Description
Easy and delicious vegetarian quesadillas filled with sautéed vegetables and melted cheese, perfect for a quick lunch, dinner, or snack.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans, rinsed and drained
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- Cooking spray or additional oil for the skillet
- Optional: sour cream, salsa, or guacamole for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, corn, and sauté for 4–5 minutes until softened.
- Add black beans, cumin, chili powder, salt, and pepper. Cook for another 2–3 minutes. Remove from heat.
- Heat a clean skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Place one tortilla in the skillet, sprinkle half with cheese, then spoon some vegetable mixture on top. Fold the tortilla in half.
- Cook for 2–3 minutes on each side, or until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
- Slice into wedges and serve with sour cream, salsa, or guacamole if desired.
Notes
- Customize with your favorite veggies like mushrooms, spinach, or zucchini.
- Use a mix of cheeses for extra flavor and stretch.
- Great for meal prep—reheat in a skillet to keep crisp.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg