Description
Crispy and cheesy vegetarian quesadillas that are customizable, quick to make, and perfect for a weeknight dinner.
Ingredients
Main ingredients
- 4 medium or large Flour tortillas
- 1.5 cups Cheese (shredded cheddar, Monterey Jack, or a blend) (Shred your own cheese for better melting.)
- 1 cup Bell peppers, sliced (Any color bell pepper can be used.)
- 1 medium Onion, thinly sliced
- 1 cup Mushrooms, sliced (optional) (So good, but optional.)
- 1 can Black beans or pinto beans, rinsed and drained
- 1 cup Corn (frozen is fine, just thaw it)
Seasoning
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt (Or to taste.)
- 1 teaspoon Black pepper (Or to taste.)
For cooking
- 2 tablespoons Oil or butter for the pan
For serving
- Salsa, sour cream, guacamole (For serving on the side.)
Instructions
Preparation
- Heat a skillet over medium heat and add a small drizzle of oil.
- Sauté onion and bell peppers for 4 to 6 minutes until softened.
- Add mushrooms if using, and season with cumin, chili powder, garlic powder, salt, and pepper.
Cooking
- Stir in the black beans and corn; warm through and adjust seasoning to taste.
- Lay one tortilla in a skillet, add a layer of cheese, then filling, and another layer of cheese on top.
- Cook quesadilla for 2 to 4 minutes per side, until golden and cheese is melted.
- Let it rest for a minute before slicing.
Notes
You can customize the filling with other veggies like zucchini or carrots. For a spinach version, add chopped spinach at the end of sautéing until wilted.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Mexican, Vegetarian