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Farmers Market Veggie Quesadilla

 Vegetarian Quesadillas filled with farmer’s market veggies like bell peppers, zucchini, sweet potato, greens, black beans and melty cheese (optional) seasoned with savory Mexican spices. Serve this with Pico de Gallo and spicy sour cream! Vegan-adaptable and Gluten-free adaptable!

Farmers Market Veggie Quesadilla


Quesadilla Filling:

  • 2 tablespoons olive oil
  • 1/2 an onion, diced (1 cup)
  • 4 garlic cloves, rough chopped
  • 4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon 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 cilantro, chopped- optional
  • 1 teaspoon lime zest- optional
  • 4 x 10-12 inch tortillas (I used sundried tomato tortillas)
  • 6 ounces shredded cheese- Oaxacan string cheese, mozzarella, pepper jack, etc. (or sub vegan cheese)

Spicy Sour Cream:

  • 1/4 cup sour cream (or yogurt)
  • 2–3 tablespoons hot sauce (fermented hot sauce is great here)


  1. Preheat the oven to 400F  (or preheat grill to medium)
  2. Make the Veggie Filling: 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 (check) and release their liquid, about 10 minutes (lower heat if need be). 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.
  3. Assemble the Quesadillas:  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 (see photo). Brush the outer side of the tortilla with oil, and 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.
  4. Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
  5. To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

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