Grammy's Kitchen · Quesadillas · Easy Veggie Quesadillas
One of 80 quesadillas recipes we measured
16 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 2% |
| aromatics | 0% | 6% |
| vegetables and beans | 66% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil (divided) |
| 170 g | 1 small sweet potato (peeled and diced into 1-cm cubes) |
| 372 g | 2-3 cups chopped veggies (I used bell pepper (red onion and corn)) |
| 15 g | 1 small jalapeño (cored and finely diced) |
| 425 g | 1 (15-ounce) can pinto or black beans (rinsed and drained) |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1/2 teaspoon chipotle chili powder (or regular chili powder*) |
| fine sea salt and freshly-cracked black pepper (to taste*) | |
| 4-6 large flour tortillas | |
| 396 g | 3-4 cups shredded Mexican-blend cheese |
| 100 g | 1 cup chopped fresh cilantro |
| dipping options: your favorite salsa |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these with queso melt cheese, eggplant (instead of potato), red bell pepper, zucchini, Vidalia onion, and one clove of garlic. I also used pickled jalapeños and pinto beans, and instead of the specific seasonings listed, I used my homemade taco seasonin” — a cook, 5.0★
“These were the best Quesadillas i have ever eaten. The combo of sweet potato,corn.green pepper and red onion was perfect. I used Monteray jack cheese. So yummy and served with a combo of sour cream mixed with a little mild salsa. Whole family loved them!” — a cook, 5.0★