How to Make Quesadillas
Prep time
Cook time
Total time
This veggie quesadilla recipe makes the easiest weeknight dinner! Mix & match fillings for picky eaters or to add variety to your meal.
Author: Jeanine Donofrio
Recipe type: Main dish
Serves: 4
Ingredients
- 8 whole wheat flour tortillas or corn tortillas* (see note)
filling options for binding:
- ¾ cup sweet potato mash, from about ½ baked sweet potato
- 1 (14-ounce) can refried pinto beans, or use homemade
- 1 avocado, mashed with a squeeze of lime & pinch of sea salt
- 1 cup shredded Monterey Jack or cheddar cheese (optional)
veggie filling options:
- ½ cup diced red onion
- 1 cup sliced cherry tomatoes
- 4 cups fresh spinach, sautéed
- Corn kernels cut from 2 ears of corn
- 2 serrano or jalapeño peppers, stems and ribs removed, thinly sliced
- Gaby Dalkin’s (What's Gaby Cooking) Chipotle Tomato Salsa
- Gaby Dalkin’s (What's Gaby Cooking) Tomatillo Salsa
- Diced avocado
- Fresh cilantro
Instructions
- Prep the fillings and preheat a grill pan or skillet to medium high.
- Spread each tortilla with one binding ingredient - mashed sweet potato, refried beans, mashed avocado or cheese - so that your quesadillas will stick together.
- Add desired veggie fillings. Fold each tortilla in half over the fillings and gently press down.
- Cook each quesadilla for 2 to 3 minutes per side, until light char marks form. Remove from the pan, slice into wedges and serve.
Notes
*To make these gluten free you can use corn tortillas - although I prefer wheat tortillas for quesadillas (I like Whole Foods' brand) because they are easier to handle and less likely to break.
Recipe by Love and Lemons at https://www.loveandlemons.com/quesadilla-recipe/