Veggie Quesadilla
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!
Servings: 4
Calories: 443kcal
Ingredients
- Up to 4 tablespoons avocado or canola oil, separated
- ½ cup red bell pepper, diced (about ½ a pepper)
- ½ cup diced jalapeño, seeds removed (about 2 jalapeños)
- ¼ cup diced red onion (about a ¼ of an onion)
- 1 cup drained and rinsed canned black beans
- ⅔ cup canned corn, drained
- ½ teaspoon Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 cups freshly grated Monterey Jack cheese
- 6 flour tortillas
- Diced avocado, sour cream, and pico de gallo for topping (optional)
Instructions
- 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!
Nutrition
Calories: 443kcal | Carbohydrates: 42g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 905mg | Potassium: 405mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1206IU | Vitamin C: 39mg | Calcium: 481mg | Iron: 3mg