A little Southwest flair and a whole lot of easy makes this the best Veggie Quesadillas Recipe! Loaded with black beans, corn, melty Monterey Jack cheese, fresh peppers, and onions!
Add 1 tablespoon of oil to a sauté pan over medium-high heat and allow it to come to temperature. Add the bell pepper, diced jalapeño, and onion and cook for 4-6 minutes, until softened, stirring occasionally.
Transfer the veggie mixture to a medium-sized mixing bowl and add the black beans, corn, salt, cumin, and garlic powder. Stir to combine. Add the cheese and stir to combine once more.
Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
Carefully, place 1 flour tortilla on the pan and scatter about 1 cup of filling to only one half of the tortilla. Once the cheese starts to melt (about 1 minute), use a spatula to fold the bare side over the side with the veggie mixture. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
The Anthony Kitchen