Spicy Vegetable Quesadillas
Bursting with bold flavors and vibrant colors, these Spicy Vegetable Quesadillas are a delicious way to reinvent a classic Mexican favorite with a healthy twist. Packed with a medley of sautéed red and green bell peppers, zucchini, corn, black beans, and aromatic spices like cumin, smoked paprika, and chili powder, these quesadillas deliver just the right kick of heat. Sandwiched between golden, crispy flour tortillas with ooey-gooey melted cheese, they’re an irresistible combination of texture and taste. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe comes together in just 35 minutes. Serve these veggie-packed quesadillas with a side of tangy salsa or creamy sour cream for the ultimate comforting yet wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Red onion, diced
- 1 Zucchini, diced
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Black beans, drained and rinsed
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Flour tortillas
- 2 cups Shredded cheese (e.g., cheddar, Monterey Jack, or Mexican blend)
- 0.25 cup Fresh cilantro, chopped
- optional Salsa or sour cream (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add diced red bell pepper, green bell pepper, red onion, zucchini, and corn to the skillet. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the black beans, minced garlic, chili powder, cumin, smoked paprika, red chili flakes, salt, and black pepper. Cook for another 2-3 minutes until the spices are well incorporated and the mixture is heated through.
Remove the vegetable mixture from the skillet and set aside.
Clean the skillet or use a separate one. Place it over medium heat and lightly grease with a small amount of oil or cooking spray.
Place a flour tortilla in the skillet. Sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
Spoon approximately 1/2 cup of the vegetable mixture on top of the cheese, spreading it out evenly. Sprinkle an additional 1/4 cup of cheese over the vegetables.
Fold the tortilla in half to create a semi-circle. Press down gently with a spatula to help the cheese melt and the tortilla stick together.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat this process with the remaining tortillas, cheese, and vegetable mixture.
Slice each quesadilla into wedges and garnish with fresh cilantro.
Serve immediately with salsa or sour cream on the side, if desired.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 30.1 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2106 mg | 162% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2593 mg | 55% | |
*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.
