Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Seasoning and finishing
Main ingredients
Equipment
Large nonstick frying pan with lid; bowl; spatula; knife; board.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Cook the vegetables · About 10 min
- Heat 2 tbsp olive oil in the pan over medium heat.
- Add 1 small sweet potato, peeled and diced into 1 cm cubes.
- Cook for 8–10 minutes, stirring every 2 minutes.
Check: A fork should enter the small sweet-potato cubes easily.
- Add 150 g diced red bell pepper, 100 g diced red onion and 1 whole fresh jalapeño, finely chopped.
- Cook for 4–5 minutes.
Check: The pepper and onion should soften.
- Add 100 g sweetcorn, 240 g canned black beans, drained, 1 tsp cumin, ½ tsp chipotle powder, ½ tsp salt and ¼ tsp black pepper.
- Cook for 2–3 minutes, stirring gently.
Check: The beans and corn should be hot and no watery liquid should remain.
- Transfer the filling to the bowl.
- Wipe the pan clean with kitchen paper after it cools enough to handle safely.
Fill the tortillas · About 1 min
- Lay out 6 whole large flour tortillas.
- Divide the filling over one half of each tortilla.
- Divide 300 g grated cheddar and 240 ml chopped coriander evenly over the filling.
- Fold the empty half of each tortilla over the filling.
Toast · About 3 min
- Heat the dry pan over medium-low heat.
- Put one folded tortilla in the pan.
- Cook for 2–3 minutes.
Check: The underside should become golden and crisp.
- Turn the tortilla carefully with the spatula.
- Cook for another 2–3 minutes.
Check: The cheese should melt and the filling should be hot.
- Repeat with the remaining tortillas.
- Cut each quesadilla into wedges.
Tips
- Snack-size portions. Cooking time allows for frying folded tortillas one at a time; a larger griddle can shorten the batch cooking.
Substitutions
- Use mushrooms instead of some pepper.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Cook filling one day ahead; refrigerate and reheat before assembling.
FAQ
Why does the filling fall out?
Use a thin filling layer and turn gently after cheese melts.
Can I make it vegan?
Use a melting vegan cheese alternative; check tortillas too.
How should I store vegetable quesadillas?
Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
Recipe source and adaptation
Measured home adaptation: Gimme Some Oven: Easy Veggie Quesadillas.
Specifies the mixed vegetables and cheese; uses six tortillas with a measured filling.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
