Veggie Quesadillas Ii

Loaded with vibrant, fresh veggies and packed with bold, southwestern-inspired flavors, these Veggie Quesadillas II are the ultimate crowd-pleaser for quick weeknight dinners or casual gatherings. Sautéed bell peppers, zucchini, corn, and black beans are spiced to perfection with garlic powder, cumin, and chili powder, creating a hearty and satisfying filling. Layered between gooey melted cheddar cheese and crispy, golden tortillas, each bite is a fusion of texture and zest. Ready in just 30 minutes, this easy vegetarian quesadilla recipe pairs beautifully with salsa, sour cream, and a sprinkle of fresh cilantro for a deliciously customizable meal. Perfect for meatless Mondays, meal prepping, or a fun family dinner, these veggie quesadillas are bound to become a new favorite in your recipe rotation!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Red bell pepper
• 1 medium, diced Green bell pepper
• 1 medium, diced Yellow onion
• 1 small, diced Zucchini
• 1 cup Corn kernels
• 1 cup, cooked or canned (rinsed and drained) Black beans
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoons Salt
• 0.5 teaspoons Freshly ground black pepper
• 4 large Flour tortillas
• 1.5 cups Shredded cheddar cheese
• 0.5 cup, for garnish (optional) Salsa
• 0.5 cup, for garnish (optional) Sour cream
• 2 tablespoons, chopped (optional) Fresh cilantro

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the diced red bell pepper, green bell pepper, yellow onion, and zucchini to the skillet. Sauté for 5-7 minutes or until tender and slightly golden.

Step 3

Stir in the corn kernels, black beans, garlic powder, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, then remove the skillet from heat and set aside.

Step 4

Heat a large, clean skillet or griddle over medium heat. Lightly brush one side of each tortilla with the remaining 1 tablespoon of olive oil.

Step 5

Place one tortilla, oiled side down, onto the skillet. Sprinkle 3/4 cup of shredded cheddar cheese evenly over the tortilla.

Step 6

Spread 1/4 of the veggie mixture evenly over the cheese layer, then top with another oiled tortilla, oiled side up. Press down gently with a spatula.

Step 7

Cook the quesadilla for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.

Step 8

Carefully flip the quesadilla and cook for an additional 2-3 minutes, until the second side is golden brown and the cheese has melted completely.

Step 9

Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for 1-2 minutes before slicing into wedges.

Step 10

Repeat the process with the remaining tortillas, cheese, and vegetable mixture to make 3 more quesadillas.

Step 11

Garnish with salsa, sour cream, and fresh cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1513.6g)

Amount per serving	% Daily Value*
Calories	2150.8

Total Fat 122.6g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 239.1mg	0%
Sodium 6372.1mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 30.9g	0%
Total Sugars 48.0g
Protein 83.7g	0%

Vitamin D 0IU	0%
Calcium 1870.1mg	0%
Iron 13.3mg	0%
Potassium 1940.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 14.8%

Carbs: 36.4%