Vegetarian Quesadilla

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

Cook Time15

Total Time20

Servings: servings

Calories: 662kcal

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.
2 tablespoons olive oil, 1 red bell pepper, 1 orange bell pepper, 1 small yellow onion, 2 garlic cloves
Stir the black beans, corn, chili powder, cumin, paprika, salt, and pepper into the vegetable mixture and remove it from the heat.
1 cup black beans, 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
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.
4 cups shredded Colby-Jack cheese, 6 10 inch flour tortillas
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.

Video

Nutrition