- Salt & pepper to taste
- Fresh salsa store-bought or homemade
- Guacamole
- Sour cream optional
Instructions
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add the onion and pepper, cooking for 4–5 minutes until softened. Stir in the garlic, smoked paprika, and cumin, and cook for 1 minute more. Use a silicon spatula like this to avoid scratching your pan.
- Stir through the black beans and cook for 2–3 minutes until warmed through. Season with salt and pepper to taste, then take off the heat.
- Lay out your tortillas. Spread the veggie-bean mix over one half of each tortilla, sprinkle generously with cheese, then fold over to seal.
- Wipe out the pan and heat a little oil over medium heat. Cook the quesadillas one or two at a time for 2–3 minutes each side in a good non-stick frying pan like this – it helps them crisp up beautifully without sticking. Press down lightly with a spatula, until golden and crisp.
- Cut into wedges and serve hot with salsa, guac, and any extras you fancy. Tip: I love serving these up on a board like this – great for sharing!
Top Tips for Cheesy Vegetarian Quesadillas
• Mix it up: Add mushrooms, corn, or leftover roast veg to the filling.
• Spice it up: Add a pinch of chilli flakes or a dash of hot sauce if you like heat.
• Keep it vegan: Use vegan cheese and a dairy-free tortilla.