Vegetarian Quesadilla
Indulge in the vibrant flavors of a Vegetarian Quesadilla, a quick and satisfying recipe that's perfect for meat-free meals. Packed with sautéed red and green bell peppers, onions, zucchini, mushrooms, and seasoned black beans, this dish delivers a hearty and wholesome filling. The quesadillas are layered with gooey melted cheddar cheese and folded into crispy golden tortillas, brushed with olive oil for a delightful crunch. Topped with fresh cilantro and served with zesty salsa and creamy sour cream, this 35-minute recipe is a delicious choice for weeknight dinners or casual gatherings. With bold spices like cumin and chili powder, this vegetarian-friendly quesadilla bursts with flavor in every bite!
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Recipe Information
Ingredients
- 4 large flour tortillas
- 2 tablespoons olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 150 grams button mushrooms, sliced
- 400 grams black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 200 grams shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- sour cream, for serving
- salsa, for serving
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced red and green bell peppers, onions, and zucchini. Sauté for about 4-5 minutes until they start to soften.
Add the mushrooms to the skillet and cook for another 3 minutes, until they are tender.
Stir in the black beans, cumin, chili powder, salt, and pepper. Cook and stir for 2-3 minutes until the beans are heated through. Remove from heat.
Wipe the skillet clean and return it to the stove over medium heat.
Brush one side of each tortilla with the remaining olive oil.
Place one tortilla in the skillet, oil-side down. Spread a portion of the vegetable mixture evenly over half of the tortilla, then sprinkle with cheddar cheese.
Fold the other half of the tortilla over the filling and press gently with a spatula.
Cook for about 2-3 minutes until the tortilla is golden and the cheese starts to melt. Flip gently and cook the other side for an additional 2-3 minutes.
Once both sides are golden and crispy, remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and garnish with fresh cilantro.
Serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 28.8 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1962 mg | 151% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3018 mg | 64% | |
*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.
