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Veggie Quesadillas with Chipotle-Mango Sauce

Veggie Quesadillas with Chipotle-Mango Sauce

The ultimate Veggie Quesadillas filled with broccoli, zucchini, mushrooms, refried black beans, and melty cheese. Serve with a dollop of Chipotle-Mango Sauce, and even meat eaters will love these quesadillas.
Course Dinner, Entree
Cuisine Mexican
Diet Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 505kcal


  • Large skillet


  • 2 Tbsp. plus 4 tsp. extra-virgin olive oil
  • 8 oz. baby bella (cremini) mushrooms, sliced
  • 2 cups small broccoli florets
  • 1 medium zucchini, thinly sliced
  • 1/2 red onion, diced
  • 1 tsp. garlic powder
  • 3/4 tsp. smoked paprika
  • 3/4 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 3 to 4 Tbsp. chopped fresh cilantro
  • 1 Tbsp. fresh lime juice
  • 1 cup canned refried black beans (I use Amy's brand)
  • 1 1/2 cups freshly grated Monterey Jack, pepper jack, or sharp cheddar cheese
  • 4 flour tortillas (regular or whole-wheat) (about 8″ diameter)
  • Optional toppings: avocado, cilantro, minced red onion

Chipotle-Mango Sauce

  • 1/2 cup plain whole-milk Greek yogurt
  • 2 Tbsp. mango jam or chutney
  • 1 to 2 Tbsp. adobo sauce (from a can of chipotle peppers in adobo) 1 for medium heat, 2 for hot
  • 1 Tbsp. fresh lime juice


  • *OPTIONAL: Before preparing the quesadillas, preheat oven to 200ºF and line a baking sheet with foil or parchment paper. After making each quesadilla, transfer it to baking sheet and place in the oven to keep warm. This ensures each quesadilla is hot when ready to eat.
  • Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Once hot, add mushrooms, broccoli, zucchini, and red onion; cook 10 minutes, stirring only occasionally, until crisp-tender. Stir in garlic powder, smoked paprika, cumin, and salt; cook 1 more minute. Stir in cilantro and lime juice, and transfer veggies to a bowl.
  • Wipe pan clean, reduce heat to medium, and return pan to burner.
    Add 2 more tsp. of olive oil, and one tortilla. Use the back of a spoon to spread 1/4 cup refried beans on one half of the tortilla, followed by 3 Tbsp. cheese, 1 cup veggies, and another 3 Tbsp. cheese. Fold over the empty side of the tortilla to enclose the fillings. 
  • Let the quesadilla cook until golden and crispy on the bottom. Carefully flip with a spatula, and continue cooking until the underside is golden brown.
    Transfer the quesadilla to prepared baking sheet, and place in the preheated oven to keep warm (optional). Repeat assembly and cooking process with remaining ingredients, adding the remaining 2 tsp. olive oil halfway through.
    Use a chef’s knife to slice each veggie quesadilla into thirds.
  • In a medium bowl, combine yogurt, mango jam, adobo sauce, and lime juice; stir to combine. Top each veggie quesadilla with a dollop of sauce, and additional toppings of choice.


TO MAKE VEGAN: Omit the cheese and spread ¼ cup hummus over the tortilla, or use your favorite plant-based cheesy shreds.
TO MAKE GLUTEN FREE: Use a certified gluten-free tortilla, such as one made with almond flour or cassava flour. (I like Siete brand of gluten free tortillas.)


Serving: 1quesadilla with 3 Tbsp. sauce | Calories: 505kcal | Carbohydrates: 49g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Sodium: 990mg | Fiber: 7g | Sugar: 8g