30-Minute Weeknight Veggie Quesadillas
So, today’s post was a bit of a struggle for me. I contemplated trashing it altogether, and very nearly did! Not because the recipe isn’t good (I literally eat it all the time, probably far too often actually), but because it is a quesadilla.
And, let’s be honest, I’m not sure if these quesadillas warrant a recipe. It really isn’t all that complicated or mind-blowing. It is, however, tasty and easy. But one of the areas of the blog that I’m trying to work on and improve is my recipe archive.
As much as I love to challenge myself and do crazy things like make chocolate tarts and top them with spun sugar, I also realize that the majority of us, including myself, don’t have time for that kind of thing. Everyday life and spun sugar don’t really jive. Insert sad face.
Also, one of the things that the vast majority of you asked (in the survey) to see more of, in regards to recipes, was…wait for it…weeknight-friendly recipes! Many of you also requested more vegetarian recipe as well.
Cue these 30-minute weeknight (coincidentally, vegetarian) quesadillas. Just another reason why I am so glad that I decided to do a survey!
One of the unfortunate side effects of attending culinary school and having worked in the food industry is that the people tend to think that I make really fancy, complicated and impressive dishes all the time. And trust me, I’m not complaining! It is a compliment.
But it also couldn’t be further from the truth. Connor can attest to this more than anyone else. He has been subjected to a lot of far-from-inspired dinners over the past few years.
In fact, I probably cooked the most boring meals of my life when I worked in the kitchen and up until two months ago, I was spending nearly two hours in the car every day commuting back and forth to work.
So, fast and easy weeknight dinners were, and still continue to be, incredibly important to me.
These veggie quesadillas are my go-to weeknight quesadillas. I never quite make them the exact same way, and often add in other things depending on what is in my fridge, but this recipe includes my staples. Feel free to mix it up, add more cheese, toppings, you name it!
Without sounding like a Trader Joe’s commercial (this is not sponsored by them in any way), you can also find everything you’ll need to make these there.
Let’s start with the staples.
CHEESE. Obviously, that needs no explanation at all. I like to use a really sharp good-quality cheddar cheese, and always use freshly grated cheese.
Refried beans! Refried beans are my favorite quesadilla ingredient. Not only are they good for you, but they are also incredibly filling. They also help hold everything together. Quesadilla glue, if you will. [That doesn’t sound appetizing, sorry.]
Next? Sauteed mushrooms and red onions! I put sauteed mushrooms in quesadillas for the first time many years ago, and have never looked back. Be sure to saute the mushrooms over very high heat to draw out all the moisture and brown them. The last thing that you want is soggy mushrooms in your quesadilla.
Not good.
Sauteed onions are also a must. It only takes about 5-6 minutes on the stove, and adds so much flavor and texture!
Also, jalapeno hot sauce! I add some to the inside, as well as more for topping. If you don’t like spicy food, add just a tiny bit. If you do like spicy food (like myself), go to town. It makes the whole thing more delicious.
Avocado, sliced cherry tomatoes, and cilantro are never a bad idea either. Right? Right.
Don’t forget the hot sauce!
30 Minute Weeknight Veggie Quesadillas
Ingredients
- 3 tablespoons olive oil, divided
- 1 large red (or sweet) onion, thinly sliced
- 10 ounces baby bella mushrooms, stems trimmed and thinly sliced
- kosher salt
- freshly ground black pepper
- 5 large whole wheat flour tortillas
- 1 (16 ounce) can of refried pinto beans
- jalapeno hot sauce
- 5-6 ounces sharp cheddar cheese, freshly grated
- fresh cilantro
- 1 ripe avocado, sliced
- cherry tomatoes, halved (for garnish, but optional)
Instructions
- Heat the oil over high heat in a large skillet or saute pan. Add the sliced onions, season with salt and pepper immediately, and saute, stirring every minute or so, for 5-7 minutes, or until the onions are softened slightly and gained color. Set aside in a bowl.
- Heat another tablespoon of oil in the same skillet over high heat (alternatively, you can use two pans and speed up the cooking process), add the sliced mushrooms and saute them (avoid stirring too frequently, as it will prevent them from gaining color) over high heat for 4-5 minutes, or until any liquid that has released from the mushrooms during the cooking process has evaporated. Season with salt and pepper and set the mushrooms aside in a bowl.
- Spread a thin layer of refried beans on one half of each whole wheat tortilla, add jalapeno hot sauce as desired, top with a generous handful of grated cheese, a spoonful of both sauteed onions and mushrooms, and several cilantro leaves. Fold the tortillas in half.
- Heat a large non-stick skillet with oil (or spray) over medium-low heat. Once the pan is hot, lay the quesadilla (don’t overcrowd the pan) into the pan. Flip once golden brown and crispy, and continue to cook until the quesadilla is golden on both sides and the cheese has melted completely. Cut each quesadilla into wedges, top with cilantro leaves, sliced avocado, and cherry tomatoes (and more hot sauce!). Serve immediately.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 514Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 84mgSodium: 726mgCarbohydrates: 19gFiber: 6gSugar: 2gProtein: 25g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
This totally warrants a recipe- it looks delicious!! (then, I blogged a popcorn recipe today, so who am I to say haha) But seriously, that lost shot with the bite taken out is making me crave this at 8:00 a.m.!
I struggle with the same problem all the time, BUT I am so happy you posted these because they look so flippin good! Like making tonight good. Yummers!
I share the same problem! Owning a dessert blog is hard when most of your recipe have so many techniques in them. I will never turn down a toasted sandwich recipe especially one that looks as good as this!
Your desserts are positively amazing!! (Not to mention, your photography!). Don’t change a thing! 🙂 Thanks Belinda!
Who doesn’t love a good quesadilla – looks delicious!
Yum! Love quesadillas! I love to have roasted or crock pot chicken on hand to throw into one on super busy nights which, if you have a 13 month old, is usually every night of the week.
Girlfriend, you can never go wrong with a ‘dilla! And what, you don’t have coq au vin every single weeknight? GASP!
HAHA! I wish (except not for my waist line)! 🙂
That last shot? Swoon! Love this change of pace, and LOVE ideas for weeknight recipes 🙂
Even if you’re not cooking fancy meals every day, your quesadillas are still far more gourmet than mine! These look delicious – and I am definitely all on board for quick weeknight meals 🙂
Perfect! Quesadillas are my “go to” quick weeknight meal and I love having new filling inspiration. Keep ’em coming 🙂
I’m a huge fan of quesadillas! The best weeknight meals if you ask me! Love the added avocado and mushrooms, one of my favourite combos!
30 mins and with those big chunks of avocado….I’m sold! Pinned!
If I could put huge chunks of avocado on everything I would! Haha! Thanks Averie!
I struggle with that a lot too, should I post something fancy that only a few people will appreciate, or something the masses will love? I settled for an even mix, which has worked out really well! These quesadillas are totally a dream dinner for Kev, in fact, when quesadillas are on the menu, I can pretty much do no wrong for the rest of the week! Ha! Love them!
You nailed it on the head! I try to do a mix too, but I get the most inspired for the slightly fancier/complicated ones, I must say! 🙂
Sometimes “fancy” meals are overplayed and let’s be honest, who has time to make a 5 course people during the week? I love that these are all veggie based, i almost always have a protein for lunch to get me through the day so this is a great clean, meal to have for dinner!
Thank you for this post, simple is always better in my mind.
http://www.madeforelise.com
Very true! Actually, the majority of the recipes I share aren’t too time-consuming! I try to have a wide range! 🙂
Oh and the refried beans are full of protein! These are incredibly filling and hearty! 🙂
Oh. My. Word. Those look freaking insane. Mail me some please.
That sounds messy…. 😉
These look gorge. Quesadillas are definitely one of our favorite weeknight meals, too!
Thank you Christina! I sort of struggled taking these photos (I don’t know if quesadillas are the prettiest food? Ha!)!
These look amazing! That last shot has me drooling 🙂
Thank you Medha!
Maybe i will try adding mushrooms one of these days. You should have credited mom for the “recipe”, haha. Also, chopped scallions also taste good. And if you are Brian, you demand fresh pico de gallo and sour cream to go with your quesadillas.
You should! Doesn’t Brian like mushrooms? And yes, I would prefer pico de gallo too!
These are beautiful! I love meatless dinners 🙂
Thank you so much! Me too!
Those look amazing!!!!!
Mushrooms and onions in quesadillas? Count me in!! My husband has the same problem by the way – he’s a professionally trained chef and people expect him to be cooking those Michelin starred dinners for me every night… Uhm no, Mac and cheese people, that’s what’s for dinner 🙂
Oh!! I didn’t know that! How cool! Yes, um (I don’t really consider myself a chef), chefs almost never cook at home!
I also feel really weird posting easy weeknight recipes like this…but I LOVE reading about them!! And trying them at home. Pretty sure these are happening this week!
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