Description
This Veggie Quesadilla recipe is a quick and delicious way to enjoy a flavorful meal packed with sautéed bell peppers, onions, zucchini, corn, and black beans, all melted between two tortillas with a blend of cheddar and mozzarella cheese. Perfect for a nutritious lunch or dinner, it’s easy to prepare and customizable with optional toppings like sour cream, guacamole, or salsa.
Ingredients
Vegetables
- 1/2 cup bell peppers (red, green, yellow), finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup zucchini, finely chopped
- 1/4 cup corn kernels (optional)
- 1/4 cup black beans, rinsed and drained (optional)
Other Ingredients
- 2 large flour tortillas
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, guacamole, or salsa (for serving, optional)
Instructions
- Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add the finely chopped onions, bell peppers, and zucchini. Sauté for about 5-7 minutes until the vegetables soften and become tender. Add the corn and black beans, cooking for an additional 2 minutes to warm through.
- Season Mixture
Sprinkle in the cumin powder, chili powder, salt, and pepper into the sautéed vegetables. Stir well to combine all the flavors. Remove from heat and set aside to cool slightly so it’s easier to handle when assembling.
- Prepare Quesadilla Base
Place one flour tortilla in a clean skillet over medium heat. Sprinkle a small amount of shredded cheddar and mozzarella cheese on half of the tortilla to act as the base layer.
- Assemble Quesadilla
Spread a generous amount of the seasoned sautéed vegetable mixture evenly over the cheese. Then sprinkle more shredded cheese on top of the veggies. Fold the tortilla in half, creating a half-moon shape to enclose all the fillings.
- Cook Quesadilla
Cook the folded quesadilla for 2-3 minutes on each side, or until the tortilla becomes golden brown and crispy, and the cheese inside has melted. Press down gently with a spatula during cooking for an even, crispy texture.
- Serve
After cooking, remove the quesadilla from the skillet and let it cool slightly. Cut into wedges, garnish with freshly chopped cilantro, and serve with optional sides such as sour cream, guacamole, or salsa for dipping.
Notes
- You can omit the corn and black beans if you prefer a simpler vegetable filling.
- Use whole wheat or gluten-free tortillas to customize the recipe for dietary needs.
- Feel free to add additional spices like smoked paprika or garlic powder for extra flavor.
- For a vegan version, substitute cheeses with vegan cheese alternatives.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
