This loaded vegetarian quesadilla recipe is one the tastiest around—and it’s packed with veggies! It’s perfect for wholesome dinner thoughts for kids, and adults too.

We designed it as a lunch or healthful dinner idea for children. but simply: it’s one in all my preferred things we’ve made currently! So allow’s just say it extends to absolutely everyone, irrespective of your age. It’s complete of candy potato, black beans, spinach, cumin, and garlic, and features a brand new herbal American Colby cheese variety that’s simply come in the marketplace. put it over the pinnacle and make our selfmade Spinach Tortillas to up your veggie quotient even greater! This quesadilla additionally works for packing in a wholesome youngsters lunch. maintain analyzing for the recipe and a chunk greater approximately the cheese.


Ok, so maybe you’re wondering why does each person want a quesadilla recipe? A quesadilla is as easy as setting two tortillas together and including cheese! We do consider you there. at the flip aspect, we consume numerous the ones throw-together quesadillas, and there’s no longer quite a few nuance in taste. They satisfy, however lack intensity. Now i am now not exaggerating once I say that this veggie quesadilla recipe is one of the fine quesadillas I’ve had! The reason is that it’s flavored very intentionally, and each aspect adds some thing unique. here are all the secrets and techniques to this loaded veggie quesadilla recipe:

  • Cheese: if you’re going to make a standout veggie quesadilla, it’s were given to have excessive high-quality cheese. We used the yank-style Colby from Applegate’s new Naturals line. both Alex and i have been pleasantly surprised at how well developed the taste became. it's miles simply the proper fit for this quesadilla — we’d suggest looking for it at your neighborhood grocery. at the same time as it’s a touch non-trendy to use cheese slices as opposed to shredded cheese in a quesadilla, we adore how clean it's miles and that there was no mess on our stovetop! in case you opt for shredded cheese, there’s also a shredded range in Applegate’s Naturals line.
  • Sweet Potato: candy potato is our new trick to making a supremely delicious veggie quesadilla. Why? now not most effective does it add a lightly candy flavor, it makes the entire quesadilla fluffy and gooey with out the want of additional cheese. Plus, it’s full of vitamins.
  • Black Beans: No real secrets and techniques here, but who doesn’t love the precise mixture of candy potato and black beans?
  • Spinach: veggies are nutrient-dense and undeniably one of the first-rate matters for you. This recipe doubles up on spinach, the use of sauteed spinach in the veggie filling after which spinach inside the tortillas themselves! if you have time, making our home made Spinach Tortillas is a amusing assignment–specially with children.



  • 1/2 cup mashed sweet potato (about 1 medium)
  • 4 cups spinach
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 cup black beans
  • 4 8-inch flour or corn tortillas, like our Homemade Spinach Tortillas
  • 4 slices Applegate Naturals American-Style Colby Cheese
  • Kosher salt


  1. Cook the sweet potato: Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)
  2. Cook the spinach: Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.
  3. Assemble the tortilla: Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.
  4. Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)

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