Go Back
As the leaves begin to change and the air turns crisp, autumn brings with it a bounty of flavors that evoke warmth and comfort. This season is characterized by an array of vibrant, earthy ingredients that not only tantalize the taste buds but also nourish the body. Autumn-inspired dishes often reflect the richness of this transitional time, blending hearty vegetables with spices that warm the soul. Among the many delightful recipes to emerge during this season, Autumn Harvest Quesadillas stand out as a perfect choice for both casual family dinners and cozy gatherings with friends.

Fall Veggie Quesadillas

Celebrate the flavors of autumn with these delicious Autumn Harvest Quesadillas! Packed with seasonal ingredients like sweet potatoes, Brussels sprouts, and savory mushrooms, this recipe brings warmth and comfort to your table. Perfect for family dinners or cozy gatherings, these quesadillas are not only satisfying but also nutritious. Enjoy every bite and embrace the richness of fall as you create a dish that’s both hearty and healthy!
Print Recipe Pin Recipe

Ingredients
  

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, trimmed and thinly sliced

1 red bell pepper, diced

1 cup mushrooms, sliced (cremini or button)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

1 tablespoon olive oil

4 large flour tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Optional toppings: sour cream, guacamole, salsa, or fresh cilantro

Instructions
 

Prepare the Veggies: In a medium bowl, combine the diced sweet potato, sliced Brussels sprouts, diced red bell pepper, sliced mushrooms, and red onion. Add the minced garlic, smoked paprika, ground cumin, salt, pepper, and olive oil. Toss everything together until the veggies are well coated with the oil and spices.

    Roast the Veggies: Preheat your oven to 425°F (220°C). Spread the seasoned vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the sweet potatoes are tender and the Brussels sprouts are crispy.

      Assemble the Quesadillas: When the veggies are done, take them out of the oven. On one half of each tortilla, sprinkle a generous portion of cheese, followed by a layer of the roasted vegetable mixture. Top with a little more cheese, then fold the tortilla over to create a half-moon shape.

        Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Lightly grease with a little olive oil or cooking spray. Place one or two quesadillas in the skillet (don't overcrowd) and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Remove from the skillet and keep warm. Repeat with the remaining quesadillas.

          Serve: Cut the quesadillas into wedges and serve warm with your choice of sour cream, guacamole, salsa, or fresh cilantro on the side.

            Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings