Description
Vegetarian Quesadillas are a quick and satisfying meal made with sautéed vegetables, melty cheese, and golden toasted tortillas—perfect for lunch, dinner, or a hearty snack.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- Cooking spray or butter, for toasting
Instructions
- Heat olive oil in a skillet over medium heat. Add bell peppers and onion. Sauté for 5–6 minutes until soft.
- Stir in corn, black beans, cumin, chili powder, salt, and pepper. Cook for another 2–3 minutes. Remove from heat.
- Heat a clean skillet or griddle over medium heat. Place one tortilla on the skillet, sprinkle with cheese, add vegetable mixture, then more cheese, and top with another tortilla.
- Cook for 2–3 minutes per side, or until the tortillas are golden and the cheese is melted.
- Repeat with remaining tortillas and filling. Slice into wedges and serve warm with salsa, sour cream, or guacamole.
Notes
- Use whole wheat tortillas for added fiber.
- Customize with mushrooms, spinach, or zucchini for variety.
- Leftover filling makes a great topping for salads or bowls.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 370
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg