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Farmers Market Veggie Quesadilla Recipe

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4.1 from 28 reviews

This Farmers Market Veggie Quesadilla is a vibrant, vegetable-packed dish ideal for a wholesome lunch or dinner. Featuring a medley of garden-fresh veggies sautéed with aromatic spices, black beans for protein, and melty cheese encased in a crispy baked tortilla, this recipe offers a satisfying and flavorful meal with a kick of spicy sour cream on the side.

Ingredients

Veggie Filling

  • 2 tablespoons olive oil
  • 1/2 onion, diced (about 1 cup)
  • 4 garlic cloves, roughly chopped
  • 4 cups finely chopped vegetables (bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc.)
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1-2 cups chopped greens (beet greens, turnip greens, spinach, chard, etc.)
  • 1 cup black beans (cooked or canned)
  • 2 tablespoons water
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon lime zest (optional)

Assembly and Serving

  • 4 large flour tortillas
  • 2 cups shredded cheese (about 1/2 cup per quesadilla)
  • 1/4 cup sour cream or yogurt
  • 2-3 tablespoons hot sauce (fermented hot sauce recommended)
  • Olive oil for brushing

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) or preheat a grill to medium heat to prepare for baking the quesadillas.
  2. Prepare the Veggie Filling: Heat olive oil in an extra-large skillet over medium-high heat. Add the diced onion and chopped garlic; sauté for 3-4 minutes until fragrant and translucent.
  3. Cook Vegetables: Reduce heat to medium and add the finely chopped mixed vegetables along with salt. Stir occasionally and cook for about 10 minutes until the veggies soften and release their liquids; lower the heat if necessary to avoid burning.
  4. Add Spices and Greens: Mix in the oregano, cumin, coriander, and chili powder thoroughly. Then add the chopped greens and black beans along with 2 tablespoons of water. Cook for 1-2 minutes until the greens wilt. Remove from heat and fold in optional cilantro and lime zest for extra flavor.
  5. Assemble the Quesadillas: Lay out a large flour tortilla. Evenly scatter about 1/2 cup shredded cheese over the entire tortilla. Spoon about 1 cup of the veggie filling over half of the tortilla. Fold the tortilla in half to enclose the filling and cheese.
  6. Prepare for Baking: Lightly brush the outer side of the folded tortilla with olive oil to help it brown crisply in the oven.
  7. Bake: Place the quesadilla directly on the oven rack or on a parchment-lined baking sheet. Bake for 15 minutes, flipping halfway through, until the tortilla is golden brown and crispy and the cheese inside is melted.
  8. Make Spicy Sour Cream: While the quesadillas bake, mix 2-3 tablespoons of hot sauce into 1/4 cup sour cream in a small bowl to create the spicy dipping sauce.
  9. Serve: Cut each quesadilla into 4 wedges. Serve hot with spicy sour cream and your choice of pico de gallo or fresh salsa on the side.

Notes

  • Use a variety of finely chopped vegetables to ensure quicker and even cooking.
  • Chopping the veggies small is key for achieving tender filling in a short cooking time.
  • You can customize the veggies based on seasonal availability or preference.
  • If you prefer a crunchier quesadilla, you can broil it for the last 1-2 minutes instead of baking on a lower rack.
  • Sour cream can be substituted with yogurt for a tangier and lower-fat option.
  • Adjust the amount of hot sauce in the spicy sour cream to suit your heat tolerance.

Find it online: https://justsosavory.com/farmers-market-veggie-quesadilla-recipe/