Veggie Quesadillas Ii

Nutriscore Rating: 67/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

11 steps

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. 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.

3. 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.

4. 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.

5. Place one tortilla, oiled side down, onto the skillet. Sprinkle 3/4 cup of shredded cheddar cheese evenly over the tortilla.

6. 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.

7. Cook the quesadilla for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.

8. 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.

9. Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for 1-2 minutes before slicing into wedges.

10. Repeat the process with the remaining tortillas, cheese, and vegetable mixture to make 3 more quesadillas.

11. Garnish with salsa, sour cream, and fresh cilantro if desired. Serve warm and enjoy!

Nutrition Facts

1 serving (377.0g)

Calories		564
% Daily Value*
Total Fat		31.3 g	40%
	Saturated Fat	16.2 g	81%
	Polyunsaturated Fat	0.0 g
Cholesterol		60 mg	20%
Sodium		1255 mg	55%
Total Carbohydrate		56.9 g	21%
	Dietary Fiber	8.3 g	30%
	Total Sugars	9.8 g
Protein		21.9 g	44%
Vitamin D		0.0 mcg	0%
Calcium		485 mg	37%
Iron		3.4 mg	19%
Potassium		477 mg	10%

*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.

Source of Calories

Fat: 1125 cal (47.2%%)

Protein: 351 cal (14.7%%)

Carbs: 909 cal (38.1%%)