Easy Veggie Quesadilla
Elevate your quick snack game with this Easy Veggie Quesadilla recipe—a perfect blend of vibrant, wholesome vegetables and gooey melted cheese tucked between golden-brown flour tortillas. Packed with a rainbow of diced bell pepper, red onion, zucchini, sweet corn, and protein-rich black beans, this dish is as nutritious as it is satisfying. Lightly seasoned with a touch of cumin, salt, and black pepper, the veggies are sautéed to perfection, creating a flavorful filling that pairs irresistibly with a melted layer of cheddar, mozzarella, or your favorite cheese blend. Ready in just 20 minutes, this quesadilla is ideal for busy weeknights, meatless Mondays, or when you're craving something quick yet utterly delicious. Serve it hot with salsa, creamy guacamole, or tangy sour cream for a crowd-pleasing dish everyone will love.
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Recipe Information
Ingredients
- 2 pieces Flour tortillas
- 1 cup Shredded cheese (cheddar, mozzarella, or a cheese blend)
- 0.5 cup Bell pepper (any color), diced
- 0.25 cup Red onion, diced
- 0.25 cup Zucchini, diced
- 0.25 cup Corn kernels (fresh, canned, or frozen, thawed if using frozen)
- 0.25 cup Black beans, drained and rinsed
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground cumin (optional)
Instructions
Heat 1/2 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell pepper, red onion, zucchini, and corn to the skillet. Cook for 3-4 minutes, stirring occasionally, until the veggies start to soften.
Add the black beans, salt, black pepper, and optional ground cumin. Stir well and cook for an additional 2 minutes. Remove the veggie mixture from the skillet and set it aside.
Wipe the skillet clean with a paper towel, then place it back on medium heat. Add the remaining 1/2 tablespoon of olive oil.
Place one flour tortilla in the skillet. Sprinkle 1/2 cup of shredded cheese evenly across the tortilla.
Spread the cooked veggie mixture evenly on top of the cheese. Sprinkle the remaining 1/2 cup of cheese over the veggies.
Top with the second flour tortilla and gently press it down with a spatula.
Cook for 2-3 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla using a large spatula and cook the other side for another 2-3 minutes until golden brown and the cheese is melted.
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it cool for 1-2 minutes before slicing into wedges.
Serve immediately with your favorite dips such as salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 970 mg | 75% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
