Farmer’s Market Veggie Quesadillas

Farmers Market Veggie Quesadillas

These veggie quesadillas are a delicious way to enjoy fresh summer produce and satisfy your cheesy cravings. They are loaded with colorful veggies like bell peppers, zucchini, sweet potato, and greens, as well as black beans and Mexican spices. You can easily adapt them to your taste and use whatever veggies you have on hand. They are also vegan-friendly and gluten-free adaptable!

Serve these quesadillas with homemade pico de gallo and spicy sour cream for a satisfying and flavorful meal!


  • 1 onion, diced
  • 4 garlic cloves, minced
  • 4 cups of finely chopped veggies of your choice (such as bell pepper, zucchini, corn, mushrooms, sweet potato, broccoli, etc.)
  • 2 cups of chopped greens (such as spinach, kale, chard, beet greens, turnip greens, etc.)
  • 1 (15-ounce) can of black beans, drained and rinsed
  • Salt and pepper to taste
  • 2 teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of cayenne pepper (optional)
  • 2 cups of shredded cheese of your choice (such as mozzarella, jack, cheddar, etc.) or vegan cheese
  • 8 tortillas (8-10 inch), gluten-free if needed
  • Oil for cooking


  1. In a large skillet over medium-high heat, heat some oil and sauté the onion and garlic until soft, about 10 minutes.
  2. Add the veggies and salt and pepper to taste and cook until tender, stirring occasionally, about 15 minutes. You may need to add some water or broth to prevent sticking or burning.
  3. Add the greens and black beans and cook until the greens are wilted and the beans are heated through, about 5 minutes.
  4. Stir in the cumin, smoked paprika, and cayenne pepper if using and adjust the seasoning as needed.
  5. Transfer the veggie mixture to a bowl and wipe the skillet clean.
  6. To make the quesadillas, heat the same skillet over medium heat and lightly oil it. Place one tortilla on the skillet and sprinkle 1/4 cup of cheese evenly over it. Spoon 1/4 of the veggie mixture over half of the tortilla and fold the other half over to form a half-moon shape. Press lightly with a spatula to seal.
  7. Cook until the cheese is melted and the tortilla is golden and crisp on both sides, flipping once, about 3 minutes per side.
  8. Repeat with the remaining tortillas, cheese, and veggie mixture. You can keep the cooked quesadillas warm in a low oven while you make the rest.
  9. Cut the quesadillas into wedges and serve with pico de gallo and spicy sour cream.

Pico de Gallo

  • 4 ripe tomatoes, diced
  • 1/4 cup of chopped cilantro
  • 1/4 cup of diced red onion
  • 1 jalapeño pepper, seeded and minced
  • Juice of 1 lime
  • Salt to taste

In a small bowl, toss together all the ingredients and season with salt to taste.

Spicy Sour Cream

  • 1 cup of sour cream or vegan sour cream
  • 2 tablespoons of hot sauce of your choice
  • Salt to taste

In a small bowl, whisk together all the ingredients and season with salt to taste.

Enjoy! 😋


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