Farmer's Market Vegetarian Quesadillas

These were good. I added some garlic powder and salt and pepper when sauteing. And some chopped fresh basil too. I baked them in the oven instead of doing them in the skillet. I just brushed some olive oil on the tortillas, turned them oil side down on a baking sheet and put some filling and cheese on one side and folded over, then stuck them in a 425 degree oven for about 5 minutes to get a little crunch out of the tortillas. Thanks for a great idea!

I submitted this recipe, and you can use any vegetable you like--adding eggplant, spinach, or black beans also works well. Have fun using the fresh ingredients your family enjoys! This recipe makes 6 servings out of the 3 quesadillas. You can use reduced carb tortillas also, and more cheese, but this was created to be a healthy recipe ; ).

*** WORTHY OF TEN STARS ** These quesadillas were fantastic!! I also followed Nugget's suggestion of filling 1/2 of a large tortilla, folding over, and baking in the oven at 425 degrees for about 8-10 minutes or until brown. I also added some garlic powder and onion powder to the veggies while they were cooking. You can top the quesadillas with sour cream, salsa, and sliced avocado too. So healthy, so delicious! Excellent recipe!

This was lovely. So yum. I did use whole wheat tortillas for the boys and wrapped mine in Bibb lettuce, with a bit of my No-Guilt Zesty Ranch dip on the side. My husband, oldest son and I loved these. We ate every bit. The veggies do enough talking on their own that just fresh ground black pepper and sea salt on them while they are sauteing is plenty. This one's a keeper! So good.

Absolutely fabulous recipe! I added a bit of minced garlic, cracked black pepper and a bit of kosher salt to the veggies as they sauteed. I added some corn and black beans to the mix as well. I baked the tortillas in the oven vs. in the frying pan which was a lot easier. These were so delicious served with a roasted red pepper salsa, light sour cream, and homemade guacamole!

This is absolutely delicious. I admit I made the poor man’s version with green pepper instead of red, yellow onion instead of red and I omitted the squash. I prefer this to chicken quesadillas and will be making these regularly.

I used Nuggets suggestions and it was much improved. I found this recipe quick and easy and very nutritional. I cut calories by using just enough cheese to hold it together and by using only 1 low fat tortilla and folding it over. Nuggets suggestion to bake them is a definitely worth doing. It adds a little crunch. I also added crushed red pepper to get it a little kick and served it with salsa on the side.

These were great. I used 4 cups total chopped veggies (zucchini, yellow squash, onion, bell pepper). I added 3 cloves of garlic diced, a chipotle chili pepper in adobo sauce diced, and a can of lentils, rinsed. I used pepperjack cheese. I baked them in the oven at 425 for 5 minutes as recommended by Nuggets. I topped them with "Amy's Cilantro Cream Sauce" from this site. My husband loved them and he's not usually satisfied with vegetarian food.

Very good! I do these on the grill as well. Just wrag veggies in foil and when they are close to done, throw the wrap on the grill until browned on both sides. As stated by others, all veggies will do. Homemade tortillas are always the best, but this is a great speedy recipe.

These were great! My only suggestion would be to maybe add a little seasoning next time.

I don't like eating veggies unless I season them, so I added salt & pepper & garlic powder when I suateed them. I also added 3/4 cup of cilantro to sprinkle inside the quesadillas. I'd definitely make this again. Update from the following day: I made them again! The first time I made them using my George Foreman grill, but this second time I wanted to use my oven. I left them in the oven for 5 MINS @ 425. I liked them better on my George Foreman grill though. It's quicker and much easier.

Great base recipe. I am not a fan of squash or zucchini so made mine with cheddar, mushrooms, onion and spinach. These are great with the whole wheat tortillas and especially yummy with the spinach and herb tortillas!! :)

Very good! I used both orange and red bell peppers and did not use mushrooms. I like to add about 3/4 cup frozen corn to the onions/peppers/zucchini while sautéing in a little olive oil. Black beans (rinsed/drained) are a great addition, too. I put the tortillas under the broiler, flip them over, load them with cheese and veggies, broil a few more minutes to melt cheese, top with another tortilla, and broil a few seconds to get it crispy. That method means both tortillas are crispy, without adding any oil! These are a favorite in our house! Thanks for the yummy recipe!

UPDATE: I just made these again last night but on the grill. They turned out great. I put red peppers, muschrooms, and onions in foil with very little olive oil and some seasonings. Directly on the grill, I put zucchini and squash. I brushed them a little with balsamic vinaigrette in the middle of cooking b/c I realized 1/2 way through they were drying a bit and needed something on them. I don't know how long I kept them on the grill. I just watched them closely and turned when one side started looking done. After flipping the zuchnni and squash over I put the tortillas on the grill (over low heat). I put some cheese and cilantro on one side and added the veggies than a little more cheese and dropped the other tortilla on top. It was hard to fill over and a bit messy but it turned out really good. These are great! I followed the recipe to the T except left out the olive oil. I had trouble flipping the quesadillas over so both sides were brown but they still turned out excellent. I served these with salsa. I also added garlic powder, black pepper, and crushed red pepper to veggies.

Loved these. I used what we had on hand and from the garden on big wrap flavored tortillas. Yum!

I loved these! What I really loved about these quesadillas is that they were very healthy. I mean, it is all chopped fresh veggies. I also added some fresh spinach, fresh basil, and then dusted it with garlic powder as the veggies were sauteeing - as another reviewer recommended and that really worked well. They have that warm, melty, texture of a quesadilla without the oil you might get if you went to a restaurant. I think the mixture of these vegetables is really great - creates a delicious flavor).

good recipe as is, with the addition of pancetta people liked them a lot more ;) sorta negates the healthy factor though, but great addition.

Yum! I added a little salt, pepper, garlic powder and onion powder while cooking the vegetables. Then I baked them in the oven for 6 minutes at 425. Delish!

The quesadilla filling is also fantastic in a tortilla as a taco style filling - great for a vegetarian!

These quesadillas are really delicious. I followed the recipe exactly, though I did add a clove of garlic because I LOVE it. Also, I don't ever use cooking spray when making my quesadillas, I personally find that a dry skillet works best. Check out my review and photos here: http://www.paulasplate.net/2012/07/hearty-vegetable-quesadillas.html

Great idea and quite versatile!! I have made these several times now, always with a different list of veggies, depending on what I have in my fridge (carrots or corn make a great addition). I also add seasonings like basil, garlic or ginger, chili powder... and last time I sauteed it with some worcestershire sauce as well as the olive oil. Came out really tasty! Another modification was to add mayo or ranch dressing to the tortilla along with the veggies and cheese. Thanks for sharing your creativity!

Love it! did a few changes, added fajita chicken and it came out perfect! oh and so much healthier than the one you buy from a restaurant! thanks so much.

YUMMY!!! We LOVED these quesadillas! Baked as recommended by many others & they were a flavorful, crispy, & delicious dinner success! I added a clove of minced garlic to the veggies and then salt & pepper to taste. They were DELISH! I think could eat a whole plate of just the veggies by themselves! I also used less cheese, but that was just me trying to be good to my hips. Thank you for the fabulous recipe! Will be our new quesadilla of choice. :)

I didn't make these low fat, but I cooked up the veggies I had- broccoli, carrot matchsticks, portabella mushrooms, yellow pepper, and a small onion at the last minute and made the quesadillas like instructed, and omg. SO.GOOD.

Missing a "kick" otherwise pretty good.

Yummy! I love this versatile recipe, and the smaller I cut the veggies, the more likely my kids are to eat it. :)

This was awesome! I used a little bit of salt and pepper when cooking the veggies and I baked the tortillas as was suggested in many reviews. Served with sour cream and salsa but no one used the toppings - it was so flavorful by itself. My husband is definitely NOT into vegetarian meals but even he was impressed. Thank you so much for the great recipe.

These were so good! I have tried several variations based on what vegetables I have in my fridge. I found that sweet potatoes are delicious, as well as black beans, sour cream, and avocado. I add minced garlic to the sauted vegetables, as well as sometimes onion, and some spices (basil, oregano, salt/pepper). I would give it 5 stars but I think without the modifications for spices it would not be as good.

I made this tonight for dinner with my Quesadilla maker and they are so good! I did add salt and pepper to the veggies as they cooked and I also used cheddar and pepper jack cheese. My whole family enjoyed will def make them again!

I made this for dinner last night, although I went about it a little differently. I sautéed my veggies and set them aside. Then I melted a little butter in a frying pan over medium-low heat, put a tortilla in and swished it around to give the tortilla a light coating of butter. Then I put my veggies and cheese on half of the tortilla and folded over the other half. I carefully transferred it to a baking sheet covered with non-stick foil. Then I repeated the process with the next tortilla. I baked the tortillas at 350 for about 20 minutes, flipping them half way through. These were very good! Next time I will double the amount of veggies. I thought they could have used more. We enjoyed these and will definitely make them again. Thanks jrbaker!

Pretty good. I found that the veggies released so much moisture during cooking that the quesadilla became soggy. Not sure how to work around this next time, perhaps straining? The flavors are wonderful!

Yum!! Needed some additional spices (garlic, salt pepper, cumin, lime juice, etc.) and black beans but overall was delicious!

Excellent! I added garlic and baked mine. Will make again soon.

A great way to use up fresh veggies sitting in the crisper. I didn't have mushrooms so I left them out but otherwise I stuck with the recipe. I really liked how the flavors in the vegetables comes through, but my boyfriend insists on much more seasoning for his food, so I'll probably add a few spices next time. Thanks for sharing this recipe!

These are great, I agree... I like spraying them with some olive oil and putting them in the oven. I also added some garlic powder when cooking the veggies and I would add more garlic powder to the quesadillas when cooking them in the oven. Overall, great, and I really enjoyed them with the whole wheat tortillas.

I loved these! I used green bell peppers, zucchini, squash and onions out of my garden and sauteed with mushrooms in butter and soy sauce. Outstanding!

What can I say, but 'simple' 'healthy' 'quick' and very 'delicious'. Only added some sea salt and cracked black pepper. It doesn't need anything else. I'll add that these are just as good cold, so make a double batch and you'll have your lunch taken care of the next day.

Very good vegetarian entree! I added more veggies than called for in the recipes and used only 4 tortillas (yields 4 servings)

I really liked these. I probably doubled the zucchini, yellow squash, and red onion. One small one easily makes a cup. I didn't have the mushrooms, so I left them out and I subbed fresh green pepper for the red as it was what I had. The peppers and onions go great with the zucchini and yellow squash. I served it with a quick homemade guacamole. These are perfect in the summer when zucchini and yellow squash are abundant.

This is a great low-fat and delicious recipe! I sauteed 2 cloves of garlic with the onions first, then added the bell peppers. I then added the cumin, red pepper and chili podwer into the mixture. Once the onions were translucent, I added zuccini and squash. My husband and I love it and it's now a weekly meal in our home!

Wow! These tasted better then I thought they would. Next time I make these, I think I'll add some tomato to it. A great recipe.

Due to family preferences, I used yellow squash, zucchini, fresh mushrooms, and fresh tomatoes on wheat tortillas. I used a wide spatula and had no trouble flipping them in the skillet. One tip is to put a thin layer of cheese right next to each tortilla; it melts and acts like an edible glue to keep it all together. My kids, 9&11, loved these! I liked pan-roasting the veggies in olive oil and Italian seasonings first to get a glaze on them. This is a keeper! Thanks, jrbaker!

This may seem like an odd combination of ingredients, but these are so addictive. I find myself just chopping up a large batch of veggies, sautéing them, and storing them in the refrigerator so I can make anytime I’m in the mood for a snack or a quick easy meal.

Tastes great! I added dry ranch mix to the veggies while sauteing. It added a nice flavor.

Easy. I used fish with my veggies. Tastiness will depend on what you use in it.

These were delicious and I'll definitely be adding it to my routine. A great break from meat or fish every night. I added a can of black beans to the mix but otherwise didn't change a thing. Highly recommended!

This is the time of year when I make anything that has Zucchini in it! But this will be my "go to" recipe for quesadillas from now on. Omitted mushrooms and added garlic and fresh jalapeno from my garden.

Pretty basic stuff! Our family loves the uncooked wheat tortillas. I didn't have a red pepper on hand, but it was still good with everything else. In fact, we made the Mediterranean Wrap last night with all the same vegetables grilled, so we just threw in the left overs for this. Super good with grilled veggies!

Easy and delicious - can add whatever veggies you like.

This recipe was good. I would have put all the half a cup things mushroms are optional and use something more filling inside of them like meat or beans.

I omitted the peppers and added a can of black beans instead. I warmed up the quesadillas in the oven like others suggested and served them with salsa and sour cream. Délicieux!

awesome recipe! I used Wegman's roasted veggies instead of grilling them myself though. Makes for a fast, delicious and healthy dinner.

These were so delicious! I had leftover grilled vegetables which was perfect because had a smoky flavor. I omitted the mushrooms. I will definitely make these again, thanks!

I loved this recipe for the idea, but it does need some seasoning/spicing up. I added some garlic, chili powder and cilantro, and used the veggies I had on hand instead of the ones in the recipe. I baked the tortillas, and they turned out great. Served with light sour cream and lots of salsa! Very filling!

We just made these and they are wonderful! They are a perfect recipe for a light meal. If I were going to make them for dinner, I'd add some black beans and cumin/chili powder or some chicken. But the way the recipe is written is just right for a light meal. Thank you for submitting this. I was looking for a recipe to use up the summer veggies I had in the fridge.

These were great with salsa- even my meat-loving man said it was tasty. The only change I made was splitting the filling between two quesadillas, rather than three. This made the quesadillas thicker and more filling.

Delicious! Taste just like some grilled veggie quesadillas I often order in an upscale Mexican restaurant.

very good and very healthy! an easy way to use up some of the veggies from my garden. great quick weekday meal!

The recipe is good. Not sure if I would make again?

Loved this recipe, even my 5 yr old picky daughter loved it! I did add xtra cheese, only becuase I love cheese, thanks!

This recipe is great for a quick, healthy dinner. You could really use any veggie that you have on hand, but I recommend adding in some fresh minced garlic.You could also use corn tortillas for a more authentic taste.

I found this a bit bland, so I added fajita seasoning and used pepper Jack cheese. With these changes, the quesadillas are great!

Wow! What a wonderful recipe. I made it this time asper the recipe (except scaled down to 1 serving) and loved it. I also love, though, that I could make it with other ingredients, and that it's so quick to put together. I thought that with no spices it would be somewhat bland, but it wasn't at all. Thanks so much, jrbaker.

AWESOME. We did 4 servings and it yielded 2 quesadillas. The vegetable combination was excellent, you won't even miss the meat. Just be careful to not overdo the tortilla, I'd use medium heat and check it after the first minute or two.

Really Good and a great way to use up some of the bounty from my garden. I added fresh chopped tomatoes and fresh spinach to the veggies. I will be making these again! Thanks Jrbaker.

Throw in some chopped spinach and cilantro to add some green into the mix, while boosting the flavor. A great dish for healthy meal!

Pretty good. Not much to them, though. I would double the amount of veggies.

Really enjoyed the mix of veggies with the cheese to make the quesadillas. We had it as a late night dinner and prepped the ingredients earlier in the day. Just know that 8-tortillas is not enough as you will have leftover 'veggie mix.'

These are great for "meatless Mondays" at our house. You can switch out veggies to what you like.

Loved these! What a great idea. Was exactly what I was looking for when I searched for quesadillas. I followed the submitters advice and just used whatever fresh ingredients I had and sauteed with some garlic, salt, and added a tiny bit of sweet chilli sauce. I ended up cooking them in our sandwich press. Husband has been raving about them all night. Thanks for this idea!

Loved, loved, loved this recipe. A great way to use up veggies from our CSA. My 4 year old enjoyed them as well.

Very easy and yummy. I added eggplant too and put a bit of adobo on my veggies while cooking. I took this treat to a picnic and it was great!

These are simple to make and very good to eat. I will cook these again.

Tried this tonight to use up the abundance of veggies from my garden....it was very yummy! I used regular onion instead of red, left out the green pepper and canned mushrooms insted of fresh. I reccomend using a quesadilla maker if you have one. (they make perfect quesadillas and only cost about $20, well worth it). I will definitely make this recipe again!

These were pretty good and almost healthy.

This was okay, but lacked a bit of flavor, or spice. I would have liked it to be a bit more flavorful.

These were delicious. I added some black pepper and just a tad of cayenne, and didn't bother to measure the veggies, just threw it all together. I will definitely make these again.

Very good. A good short cut is to use your George Foreman grill.

This was really really good!

surprisingly filling!

These were delicious! Even my husband who hates squash and zucchini loved them. Definitely a keeper in our house!

This was OK. Needed some seasoning though, very bland.

Very good quesadillas! At-work version: We sliced the veggies rather than chopping and they were perfect. Cooked them the night before and then threw them together at work the next day. We melted the cheese on top of veggies, open-faced in the toaster oven, placed 2nd tortilla on top and toasted it - didn't need the cooking spray. They came out perfect and everyone really enjoyed the flavor. We used light sour cream for dipping.

Pleasantly surprised by these, my other half especially thought they tasted better than they sounded. I used what ever veggies I had left in the fridge which were - red and green pepper, courgette, red onion, carrot and a few cherry tomatoes. I did add a few slices of turkey for my other half. Will be making again. Very filling and a great way to use up those bits left in the fridge.

These were really good. Even my husband who was skeptical of the vegetable filling liked them. I do find it easier to put the ingredients on half of one tortilla and then fold it over, rather than trying to flip a full-size filled tortilla.

Awesome. We loved this. I was even able to get my 9 yr old to eat these up. He usually complains about veggies. I added some fresh spinach and diced tomato to the veggie mixture at the very end of the saute. Served with salsa and spanish rice. Thanks!

Goes in _my_ Recipe Box.

These were perfect besides one small thing. Either I miscalculated or these weren't enough vegetables. As long as you put in say another half a cup of vegetables, then these are perfect!

Simple and good starting point for a tasty meal. It's one of those recipes that welcomes creativity. I highly recommend adding your favourite herbs and spices as the recipe is quite bland on it's own. I added flat leaf parsley and pepper. I can see how a clove of garlic, as others have recommended would make a welcome addition. I'll definitely do this one again.

So good! We used spinach, mushrooms, peppers and onions. A delicious and quick meal!

My husband and I are not vegetarians and we loved this!

I have made this and found if you remove the yellow squash and add diced green chili, it gives it a more authentic taste. I also added a salsa to dip.

Amazing and quick! I first sauteed onions and garlic. Then added the squash, zucchini, red and green bell pepper, mushrooms, corn, and black beans. To spice it up a bit I added sea salt, ground pepper, chili powder, cumin, and oregano to the mix as it all cooked. I used Mexican blend of cheese from Safeway market. Wonderful!

FANTASTIC!! Just made this today for myself for lunch for the first time. I did load it up a bit more with veggies, and as others stated, folded in half and put in my toaster oven. I was afraid all the goodies would fall out if I tried to flip it in the skillet. To my surprise, my husband who is strictly a meat and potato man, wanted a sample. He REALLY liked it and said next time to make him one also. Will definitely make this often. It is so tasty and healthy.

Baked them in the oven and they turned out fantastic. Only thing I changed was a Mexican mix of cheese instead of Cheddar and I add salt and pepper while sauteing the veggies.

Wasn't looking forward to chopping up a lot of veggies and then cooking up the Quesadillas without ANY spicing.....so I loaded up on a veggie spice mix. Found the combination of the cheese with the spices to be very flavourful! Don't think I'd try this without any spices.

exceptional!

This is a good base recipe. I grilled the veggies tossed with olive oil, balsamic vinegar, salt and pepper. Served with homemade salsa and sour cream. Yum!

My husband really loved these and cannot wait to have them again. I have a feeling this will become a weekly fav for my family. I did not hav bellpepper so I used tomatoe and I used butter instead of oil