Fajita seasoning makes this cheesy roasted vegetable quesadilla an easy way to get more healthy nutrients into your day.
Simple Meals Like This Make Healthy Eating Easy
One of my favorite health hacks is adding more vegetables to my favorite foods. This roasted veggie quesadilla is a prime contender and a quick meal I can make on the fly for lunch or dinner. Plus, it sneaks extra nutrition into the simplest dishes while adding lots of flavor.
First, I toss my homemade fajita seasoning with cauliflower, onion, and bell peppers to give them a Mexican spiced boost then roast the vegetables for more caramelized sweetness.
I top a flour tortilla with Pepper Jack cheese as a bed for the veggies, then top them with more cheese to make a melted glue. While you could cook your tortilla in a skillet with oil, I prefer butter for a golden-crusted quesadilla crunch.
Enjoy!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Cauliflower — RIch in vitamins C & K plus fiber, I choose a whole head of cauliflower to cut myself for maximum freshness.
- Bell peppers — Another set of antioxidant powerhouses loaded with vitamin C, I usually use red and green bell peppers but feel free to sub yellow or orange.
- Onion — Caramelized roasted onion really delivers on sweetness and I don’t skimp here. I go back and forth between yellow and red onion depending on what’s on hand.
- Oil — A drizzling of neutral, flavorless oil helps the seasonings stick to the vegetables and brown in the oven as they roast.
- Fajita seasoning — I choose to make my own fajita seasoning mix so I can control the salt, but a good store-bought brand works fine too.
- Pepper Jack cheese — Sometimes I shred, sometimes I slice, but I always use soft, meltable cheese for quesadillas.
- Butter — Frying the quesadilla in butter creates a golden crisp crust, even more so than you’d get with oil.
- Flour tortillas — I look for the fluffiest flour tortillas I can find, usually about 8 inches in diameter. I’ve had pretty good luck with low-carb versions too.
How to Make a Vegetable Quesadilla
- Prep the vegetables. Slice the veg in similar sizes so they cook evenly. You can do this 2-3 days in advance and store in the fridge until ready to roast.
- Season the vegetables. I toss the vegetables with oil and fajita seasoning directly on the baking sheet to minimize more dishes to wash.
- Roast the vegetables. Roast the vegetables in a 425°F oven for 20-25 minutes, flipping and tossing halfway through cooking time. This step can be done as meal prep. Refrigerate the roasted vegetables for up to 3 days before making the quesadilla.
- Assemble the quesadilla in the pan. Melt the butter in a large non-stick skillet over medium heat Place a tortilla in the skillet, sprinkle with cheese and top with half of the veggies. Sprinkle with a little more cheese and then place the second tortilla on top.
Heidi’s Tip: The cheese acts as the glue that holds everything together, so you want there to be a layer on both sides of the veggies (touching the tortillas) to prevent anything from falling out.
- Cover the pan with a lid and cook for 3-4 minutes. Flip when the bottom of the tortilla is golden.
- Cook the other side for another 3-4 minutes. You may need to lower the temperature if the tortilla is browning too quickly but the cheese isn’t melting.
Heidi’s Tip: Cook the quesadilla on medium to medium-low heat so the cheese melts and the tortilla doesn’t burn.
Additions and Variations
- Use grilled vegetables instead of roasting them in the oven
- Add chopped jalapeño or slivered pasilla peppers to the veggie mix
- Add refried beans, pinto beans, or cilantro lime rice to the quesadilla
- Try it with grilled chicken or steak
- Use a different type of cheese such as Monterey Jack, mild cheddar, Mexcian melting cheese, or even mozzarella
What to Serve With Vegetable Quesadillas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
Roasted Vegetable Quesadilla
Ingredients
- ½ head cauliflower , cut into florets
- ½ small green bell pepper , cored and sliced
- ½ small red bell pepper , cored and sliced
- ½ medium yellow onion , peeled and sliced
- 2 tablespoons oil
- 2 teaspoons fajita seasoning
- 1 tablespoon butter
- 4 (8-inch) flour tortillas
- 2 cups shredded Pepper Jack cheese , or 8 slices
Instructions
- Roast the veggies. Preheat the oven to 425°F. Place the cut vegetables on a baking sheet and drizzle with the olive oil. Toss to coat. Sprinkle the veggies with the fajita seasoning and toss again. Roast the vegetables for 25-30 minutes, flipping the vegetables halfway through if desired. Remove from the oven and set aside.½ head cauliflower, ½ small green bell pepper, ½ small red bell pepper, ½ medium yellow onion, 2 tablespoons oil, 2 teaspoons fajita seasoning
- Cook the quesadillas. Melt the butter in a large non-stick skillet over medium. Add one tortilla and sprinkle with half of the cheese. Top with the roasted vegetables. Sprinkle with the remaining cheese and top with the other tortilla. Cover with a lid and cook for 3-5 minutes or until golden on the bottom. Lower the heat if the tortillas brown too quickly. Flip the quesadilla, cover, and cook for another 3-4 minutes or until the cheese is melted.1 tablespoon butter, 4 (8-inch) flour tortillas, 2 cups shredded Pepper Jack cheese
- Cut into wedges and serve with salsa or pico de gallo.
Notes
Nutrition
More Mexican Recipe Ideas
- Stuffed Pasilla Peppers
- Chicken Fajitas
- Chipotle Chicken Taquitos
- Baja Fish Tacos
- Shrimp Tacos with Avocado Crema
- Vegetable Burrito Bowls
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