Delicious Cheesy Vegetable Quesadilla

I made these delicious cheesy vegetable quesadillas in both the sandwich maker and in a nonstick skillet to compare the two. Both were delicious, however, the sandwich maker quesadilla came out very crispy, faster, and less messy than the skillet quesadilla. Watch me make both.

Paired with sour cream, fresh tomatoes, and fresh lime wedges, this cheesy vegetable quesadilla was delicious!


-2 tablespoons of olive oil

-1 tablespoon of butter, plus more softened butter for tortillas

-1 small red onion, chopped

-1 medium jalapeño, membranes and seeds removed, diced

-1/2 extra large red pepper, diced

-1 large green pepper, diced

-1 teaspoon of ground cumin

-1/2 teaspoon of chili powder

-4 large baby Bella mushrooms, sliced thinly

-1 cup fresh baby spinach, roughly chopped

-2 tablespoons of chopped fresh parsley (fresh cilantro would be great too, if you have it), plus more for serving

-1 15.5 ounce can of black beans, drained and rinsed

-Lime juice (one fresh lime), plus extra lime wedges for serving

-1 teaspoon of garlic paste

-Salt, to taste

-2 fajita sized flour tortillas for each quesadilla

-Cabot’s seriously sharp cheddar cheese, 8 ounces, shredded


Sauté your vegetables, spices, and herbs in the olive oil and butter on medium high heat in your skillet.

Add in the black beans when the veggies begin to get soft. Add fresh lime juice to the pan. Season with salt to taste.

Meanwhile, grate your cheese.

Butter the tops of your tortillas.

Heat up your sandwich maker, or skillet, whichever you choose to use.

Place the buttered tortilla, buttered side down, in the sandwich maker, or the skillet. Put the shredded cheese on top. Then add the sautéed veggies and beans. Then add more grated cheese. And then place the second tortilla buttered side up on top. If using the sandwich maker, clamp the lid down an timer for two minutes. In two minutes, it is ready! If using a skillet, flip the tortilla when the underside is golden brown. Don’t overfill the tortillas like I did, ha ha! Although it was messy, it was still delicious!

Top with fresh parsley or fresh cilantro. Serve with sour cream, sliced grape tomatoes, and lime wedges. Guacamole, avocado, salsa, or pico de gallo would be great accompaniments as well.

Please let me know in the comments if you make this recipe.


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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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