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Extra Cheesy Veggie Quesadilla (Easy!)

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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?!
quesadilla ingredients, including red pepper, tortillas, garlic, butter, avocado, red onion, mushrooms, lime and cilantro
delicious, plant-based ingredients

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

HOW TO MAKE A QUESADILLA ON THE STOVE

Equipment needed: frying pan

Part 1: Sautée veggies

  1. 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.
  2. Chop mushrooms into slices and add them to the pan, sauté until soft and juicy.

Part 2: Stuff the quesadilla

  1. 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.
  2. Heat a skillet with a piece of butter or a tbsp of oil, and warm the quesadilla.
  3. 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
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 309kcal
Author: Amber

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.
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. 
 
 

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 534mg | Potassium: 546mg | Fiber: 5g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 26mg | Calcium: 187mg | Iron: 2mg

Other Mexican recipes…..

cheesy Doritos with chicken, beans, cilantro and tomatoes

Mexican Doritos Chicken Casserole

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Mango Salsa

Mexican street corn with sauce, cojita cheese, cilantro

Instant Pot Street Corn

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