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Loaded vegetable quesadillas recipe

Loaded vegetable quesadillas recipe

73 ratings

Quick to make and bursting with vibrant veg, these cheesy quesadillas will be loved by kids and adults alike. Serve with a zingy guacamole and tortilla chips for low cost midweek meal you'll keep coming back to. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 514 calories / serving
  • Vegetarian


  • 8 Tesco Free From tortilla wraps
  • 1½ tbsp olive oil
  • 1 red onion, finely sliced
  • 1 yellow pepper, deseeded and finely sliced
  • 450g frozen broccoli florets, cooked to pack instructions
  • 250g cherry tomatoes, quartered
  • 120g Cheddar, coarsely grated
  • 15g fresh coriander, roughly chopped
  • 1 large avocado, peeled and stoned
  • 1 lime, juiced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    10g 50%
  • Sugars

    10g 11%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 35.1g Protein 18g Fibre 20.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Lightly brush 4 tortillas with ½ tbsp oil, then cut each into 8 triangles. Arrange on a large baking tray in a single layer (you may need to do this in batches). Bake for 5 mins until golden and crisp; set aside.
  2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion and pepper for 5 mins, then add the broccoli. Cook for 5 mins, then increase the heat to high, add 200g tomatoes and cook for 5 mins until they’ve softened and the other vegetables have coloured slightly. Tip into a bowl, stir in most of the coriander and set aside.
  3. Wipe the pan clean and increase the heat to medium-high. Add a tortilla to the pan and spoon ¼ of the filling onto half of the tortilla. Sprinkle over 30g cheese and fold the tortilla in half. Cook for 2 mins each side until golden and the cheese has melted. Repeat with the remaining tortillas, veg and cheese.
  4. Meanwhile, mash the avocado with the lime juice in a bowl. Stir in the remaining coriander and tomatoes; season. Cut the quesadillas in half and serve with the guacamole and tortilla chips.

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