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Published November 25, 2017. This post may contain affiliate links. Please read my disclosure policy.
Go vegetarian with this fun delicious meal for Vegetable Quesadillas Recipe with Chipotle Ranch Sauce and Sweet Potatoes!
I have a family that loves a variety of flavors and options so when we make quesadillas they get exactly what they are looking for. Quesadillas are so versatile as you can literally put anything you want in them, so when I made this Vegetable Quesadillas Recipe with Chipotle Ranch Sauce, it was almost like making a quesadilla buffet and letting my family choose whatever they want to put in them. After all, it’s always more fun to have an assortment of ingredients for your choosing when making just about anything.
I feel super lucky to have a built-in griddle to my stove top which makes it incredibly easy and fun to cook quesadillas on. Just to be clear you definitely do not need a griddle to make quesadillas, a simple large frying pan will do. I’m always looking to incorporate more vegetables into my daily cooking, in fact I always try to do vegetable first before anything else. It doesn’t always work out that way given the nature of my job but I am very conscience of what I put in my body, so when vegetable quesadillas came up, I jumped at the chance to make them. You can incorporate so many different vegetables so it’s important to choose the right ones that go into quesadillas to give it the most robust flavors. I leveraged the sweet potatoes as the protein, because they are kind of meaty, and then loaded the rest of the quesadilla up tons of yummy goodness.
Ever since I made my first quesadilla back in my line cook country club days back in good ole’ Eureka, Missouri, I was always taught to spread on a layer of refried beans first before putting anything else on. Obviously from the video I am still living by what I was taught 20 years ago, gosh I’m getting old. Now because I am leaning on only vegetables to bring about lots of flavor I used refried black beans.
The rest of the ingredients that go into this quesadilla are completely open. For example, I used a combination of roasted red peppers, green peppers and onions, however you can add or swap out other ingredients. You could add in chopped garlic, or replace the green peppers for jalapeños if you wanted some extra heat, this part is totally up to you. I also used white rice but you could absolutely use brown rice or no rice. In addition, you could add some leafy greens to these vegetable quesadillas such as kale or even baby spinach. The point I’m trying to make here is have some fun and use ingredients you like. To me the only staples to these veggie quesadillas are the beans and the sweet potatoes, everything else is fair game.
I also just want to be clear on one thing, these vegetable quesadillas are vegetarian not vegan, and because of that I piled the shredded Monterey jack cheese high on top before folding it over while making it. Other great cheeses to use would include Colby jack cheese, queso fresco, cotija or Chihuahua cheese. Even better yet since your family may be like mine and looking for options, you could provide a couple so they can select.
Last but not least, is the chipotle ranch sauce and it’s simply that, chipotles and ranch dressing. You mince if a chipotle pepper in some adobo sauce and whisk it in to some ranch dressing. If you like a lot of spice then I recommend cutting up an extra chipotle pepper to add in. The ranch dressing can be homemade or store bought, completely up to you.
This Vegetable Quesadillas Recipe with Chipotle Ranch Sauce is a ton of fun and incredibly easy to make. It’s a great recipe to do for your family or for entertaining. Happy cooking!
Vegetable Quesadillas Recipe with Chipotle Ranch Sauce
For the Quesadillas:
- 3 peeled and medium diced sweet potatoes
- 3 tablespoons of olive oil
- 1 each seeded and julienne red and green bell peppers
- 1 peeled and julienne yellow onion
- 1 pound of shredded Monterey jack cheese
- 1 15- ounce can of BUSH’S® Refried Black Beans.
- 4 cups of cooked white rice
- 2 ounces of unsalted butter, cut up
- 8 large flour tortillas
- kosher salt and fresh cracked pepper to taste
For the Sauce:
- 1 finely minced chipotle pepper in adobo sauce
- 1 ½ cups of ranch dressing
- Preheat the oven to 400°.
- Spread out the sweet potatoes on a sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15 to 18 minutes or until lightly browned and tender. Set aside.
- Add the remaining 1 tablespoon of olive oil to a large frying pan over high heat and saute the peppers and onions for 4 to 5 minutes or until lightly browned. Set aside.
- Sauce: add the chipotle pepper and ranch to a small bowl and mix until combined. Cool before serving.
- To prepare: Add a small amount of butter to a large frying pan or a griddle over medium heat.
- Add 1 tortilla and evenly spread the beans over ½ of the tortilla. Cover the beans with some white rice and top off with some peppers and onions, sweet potatoes and cheese.
- Fold the other half over and cook on both sides until browned, about 2 to 3 minutes per side.
- Remove from the pan or griddle, slice and serve with sauce.