I have a soft spot for a good veggie quesadilla. There’s something about a golden, crispy tortilla giving way to gooey, melty cheese that always hits the spot. The roasted sweet potatoes add this caramelized, smoky sweetness that pairs perfectly with the kick of jalapeño and warm spices. Whether I’m making a quick weeknight meal or feeding a crowd, these quesadillas never disappoint. And don’t even get me started on the creamy cilantro-lime sauce—it’s the kind of thing you’ll want to drizzle on everything.
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💭 Smoky, cheesy veggie quesadillas you’ll devour!
These vegetarian quesadillas aren’t just another cheesy snack—they’re a perfect mix of bold flavors, crispy tortillas, and a filling that actually feels hearty and satisfying. The smoky, roasted sweet potatoes add richness, the black beans make them extra filling, and the fresh pops of corn and bell pepper bring just the right amount of crunch. And when you dip them into that creamy cilantro-lime sauce? It’s game over. Whether you’re making them for a quick weeknight dinner or a casual get-together, these always get devoured fast.
Love a quick Tex-Mex inspired meal? Check out my sweet potato black bean tacos, enchilada casserole, street corn salad and breakfast quesadilla.
📋 Ingredients and notes
To make this veggie quesadilla, you’ll need flour tortillas, sweet potatoes, black beans, corn kernels, red onions, bell pepper, olive oil, jalapeno, a Mexican cheese blend, chili powder, cumin, smoked paprika, salt, and black pepper.
For the dipping sauce, make sure you have sour cream, honey, lime juice, garlic powder, fresh cilantro, salt, and pepper.
Variations & Substitutions
- Flour tortillas. Whole wheat, corn, or gluten-free tortillas work as alternatives.
- Sweet potatoes. I recommend roasting the sweet potatoes, but if you want to skip that step, you can also microwave it.
- Black beans. You can also use pinto beans, kidney beans, or even refried beans for a creamier texture.
- Corn. You can use fresh, canned, or frozen corn kernels.
- Jalapeño. Adds heat to the quesadilla. Adjust spice levels by using Serrano peppers for extra heat or omit for a milder dish.
- Vegetables. Feel free to add or swap out with your favorite veggies. You can use zucchini, carrots, broccoli, spinach, and so much more!
- Mexican cheese blend. Usually a mix of cheddar, Monterey Jack, and queso asadero. Substitute with sharp cheddar, pepper jack, or a dairy-free cheese alternative.
- Add protein like crumbled tofu, tempeh, or mushrooms.
- Dipping sauce. Experiment with other dipping sauces like avocado cilantro sauce, poblano sauce, habanero salsa, or mango salsa!
Make vegan quesadilla
To make this recipe vegan, you’ll need to substitute the Mexican cheese blend with a dairy-free cheese alternative and swap out sour cream with coconut cream.
Shruthi’s Top Tip
Roast the sweet potatoes until golden and slightly crispy—this gives them a deep, caramelized flavor instead of turning mushy.
- Spread cheese under and over the filling before folding—it helps hold everything together when you flip it.
- Heat your skillet first before adding the quesadilla; this prevents sticking and helps it crisp up evenly.
- No need for oil when crisping the tortilla—dry heat gives you that perfectly golden, restaurant-style crunch.
- If you like extra heat, leave the jalapeño seeds in or swap in a spicier pepper like serrano.
- Press down lightly with a spatula while cooking to get even browning and help the cheese melt into everything.
📖 How to make vegetarian quesadillas
Step 1:
Preheat oven to 400°F (200°C).
Step 2:
Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
Step 3:
Spread them evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
Step 4:
In a large skillet, heat a little oil over medium heat. Add the red bell pepper, red onion, corn, and jalapeño. Sauté until slightly softened, about 5 minutes.
Step 5:
Stir in the black beans and roasted sweet potato. Cook for another 2-3 minutes to combine flavors. Remove from heat and stir in the chopped cilantro.
Step 6:
Heat a clean skillet or griddle over medium heat. Place one tortilla on the skillet. Sprinkle half with shredded cheese, then spoon the sweet potato mixture on top.
Step 7:
Sprinkle more cheese over the mixture, and fold the tortilla in half. Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted. Repeat with remaining tortillas.
Step 8:
In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, honey, garlic powder, and a pinch of salt. Adjust seasoning to taste.
Step 9:
Cut the quesadillas into wedges and serve warm with the creamy cilantro-lime dipping sauce on the side. Enjoy!
🍴 How to serve veggie quesadillas
These vegetarian quesadillas are so good that you’ll want to eat them any time of day—appetizer, lunch, or snack! I love pairing them with elotes in a cup, loaded vegetarian nachos, or a veggie taco salad. And, of course, no quesadilla is complete without pico de Gallo, guacamole salsa, or a cilantro lime dip on the side!
🍴Storage and reheating suggestions
Make the filling ahead of time for an even quicker meal—just assemble and cook when you’re ready to eat.
Skip the microwave—it makes them soft. Instead, reheat in a dry skillet over medium heat for a couple of minutes per side to bring back that crispy texture. You can also reheat it in an air fryer set at 375°F for 5-7 minutes.
🍴 More Tex Mex inspired recipes
If you like this recipe, check out my other delicious Tex Mex recipes:
Spring Pea Pasta
No Chill Chocolate Chip Cookies
Creamy Wild Rice Soup
Air Fryer Tortilla Chips
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Veggie Quesadillas
Ingredients
For the quesadilla:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt, to taste
- black pepper
- 1 cup black beans, rinsed and drained
- ½ cup corn kernels, fresh, frozen, or canned
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- 1 cup Mexican cheese blend, shredded, or vegan cheese, if desired
- 4 large flour tortillas
For the dipping sauce:
- ½ cup sour cream, or Greek yogurt for a lighter option
- 1 squeeze lime
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
- In a large skillet, heat a little oil over medium heat.
- Add the red bell pepper, red onion, corn, and jalapeño. Sauté until slightly softened, about 5 minutes.
- Stir in the black beans and roasted sweet potato. Cook for another 2-3 minutes to combine flavors.
- Remove from heat and stir in the chopped cilantro.
- Heat a clean skillet or griddle over medium heat.
- Place one tortilla on the skillet. Sprinkle half with shredded cheese, then spoon the sweet potato mixture on top. Sprinkle more cheese over the mixture, and fold the tortilla in half.
- Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
- Repeat with remaining tortillas.
- In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, honey, garlic powder, and a pinch of salt. Adjust seasoning to taste.
- Cut the quesadillas into wedges and serve warm with the creamy cilantro-lime dipping sauce on the side. Enjoy!
Notes
- Roast sweet potatoes until caramelized for max flavor.
- Cheese goes under and over the filling for a better seal.
- Use a dry skillet—no oil needed for a crispy tortilla.
- Press lightly while cooking for even browning and melting.
- Let rest before cutting so the filling stays put.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
