Roasted Vegetable Quesadillas
If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.
I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!
⭐️ How to Meal Prep Roasted Vegetables
I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…
If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:
- scattered over a baked potato with a dollop of hummus
- added to a tasty vegetarian salad
- used in a vegetarian cheesesteak sandwich
- or simply served as a side dish alongside your favourite vegetarian protein.
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.
- tortillas – large flour tortillas work best.
- black beans (canned)
- grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
- vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.
There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:
- zucchini (courgette)
- sweet potato
- carrots
- cauliflower
- broccoli
- beetroot
- Brussels sprouts
These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.
Becca’s Top Tip
If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.
📹 Recipe Video
🖨️ Printable Instructions
Roasted Vegetable Quesadillas
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 1 small eggplant (aubergine)
- 1 red onion
- 250 g (~ 9 oz) mushrooms
- 2 bell peppers (I used red and yellow)
- 300 g (~ 2/3 lb) cherry tomatoes
- 2 Tablespoons oil
- 1 teaspoon salt
- 300 g (~ 3 cups) grated cheese (I used cheddar)
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 6 large flour tortillas
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
- Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
- When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
- Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
- Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
- Carefully turn the quesadilla over, and repeat on the other side.
- When the quesadilla is hot and crispy, cut into slices, and serve.
Video
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.
The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.
These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.
I am in love! We had this for lunch today, and my husband and I absolutely loved it. Chopping the veggies was the only time consuming part, and even that went quickly. My house smelled wonderful, even from outside! I added smoked paprika to the cheese and bean mixture. With salsa and sour cream, it was divine! Becca, please bring your husband and come to Texas.Be sure to look me up! You will love our Tex-Mex dishes, but your recipes are just as tasty! Thank you ever so much!!
Haha thank you so much Linda! Love the idea of adding smoked paprika – my favourite spice :)