Description
This Veggie Quesadilla recipe offers a delicious and easy-to-make vegetarian meal packed with sautéed bell peppers, onions, zucchini, corn, and black beans, layered with melted cheddar and mozzarella cheese inside a crispy golden tortilla. Perfect for a quick lunch or dinner, served with optional dips like sour cream, guacamole, or salsa.
Ingredients
Scale
Quesadilla Base
- 2 large flour tortillas
- 1 tablespoon olive oil
Vegetable Filling
- 1/2 cup bell peppers (red, green, yellow), finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup zucchini, finely chopped
- 1/4 cup corn kernels (optional)
- 1/4 cup black beans, rinsed and drained (optional)
Seasonings
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Sour cream, guacamole, or salsa (for serving, optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onions, bell peppers, and zucchini. Sauté for 5-7 minutes until the vegetables soften and become tender. Add the corn and black beans, and cook for an additional 2 minutes to warm them through.
- Season Vegetables: Sprinkle in cumin powder, chili powder, salt, and pepper. Stir well to combine all the flavors. Remove the skillet from heat and let the vegetable mixture cool slightly to prevent the cheese from melting too quickly later.
- Prepare Tortilla with Cheese: Place one flour tortilla in a clean skillet over medium heat. Evenly sprinkle a layer of shredded cheese on half of the tortilla to create a cheesy base for the filling.
- Add Filling and More Cheese: Spoon a generous amount of the sautéed vegetable mixture over the cheese layer. Then, sprinkle additional shredded cheese over the vegetables. This layering helps the quesadilla stick together and ensures gooey cheese inside.
- Fold and Cook Quesadilla: Fold the tortilla in half to form a half-moon shape. Cook for 2-3 minutes on each side, pressing gently with a spatula to ensure even crispiness. The quesadilla is done when the tortilla is golden brown and crispy, and the cheese inside has melted.
- Serve: Remove from skillet and cut into wedges. Garnish with fresh chopped cilantro. Serve warm with optional sour cream, guacamole, or salsa for dipping.
Notes
- You can customize the vegetables based on what you have available or prefer.
- For a spicier quesadilla, add finely chopped jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Use whole wheat tortillas for a healthier alternative.
- If you prefer, substitute the cheeses with a vegan cheese to make it dairy-free.
- Ensure the skillet is not too hot to avoid burning the tortilla before the cheese melts.
- Leftover quesadillas can be refrigerated and reheated in a pan or air fryer for best texture retention.
