Leftover Veggie Quesadilla

What to do with all the “leftover” veggies that you find on fridge clean out days? What should one do with one lonesome Zucchini, a green pepper and some mushrooms you found in your vegetable basket? Well, I have an excellent Leftover veggie meal idea for you 🙂

A regular on your menu!

Just make these delicious ready-in-minutes leftover veggie Quesadillas when you clean out your fridge. I am telling you it will be one of those no-fuss easy recipes that your family would love to eat every few weeks. Perfect as plan ahead meal or as one of the meal-prep dishes. Make the veggie mix in advance and freeze it. Enjoy the Quesadillas when you want to eat as the mix keeps for at least 4-5 days in the fridge and one week in the freezer.

If you have some cans of beans lying around in your pantry… If you don’t, go get some because Black beans are so delicious and packed with protein and you can use them in so many different recipes! I am a bean lover… I can eat it every alternate day for weeks… tasty & no-guilt yum!

Desi Check:

Coming back to the recipe… If you are desi, you will agree with me that our kitchen pantry will never go out of onions and garlic. We always fill it up before the dreadful last “payaz” situation comes up. I hate going out of Hari Mirch(Green Chillies) or Onions when you want to eat veggie Maggi at 2 a.m on a Friday.

So all it takes to make this Leftover veggie meal in minutes is a can of beans and some onion and garlic. Cook the veggies & beans with some spices and your favorite sauces. Stuff it in Tortillas, top up with Cheese and just roast on a pan until crispy on both sides. Not only this is super easy to put together with minimal planning, but it is also super nutritious!

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Bean & Veggie Mixture
 2 tbsp Olive Oil
 4-5 Garlic Cloves
 1 cup Red Onion Chopped
 ¾ cup Red or Green Pepper Chopped
 1 ½ cups Broccoli Chopped
 1 Black Beans Can (500 ml)
 Salt & Pepper to taste
 1 ½ tbsp Roasted Garlic Pepper
 2 tbsp Honey Garlic Sauce
 2 tbsp Chili Garlic Sauce
 8 Tortilla 7 Inches
 1 cup Shredded Cheese
 Fresh Baby Spinach (Optional)
Instructions:
1

In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for 1 Minute. We still want the raw smell...trust me it will taste amazing!

2

Add 1 cup roughly chopped Red Onion and cook for 2 Minutes or until translucent. Throw in the peppers and cook for 3-4 Minutes. Followed by the steamed broccoli which needs only 1 Minuteto cook. Drain the black beans and dump them in the pot with the veggies. Mix everything together.

3

Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of Honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. The filling is ready. Take the pot off the heat and taste the mixture and add more seasoning and sauces according to your preferred taste. See the Tips section for more.

4

On medium heat, roast the tortilla on one side for 1-2 Minutes before loading it with the veggie mixture. Top up with the cheese and spinach (optional). Cheese helps in binding the Quesadilla.

5

Cut with a pizza cutter in 4 parts for serving and easy eating. You can eat it as is or with some Guacamole or Salsa or Sour cream.

Tips
6

Keep it Vegan: Substitute the dairy cheese with vegan cheese and Honey garlic sauce with a similar vegan sauce. See a recipe here: Click

7

Make it Crispy: Roast 7 inch Tortilla flatbread on a skillet for 1-2 Minutes on both sides on medium-low heat. Crispy outside make sure that filling do not spill out when you flip the tortilla and it is also easier to cut and server later.

8

Clean out your fridge: Make this recipe as a fridge-clean out meal. It will taste equally good with all the veggies that are not very watery. I have cooked them with zucchini, carrots, mushrooms. My goto veggie for this recipe is always broccoli as it pairs so well with the black beans and cheese. Give it a try, you will love it!

Grocery List:

Ingredients

Bean & Veggie Mixture
 2 tbsp Olive Oil
 4-5 Garlic Cloves
 1 cup Red Onion Chopped
 ¾ cup Red or Green Pepper Chopped
 1 ½ cups Broccoli Chopped
 1 Black Beans Can (500 ml)
 Salt & Pepper to taste
 1 ½ tbsp Roasted Garlic Pepper
 2 tbsp Honey Garlic Sauce
 2 tbsp Chili Garlic Sauce
 8 Tortilla 7 Inches
 1 cup Shredded Cheese
 Fresh Baby Spinach (Optional)

Directions

Instructions:
1

In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for 1 Minute. We still want the raw smell...trust me it will taste amazing!

2

Add 1 cup roughly chopped Red Onion and cook for 2 Minutes or until translucent. Throw in the peppers and cook for 3-4 Minutes. Followed by the steamed broccoli which needs only 1 Minuteto cook. Drain the black beans and dump them in the pot with the veggies. Mix everything together.

3

Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of Honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. The filling is ready. Take the pot off the heat and taste the mixture and add more seasoning and sauces according to your preferred taste. See the Tips section for more.

4

On medium heat, roast the tortilla on one side for 1-2 Minutes before loading it with the veggie mixture. Top up with the cheese and spinach (optional). Cheese helps in binding the Quesadilla.

5

Cut with a pizza cutter in 4 parts for serving and easy eating. You can eat it as is or with some Guacamole or Salsa or Sour cream.

Tips
6

Keep it Vegan: Substitute the dairy cheese with vegan cheese and Honey garlic sauce with a similar vegan sauce. See a recipe here: Click

7

Make it Crispy: Roast 7 inch Tortilla flatbread on a skillet for 1-2 Minutes on both sides on medium-low heat. Crispy outside make sure that filling do not spill out when you flip the tortilla and it is also easier to cut and server later.

8

Clean out your fridge: Make this recipe as a fridge-clean out meal. It will taste equally good with all the veggies that are not very watery. I have cooked them with zucchini, carrots, mushrooms. My goto veggie for this recipe is always broccoli as it pairs so well with the black beans and cheese. Give it a try, you will love it!

Leftover Veggie Quesadilla

Here is another recipe that I think you would like: Bean & Veggie Enchiladas

1 Spice Lover recommended this Recipe!
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