Description
This Veggie Quesadilla recipe is a quick and delicious meal featuring sautéed bell peppers, onions, zucchini, and optional corn and black beans, layered with melted cheddar and mozzarella cheeses inside warm flour tortillas. Perfectly spiced with cumin and chili powder, this vegetarian quesadilla makes a satisfying lunch or dinner packed with vibrant flavors and colorful veggies.
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)
Cheeses
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Spices and Garnish
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Serving Suggestions
- Sour cream, guacamole, or salsa (for serving, optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onions, bell peppers, and zucchini. Sauté for about 5-7 minutes until the vegetables soften and become tender. Add the corn and black beans, and cook for an additional 2 minutes.
- Season the Filling: Sprinkle in the cumin powder, chili powder, salt, and pepper, and stir to combine. Remove from heat and set aside to cool slightly.
- Prepare the Tortilla Base: Place one tortilla in a clean skillet over medium heat. Sprinkle a little cheese on half of the tortilla to create a base layer.
- Add the Vegetable Filling: Spread a generous amount of the sautéed vegetable mixture over the cheese, then sprinkle more cheese on top of the veggies. Fold the tortilla in half to create a half-moon shape.
- Cook the Quesadilla: Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Press down gently with a spatula to ensure even crispiness.
- Serve and Garnish: Once cooked, remove from the skillet and cut into wedges. Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa on the side for dipping.
Notes
- You can customize the vegetable filling by adding mushrooms, spinach, or jalapeños for extra flavor and texture.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- Use vegan cheese and skip the sour cream to make this recipe vegan-friendly.
- Ensure the skillet is well-heated to achieve a crispy golden crust without burning the tortilla.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best texture.
