Veggie Quesadilla

Veggie Quesadilla vegetarian recipe

These vegetarian quesadillas are loaded with veggies and melty cheese. They're super crispy and make for a really fast, satisfying meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 medium bell pepper
  • 1 medium zucchini
  • 0.5 cup corn kernels
  • 0.5 cup black beans
  • 0.5 teaspoon cumin powder
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • 8 small flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro

Instructions

  1. Dice 1 medium onion, 1 medium bell pepper, and 1 medium zucchini into small pieces.
  2. Heat 2 tablespoons olive oil in a large pan over medium heat. Add the diced 1 medium onion and cook for 3-4 minutes until it softens.
  3. Add the diced 1 medium bell pepper and 1 medium zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
  4. Stir in 0.5 cup corn kernels and 0.5 cup black beans (drained and rinsed if canned). Cook for another 2-3 minutes.
  5. Season the vegetable mixture with 0.5 teaspoon cumin powder, 0.25 teaspoon chili powder, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Stir well to combine.
  6. Remove the vegetable mixture from the pan and set aside. Wipe the pan clean.
  7. Place one 8 small flour tortilla in the clean pan over medium heat. Sprinkle 0.25 cup shredded Monterey Jack cheese over half of the tortilla.
  8. Spoon about 0.25 cup of the cooked vegetable mixture over the cheese on the same half of the tortilla.
  9. Sprinkle another 0.25 cup shredded Monterey Jack cheese over the vegetables.
  10. Fold the empty half of the tortilla over the filled half to form a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
  11. Repeat this process for the remaining 7 flour tortillas, 1.5 cups shredded Monterey Jack cheese, and vegetable mixture.
  12. Slice each quesadilla in half or into wedges. Serve immediately with 0.5 cup sour cream and 0.25 cup chopped fresh cilantro on the side.

View the interactive Veggie Quesadilla recipe