Fully loaded veggie quesadillas with roasted hatch chiles

Never feel guilty about eating Mexican food again. These quesadillas are literally loaded with vegetables and are a perfect dinner, especially for picky eaters. Not only are these quick to make, but they are also a healthy option.

Vegetable overload quesadillas

Serves 6


  • Nonstick cooking spray, olive oil or butter
  • 12 flour tortillas (or any other type you prefer)
  • 1 can black beans, drained and rinsed
  • 1 cup canned corn kernels (you can substitute fresh or frozen)
  • 2 roasted green hatch chilies (or you may substitute 6-ounce can green chilies)
  • 4 green onions, sliced very thin
  • 1/2 cup diced red onion
  • 1-1/2 cups shredded pepper jack cheese and cheddar cheese mix
  • Fresh cilantro


  1. Lightly oil the surface of a large pan. Place over medium heat.
  2. Lay one tortilla in the pan and sprinkle a small amount of cheese evenly over it. Add all of the veggies and top with fresh cilantro and a little bit more of the cheese.
  3. Cook the tortilla about three minutes flipping over and cooking an additional two to three minutes or until the tortilla is a nice golden brown color. Continue with the remaining quesadillas.
  4. Cut each quesadilla into wedges. Serve with sour cream or salsa.

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More quesadilla ideas

Fruit quesadilla
Mango and goat cheese quesadilla
Refried bean and spinach quesadilla


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