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a stack of veggie Quesadillas
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5 from 1 vote

Vegetarian Quesadilla

This Vegetarian Quesadilla recipe is not your average quesadilla. Filled with cheese, spices, and a delicious vegetable mixture, this veggie quesadilla will be a hit even with your picky eaters.
Prep Time10 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: veggie quesadilla
Servings: 6 people
Calories: 674kcal
Author: Lisa Longley

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 cup black beans drained and rinsed
  • 1/2 cup frozen corn
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • dash of black pepper
  • 4 cups shredded Colby-Jack cheese
  • 6 10 inch flour tortillas

Instructions

  • Add the olive oil to large skillet over medium heat. Sauté the bell peppers, onion, and garlic until the vegetables are tender, about 5 to 7 minutes.
  • Stir the black beans, corn, chili powder, cumin, paprika, salt, and pepper into the vegetable mixture and remove it from the heat.
  • Place a clean large skillet that you can fit with a lid over very low heat.
  • Working with one tortilla at a time, spray the skillet with a very small amount of cooking spray. Place the tortilla in the skillet. On one half of the tortilla, add about 2/3 cup of a cheese, 1/2 a cup of vegetable filling and a little more cheese. Fold the tortilla over on itself.
  • Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking.  Flip it over, recover, and cook for another two minutes.  Repeat with the other tortillas.
  • Slice with a pizza cutter and enjoy.

Nutrition

Serving: 1quesadilla | Calories: 674kcal | Carbohydrates: 52g | Protein: 30g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 84mg | Sodium: 1150mg | Potassium: 464mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2201IU | Vitamin C: 54mg | Calcium: 724mg | Iron: 4mg