To make your own vegetarian quesadilla, all you’ll need is a sauté pan or a frying pan, an assortment of veggies, some kind of shredded melty cheese and a tortilla or thin flatbread to hold it all together. Here’s how to do it:
Make Mushroom and Veggie Filling
1. First you need to make the filling for your veggie quesadilla. Prep and chop all the veggies – onions, red bell pepper and mushrooms, herbs, and garlic – and set aside. After the filling is cooked and ready, making quesadillas is a breeze.

Set 4 large tortillas or 6 small tortillas aside. Grate the cheddar cheese and set aside. You’ll want to work quickly as soon as you start assembling the quesadillas.
Heat 2 tablespoons extra virgin olive oil in a pan until shimmering. Reduce heat. Add ½ cup sliced onions and ½ teaspoon finely chopped garlic.

2. Sauté onions and garlic till onions become light golden on medium-low heat.

3. Add 2 to 2.5 cups sliced or chopped button mushrooms, adding salt as needed.

4. Increase the heat a bit and sauté mushrooms, stirring often. As the mushrooms begin to cook, they will start to release a lot of water.

5. Continue to sauté until all the water evaporates.

6. Add the following ground spices:
- ½ teaspoon ground cumin or cumin powder
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper or red chili powder
- ¼ teaspoon crushed black pepper
- ½ teaspoon dried oregano (or add to taste)

7. Mix well on a low heat.

8. Add ½ cup of thinly sliced red bell pepper.
Note: You can use any colored bell pepper if you do not have red capsicum.

9. Mix and sauté on a medium-low heat for a few minutes until the veggies are half cooked. They should have some crunch and not soften completely.

10. Switch off heat. Add ½ teaspoon lemon juice.
Note: Lemon juice brings some acidity and tang to the dish. If you do not prefer, omit it.

11. Add 1 tablespoon chopped cilantro (coriander leaves) or parsley. Mix and set aside.

Roast Tortilla (Optional)
12. While this step is optional, I find that it gives the tortilla better texture and flavor. If you have an extra 30 seconds to spare, give it a try.
Heat a heavy skillet or frying pan. Keep the heat to medium or medium-low. Place a tortilla on a heavy skillet or pan for 10 to 15 seconds.
You can grease the pan with some oil before roasting the tortilla if you prefer.

13. Drizzle some oil at the sides. Move the tortilla with a spatula so that the oil is spread through. You can also brush or spread a bit of oil on top of the tortilla. Use any neutral oil.

14. Turn over with a spatula.

Assemble Veggie Quesadilla
15. As soon as you turn over the tortilla, begin layering the fillings. First add 2 to 3 tablespoons shredded cheddar or other melty cheese on one side of the tortilla.

16. Top with with 4 to 5 tablespoons of the sautéed veggie filling.

17. Top again with 2 to 3 tablespoons of shredded cheese. Feel free to turn off the heat if the pan gets too hot.
Tip: Prefer to work away from the heat? Alternatively, after roasting the tortilla, place it on a board or plate. Fill it, fold it and then carefully return it to the pan. Spread 2 to 3 teaspoons oil before returning the quesadilla to the skillet.