Farmers Market Veggie Quesadilla Recipe
Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!
How to Make the Best Farmers Market Veggie Quesadilla
These Farmers Market Veggie Quesadillas are the perfect way to use up all those beautiful seasonal vegetables you bring home from your local market. Packed with bell peppers, zucchini, mushrooms, and hearty black beans, these quesadillas are satisfying enough to serve as a main course while still feeling light and fresh.
The secret to these amazing quesadillas is the blend of Mexican spices—cumin, coriander, oregano, and chili powder—that transforms simple vegetables into something truly crave-worthy. The addition of fresh greens adds an extra nutritional boost, and the optional cilantro and lime zest brighten up every bite with a burst of fresh flavor.
Don’t skip the spicy sour cream! It takes just seconds to whip up and adds the perfect creamy, tangy contrast to the crispy tortilla and savory filling. Serve these alongside some fresh pico de gallo for a complete meal that’s both healthy and incredibly delicious.
Farmers Market Veggie Quesadilla
Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!
Ingredients
Veggie Filling
Spicy Sour Cream
Instructions
Prepare the Filling
- Preheat the oven to 400F (or preheat grill to medium).
- Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant.
- Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften and release their liquid, about 10 minutes (lower heat if needed).
- Add the oregano, cumin, coriander, chili powder and give a good stir.
- Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt, 1-2 minutes. Turn heat off.
- Stir in optional cilantro and lime zest.
Assemble and Bake
- Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla.
- Fold the tortilla in half so the filling is encased with cheese. Brush the outer side of the tortilla with oil.
- Place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through.
- Bake until tortilla is crispy and cheese is melty.
Serve
- Cut each quesadilla into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo.
- To make the spicy sour cream, simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.
Notes
- Chop the veggies small so they cook faster.
- Use any combination of seasonal vegetables you have on hand from the farmers market.
- For a vegan version, use dairy-free cheese and vegan sour cream.
- You can also cook these on a grill or in a skillet on the stovetop.
