Veggie Quesadillas Ii
Loaded with vibrant, fresh veggies and packed with bold, southwestern-inspired flavors, these Veggie Quesadillas II are the ultimate crowd-pleaser for quick weeknight dinners or casual gatherings. Sautéed bell peppers, zucchini, corn, and black beans are spiced to perfection with garlic powder, cumin, and chili powder, creating a hearty and satisfying filling. Layered between gooey melted cheddar cheese and crispy, golden tortillas, each bite is a fusion of texture and zest. Ready in just 30 minutes, this easy vegetarian quesadilla recipe pairs beautifully with salsa, sour cream, and a sprinkle of fresh cilantro for a deliciously customizable meal. Perfect for meatless Mondays, meal prepping, or a fun family dinner, these veggie quesadillas are bound to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Yellow onion
- 1 small, diced Zucchini
- 1 cup Corn kernels
- 1 cup, cooked or canned (rinsed and drained) Black beans
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 4 large Flour tortillas
- 1.5 cups Shredded cheddar cheese
- 0.5 cup, for garnish (optional) Salsa
- 0.5 cup, for garnish (optional) Sour cream
- 2 tablespoons, chopped (optional) Fresh cilantro
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, green bell pepper, yellow onion, and zucchini to the skillet. Sauté for 5-7 minutes or until tender and slightly golden.
Stir in the corn kernels, black beans, garlic powder, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, then remove the skillet from heat and set aside.
Heat a large, clean skillet or griddle over medium heat. Lightly brush one side of each tortilla with the remaining 1 tablespoon of olive oil.
Place one tortilla, oiled side down, onto the skillet. Sprinkle 3/4 cup of shredded cheddar cheese evenly over the tortilla.
Spread 1/4 of the veggie mixture evenly over the cheese layer, then top with another oiled tortilla, oiled side up. Press down gently with a spatula.
Cook the quesadilla for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.
Carefully flip the quesadilla and cook for an additional 2-3 minutes, until the second side is golden brown and the cheese has melted completely.
Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for 1-2 minutes before slicing into wedges.
Repeat the process with the remaining tortillas, cheese, and vegetable mixture to make 3 more quesadillas.
Garnish with salsa, sour cream, and fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 48.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1870 mg | 144% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1940 mg | 41% | |
*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.
