Name: Veggie Quesadilla
Prep time: 5 min
Cook time: 15 min
Ingredients: 8 tortillas; 2 avocado; 1 lb white mushrooms; 1 red pepper; 1 red onion; 2 garlic cloves; 2 tbsp olive oil; ½ tsp salt; 2 cups mozzarella cheese (or queso)

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This easy vegetarian quesadilla is made with mushrooms, cheese, red pepper, garlic, onion and mozzarella. Sautéed veggies and avocado combine for the most flavorful Mexican, plant-based quesadilla exploding with melty cheese!

melted gooey cheese coming from inside a veggie quesadilla — buttery, flaky crust

YOU’LL LOVE THIS QUESADILLA

If you’re looking for a delicious meatless Monday recipe, try this easy Mexican-inspired, cheese loaded, mushroom quesadilla. Our family loves this scrumptious Southwestern appetizer because…

It’s fast and simple. I often serve these with my Instant Pot Eloté (Mexican street corn) for an easy dinner.
Healthy and plant-based, yet delicious.
Flavorful and customizable to your favorite veggies.
Cheese! Who doesn’t love cheese?!

INGREDIENTS

The ingredients for this Mexican vegetarian quesadilla are easily customizable to your favorite veggies; get creative!

tortillas– I used flour tortillas, but low carb/ grain-free may be used
avocados– ripe, medium in size
white mushrooms– portobello may also be used
red bell pepper – green peppers, poblano, or jalapeño may work too
red onion– sweet onions can be used as a substitute
garlic cloves
olive oil– vegetable oil or butter are flavorful options too
salt
cilantro– optional, garnish
mozzarella cheese– queso or “oaxaca” may also be used

onions and red pepper in a frying pan with a wooden spoon — add peppers and onion

onions and red pepper in a frying pan with garlic — add peppers and onion

HOW TO MAKE A QUESADILLA ON THE STOVE

Equipment needed: frying pan

Part 1: Sautée veggies

Chop onion and red bell pepper, then add them into a pan or large skillet with 2 tbsp of olive oil (or butter) and season with salt. Sauté over medium heat until soft. Next, add minced garlic cloves and stir until fragrant.
Chop mushrooms into slices and add them to the pan, sauté until soft and juicy.

tortilla with cheese and mashed avocado — cheese + avocado

tortilla with cheese, mashed avocado and sautéed vegetables — cheese + avocado

Part 2: Stuff the quesadilla

Make the quesadillas: take one tortilla and fill half with pieces of mozzarella cheese and the other half with mashed avocado. Then spoon the mushroom filling on the mozzarella side and fold the quesadilla, leaving the cheesy side on the bottom.
Heat a skillet with a piece of butter or a tbsp of oil, and warm the quesadilla.
Place it with the cheesy side to the skillet for the cheese to melt quickly. Then flip it to the other side to warm it. This process should take 1-2 minutes on each side. If the quesadilla starts to smoke, remove it from heat.

platter of quesadillas with avocados and a black marble background — serve with lime, cilantro or extra peppers

EXPERT TIPS

Adjustments

make it vegan-friendly by using vegan cheese or cashew spread.
make this recipe gluten-free and low carb by using gluten-free tortillas.
substitute mushrooms for black beans, spinach, extra peppers, or roasted sweet potatoes
replace mushrooms with protein/meat or tofu, depending on diet

Time-savers

use pre-made guacamole instead of avocados
canned mushrooms or minced garlic
sauté veggies ahead of time

stack of vegetable quesadilla slices with cilantro

FAQ

How do I make this in the air fryer?

Sauté or roast veggies ahead of time, then brush your quesadilla with melted butter. Air fry for approximately 5 minutes at 350 degrees, or until cheese is fully melted.

Best sides for quesadilla

Serve warm quesadillas with beans, rice, salsa or corn for a complete meal. I also serve this with Mexican corn casserole.

stack of vegetable quesadillas — crisp buttery tortillas every time

LEFTOVERS

Freeze for later

Freeze your quesadilla in an air-tight zippered bag for up to 3 months.

Fridge storage

Store in an air tight container in the fridge, then reheat in a pan with butter or in the oven at 350 degrees for 5-10 minutes.

gooey cheesy inside of a mushroom quesadilla

BEST QUESADILLA TOPPINGS

fresh cilantro or parsley
sour cream
ranch, chipotle or tabasco sauce
chili flakes
limes
jalapeño
red sauce
marinera sauce

mushroom stuffed veggie cheese quesadilla

Veggie Quesadilla

This easy vegetarian quesadilla is stuffed with mozzarella cheese, mushrooms, red pepper, onions and garlic. It's easy to make this cheesy entree right on your stovetop in under 15 minutes!

5 from 1 vote

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Course: Appetizer, Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings:

Calories: 309kcal

Author: chunkyinkentucky

Ingredients

8 tortillas
2 avocado
1 lb white mushrooms
1 red pepper
1 red onion
2 garlic cloves
2 tbsp olive oil
½ tsp salt
2 cups mozzarella cheese or queso

Instructions

Chop onion and red bell pepper, then add them into a pan or large skillet with 2 tbsp of olive oil and season with salt. Sauté over medium heat until soft. Next, add minced garlic cloves and stir until fragrant.
Chop mushrooms into slices and add them to the pan, sauté until soft and juicy.
Make the quesadillas: take one tortilla and fill ½ with pieces of mozzarella cheese and the other ½ with mashed avocado. Then spoon the mushroom filling on the mozzarella side and fold the quesadilla, leaving the cheesy side on the bottom.
Heat a skillet with a piece of butter or a tbsp of oil, and warm the quesadilla. First, place it with the cheesy side to the skillet for the cheese to melt quickly. Then flip it to the other side to warm it. This process should take 1-2 minutes on each side. If the quesadilla starts to smoke, remove it from heat.
Serve the quesadillas warm with toppings.

Notes

Toppings

Salsa/ cashew spread is perfect for vegan-friendly diets
hot sauce
cilantro

Freeze in an air-tight zippered bag for up to 3 months.