Save A hearty, flavor-packed quesadilla filled with a medley of roasted autumn vegetables, creamy cheese, and warming spices—perfect for cozy evenings or a satisfying lunch.
I first made these loaded veggie quesadillas on a cool October evening after a trip to the farmers market. The roasted veggies were so sweet and satisfying, we kept coming back for seconds.
Ingredients
- Butternut squash: 1 cup, peeled and diced
- Sweet potato: 1 cup, peeled and diced
- Red bell pepper: 1, chopped
- Red onion: 1 small, chopped
- Cremini mushrooms: 1 cup, sliced
- Olive oil: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Ground cumin: 1/2 teaspoon
- Salt and black pepper: to taste
- Flour tortillas: 8 large
- Monterey Jack cheese (or mozzarella): 2 cups, shredded
- Sharp cheddar cheese: 1 cup, shredded
- Fresh cilantro: 1/4 cup, chopped
- Butter: 1 tablespoon (for cooking)
- Optional additions: 1 small jalapeño, thinly sliced; 1/2 cup black beans, drained and rinsed; sour cream, guacamole, or salsa for serving
Instructions
- Roast vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss butternut squash, sweet potato, bell pepper, red onion, and mushrooms with olive oil, smoked paprika, cumin, salt, and black pepper. Spread on the baking sheet and roast for 20–25 minutes until tender and slightly caramelized, stirring halfway.
- Prepare filling:
- Let roasted vegetables cool slightly. Stir in black beans and jalapeño if using.
- Assemble quesadillas:
- Heat a non-stick skillet or griddle over medium. Place one tortilla on the pan, sprinkle with cheeses, a layer of roasted vegetables, and cilantro. Top with another tortilla.
- Cook:
- Cook 2–3 minutes per side, pressing gently, until golden and the cheese is melted. Repeat with remaining tortillas and filling.
- Serve:
- Slice into wedges and serve hot with sour cream, guacamole, or salsa.
Save These quesadillas have become a favorite weeknight meal for my family. We love layering in extra veggies and letting everyone choose their own toppings.
Required Tools
Baking sheet, parchment paper, large bowl, non-stick skillet or griddle, spatula, knife, cutting board
Allergen Information
Contains wheat and milk. For dairy-free: use plant-based cheese and oil instead of butter. Always check labels for hidden allergens.
Nutritional Information
Per serving: 410 calories, 20 g total fat, 46 g carbohydrates, 15 g protein
Save Serve these while hot and crispy for best texture. They are guaranteed to be a crowd-pleaser at any table.
Recipe FAQ
- → Can I substitute other autumn vegetables?
Absolutely! Feel free to use carrots, parsnips, or your favorite fall vegetables for a personalized flavor.
- → What cheeses work best for this dish?
Monterey Jack and cheddar melt beautifully, but mozzarella or pepper Jack add different tastes and textures.
- → How do I make this gluten-free?
Simply use gluten-free tortillas in place of regular flour tortillas for a gluten-free version.
- → Are there dairy-free options?
Use plant-based cheese and switch butter for oil to accommodate dairy-free dietary needs.
- → Can I add protein like chicken or turkey?
Yes, cooked chicken or turkey can be added for a non-vegetarian spin on the quesadillas.
- → What sauces pair well with this dish?
Serve with sour cream, guacamole, or salsa for complementary flavor and texture.