Vegetarian Quesadillas filled with farmer’s market veggies like bell peppers, zucchini, sweet potato, greens, black beans and melty cheese (optional) seasoned with savory Mexican spices. Serve this with Pico de Gallo and spicy sour cream! Vegan-adaptable and Gluten-free adaptable!Farmers Market Veggie Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!

Summer was on the way; Jem and I awaited it with impatience. Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape; but most of all, summer was Dill.—Harper Lee, To Kill A Mockingbird


This simple recipe for Veggie Quesadillas highlights fresh farmer’s market veggies and helps utilize all the beautiful produce of the season.  An easy way to use up stray veggies (and their tops) and to introduce more veggies to your family in a familiar and comforting way. If going the vegan route, see the recipe notes for a couple of different options!

Vegetarian Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato and greens.  Easy, healthy and full of delicious Mexican Flavors! Vegan-adaptable and Gluten-free adaptable!

What I love about this recipe is that the vegetarian quesadilla filling is so flexible! Use what you have on hand, or in your CSA box, or what you can find at the farmers market. Here I’ve sauteed onion, garlic, yams, zucchini, bell pepper and turnip greens. But other options could include broccoli, parsnips, carrots, diced butternut squash or wilting up some fall greens like kale or spinach. You get the idea!

Farmers Market Veggie Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!

Quesadilla Variations:

Let your creativity flow here. You’ll need about 4 cups of finely chopped veggies however you choose. And if you have meat-eaters amongst you, it is very easy to add something like shredded chicken or browned ground meat to some of the quesadillas and leave it out of others.

You can make some quesadillas  “extra cheesy” and some light on the cheese, based on personal preferences.

A very adaptable!

What You’ll Need:

  • onion
  • garlic
  • 4 cups of veggies- your choice of bell pepper, zucchini, corn, mushrooms, sweet potato, broccoli, etc.
  • greens- a great way to use up the “tops” of your veggies like beet greens, turnip greens, etc., or spinach.
  • black beans
  • salt and spices
  • melty cheese (or vegan cheese)- Oaxacan string cheese, shredded mozzarella, jack, etc.
  • tortillas (8-10 inch)

ingredients in the veggie quesadillas

How to Make Veggie Quesadillas:

Step One: chop and prep the veggies.

chopped veggies on a cutting board

You’ll need four cups of finely chopped veggies to make 4 hearty quesadillas.

TIP: Cutting the veggies small will quicken the cooking time!

four cups of finely chopped veggies in a measuring cup

Prep your greens.

turnip greens

Here I’m using turnip greens- a great way to use these up! Beet greens, spinach, baby kale, chard, will all work great here and really amplify the nutrients!

Chop up the greens and add

Once the veggies are prepped, start cooking!

Step two: Saute onion and garlic in olive oil.

onion and garlic sautéing in a pan

Step Three: add the veggies and salt, saute until softened, about 10 minutes.

veggies sautéing in a pan

Step four: add the spices.

seasoned veggies in the pan Step five: add beans and greens.

greens and blackbeans being added to the veggies in a pan

Step six: Add a little water to loosen the mixture.

a couple tablespoons water pouring into a pan

Step seven: stir in cilantro and lime zest (optional) and turn the heat off.

cilantro and lime zest being added to the pan

Step eight: assemble the veggie quesadillas!

cheese options: Oaxacan cheese and shredded mozzarella

For a delicious upgrade on your cheese, try Queso Oaxaca – basically Oaxacan-style string Cheese!

It comes in a ball that you unroll, much like a ball of yarn.

unrolling Oaxacan cheese

Pull it apart to create thin strands. This cheese is perfectly melty and absolutely heavenly in quesadillas! Plus it’s fun to play with- your kids might enjoy this part. 😉

pulling apart the Oaxacan-string cheese

Layer a 10-inch tortilla with cheese. You can also use vegan cheese if you like. Or see recipe notes for other options.

VEGAN OPTION: Try this Cashew Cheese! 

assembling the quesadillas with cheese on a tortilla

Top the cheese with one cup of vegetable filling.

a cup of veggies added to the tortilla

Fold it over so there is cheese on both sides of the veggie filling. Brush lightly with olive oil.

folded and filled tortilla being brushed with olive oil.

Step nine: Bake or grill! You can bake these directly on your oven grate (make sure tortilla is brushed with oil) or in your toaster oven. Or bake on a parchment-lined sheet pan, flipping halfway through.

vegetable quesadilla going into the oven to bake, on the oven rack.

You can also grill these on an outdoor grill over medium-low heat, rotating to get lovely hash marks, or on a grill pan on the stove. A skillet will also work!

quesadilla grilling in a grill pan

Step ten: Cut and serve!

baked quesadilla cut into 4 pieces

What to serve with Quesadillas

1. Spicy Sour Cream

A quick little sauce we make here is simply hot sauce mixed with sour cream. This combo is delicious on quesadillas or even served with chips or veggies as a dip. Creamy and spicy. Or try Chipotle Mayo!

hot sauce and sour cream, ready to be mixed

Make this as spicy as you want!

a bowl of spicy sour cream sauce

2. Pico De Gallo

You can also serve the Veggie Quesadillas with fresh Pico De Gallo! A cool and refreshing contrast to the quesadillas!

a bowl of Pico De Gallo

3. Guacamole!

The best guacamole recipe


Meal Prep Tip:

The flavorful veggie filling can be made ahead on Sunday for the busy week ahead and will keep 4 days in the fridge. Simply assemble and bake when ready to eat.

Vegetarian Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!

Can these be made Vegan?

Yes! A simple way to make these Veggie quesadillas vegan, is to sub-refried beans for the black beans. Slather them generously on the tortilla first then top with veggies and slices of avocado- both the refried beans and the avocado will add a nice richness.

Or you can make Creamy Cashew Cheese to add to the inside of the tortilla!

And of course, you can use melty vegan cheese or a vegan sour cream!

Farmers Market Veggie Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!

Farmers Market Veggie Quesadillas with black beans and farmer's market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!

Hope you love the Veggie Quesadillas as much as we do! Have a great week!



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Farmers Market Veggie Quesadilla

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: vegetarian dinner
  • Method: baked
  • Cuisine: southwest
  • Diet: Vegetarian


Farmer’s Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!


Units Scale

Quesadilla Filling:

  • 2 tablespoons olive oil
  • 1/2 an onion, diced (1 cup)
  • 4 garlic cloves, rough chopped
  • 4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 12 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.
  • 1 cup black beans (cooked or canned)
  • 2 tablespoons water
  • 1/4 cup cilantro, chopped- optional
  • 1 teaspoon lime zest- optional

4 x 10-12 inch tortillas (I used sundried tomato tortillas)

6 ounces shredded cheese- Oaxacan string cheese, mozzarella, pepper jack, etc. (or sub vegan cheese)

Spicy Sour Cream:

Serve with: Pico De Gallo!


  1. Preheat the oven to 400F  (or preheat grill to medium)
  2. Make the Veggie Filling: Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
  3. Assemble the Quesadillas:  Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
  4. Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
  5. To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.


Cooking options: 

  1. The quesadillas can also be grilled on a well-greased grill, rotating to create hash marks and taking care to not to burn.
  2. Quesadillas can also be pan-seared in an oiled skillet or grill pan on the stove.

The filling will keep 4 days in the fridge- so feel free to meal prep the filling for the workweek.

VEGAN VERSION: Either sub vegan cheese, use this creamy cashew cheese, or instead of using black beans, spread refried beans on the tortillas instead of the cheese. Serve with sliced avocado for extra richness.


  • Serving Size: One quesadilla with 1 tablespoon Spicy Sour cream
  • Calories: 474
  • Sugar: 7.1 g
  • Sodium: 1467.1 mg
  • Fat: 21.5 g
  • Saturated Fat: 7.7 g
  • Carbohydrates: 51.1 g
  • Fiber: 7.1 g
  • Protein: 22.1 g
  • Cholesterol: 32.7 mg



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  1. This had so much flavor. I did make my own black beans which adds a lot of flavor but this is killer! Will do again for sure!!

  2. This is my go to recipe when I have a few friends for lunch. It’s so easy to have everything ready ahead of time and pop it in the oven when folks arrive. Everyone loves it! I can even make it vegan for my husband and me and vegetarian for our guests

  3. Thank you for this delicious recipe that I come back to weekly! I love how I can change up the veggies with whatever I have in the fridge. I love using refried black beans with jalapeños for a little extra kick. These quesadillas are fast and easy to make on a weekday after work. Yum!

  4. These are amazing, so fresh and tasty! I had half the filling veggies and cilantro in my garden which made it an extra thrill. It was easy to make GF and dairy free w/ Quinoa tortillas and Daiya 3-cheese blend.

  5. Hi Sylvia,
    Thanks for another elevated recipe, it was spectacular! I love your website. I’m learning so much about flavor profiles, pairings and just how to put a different twist on plant-based meals…so insightful!

  6. Delish! Love the flexibility of the recipe. I used up a number of veggies hanging round in the fridge. Baked in the oven, flipping after 5 minutes. I may try it in my cast iron frying pan next.

    So easy to put together!


  7. Sauteed red pepper, sweet potato, broccoli, zucchini, onion and kale. Put it on rice with some salsa, cilantro and a Mexican cheese mix. Super good! Excellent way to use whatever you have. Definitely making again:)

  8. I must confess, I only had zuccini, but with red onion garlic cilantro and all the spices it was still fantastic! Mixed cheddar and mozarella for cheese. I never thought baking would make such a difference( I usually just do it on the stove). Really great, will make it again soon but with more ingredients lol. Thanks as always Sylvia, I recommend your blog to everybody!

  9. Absolutely love this recipe! We added jalapeños with the veggie mix. I might up the spices next time if I use the same amount of sweet potato as their sweetness really comes through. We doubled the recipe so we’d have several meals. SO glad we did that. Awesome! My carnivore husband agrees. We both really enjoy your recipes! Thanks so much!

  10. I made these tonight and they were wonderful. I cut the recipe in half because there are only two of us and I lightened up on the spices a little. I’ll be making these again.

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