Roasted Veggie Quesadillas

Name: Roasted Veggie Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 1 medium zucchini, chopped; 1 medium sweet red pepper, chopped; 1 cup frozen corn, thawed; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 4 tomato flour tortillas (10 inches); 1 cup shredded Mexican cheese blend; Optional: Guacamole, sour cream, salsa and sliced ripe olives

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

These quesadillas get their unique flavor from a special blend of roasted veggies. They’ll be a popular finger food at any gathering. —Taste of Home Test Kitchen

Roasted Veggie Quesadillas Tips

What else can you put in roasted veggie quesadillas?

If you want to make your roasted veggie quesadillas a little bit heartier, roasted sweet potatoes, black beans, diced avocados or mushrooms will do the trick! If you want a little more heat, add some chopped pickled jalapenos.

How else can you cook veggie quesadillas?

Quesadillas are really easy to make in the air fryer! As you roast the veggies, preheat your air fryer to 375°F. Put your tortilla in the bottom of the basket, load up one half with veggies, and fold the other half over. Spritz it with cooking spray and air fry for 5 to 7 minutes, or until the cheese is melted.

What sides go well with this roasted veggie quesadilla recipe?

This roasted veggie quesadilla recipe can easily be served as a meal on its own, but Mexican rice and refried beans are some classic Mexican sides. Round it out with a mojito as a refreshing sipper!

—Lauren Pahmeier, Taste of Home Associate Editor

TEST KITCHEN APPROVED

Roasted Veggie Quesadillas

5 Reviews Add your review

Yield:12 servings

Prep:15 min

Cook:20 min

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Ingredients

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Optional: Guacamole, sour cream, salsa and sliced ripe olives

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Directions

1
Preheat oven to 425°. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 10-15 minutes. Reduce heat to 350°.

2
Divide vegetable mixture evenly between 2 tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake until cheese is melted, 8-10 minutes.
3
Cut each quesadilla into 6 wedges. If desired, garnish with guacamole, sour cream, salsa and olives.