Go Back
- 4 large flour tortillas (or whole wheat for a healthier option) - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 medium bell pepper, diced - 1 medium zucchini, diced - 1 cup cooked black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Optional: fresh cilantro for garnish

Quick Veggie-Stuffed Quesadillas for Families

Discover the joy of Quick Veggie-Stuffed Quesadillas! This easy recipe combines fresh bell peppers, zucchini, and black beans with gooey cheese, creating a flavorful and nutritious meal or snack. Perfect for a quick bite, these quesadillas are customizable with your favorite ingredients. Cook them to golden perfection and serve with your favorite dips. Enjoy a delightful twist on a classic that's as satisfying as it is healthy!
Print Recipe Pin Recipe

Ingredients
  

4 large flour tortillas

1 cup shredded cheese (cheddar or a cheese blend of your choice)

1 cup bell peppers (any color), diced into small pieces

1 cup zucchini, diced into small cubes

1 cup corn (canned or frozen, thawed if frozen)

1 cup black beans, rinsed and drained

1 teaspoon taco seasoning

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

Salsa and sour cream (for serving)

Instructions
 

Prep the Veggies: Begin by thoroughly washing the bell peppers and zucchini. Dice them into small, bite-sized pieces, ensuring they will cook evenly. If you are using frozen corn, make sure it is fully thawed and drained.

    Cook the Filling: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced bell peppers and zucchini. Sauté the vegetables for about 3-4 minutes, or until they are tender and vibrant. Next, stir in the corn and black beans, followed by the taco seasoning. Mix everything well, cooking for an additional 2-3 minutes until thoroughly heated. Taste and adjust the seasoning with salt and pepper as needed. Once ready, remove from heat and set aside.

      Assemble the Quesadillas: On a clean cutting board or flat surface, place one tortilla. Sprinkle half of the shredded cheese on one half of the tortilla. Spoon a generous amount of the cooked veggie mixture on top of the cheese, then sprinkle the remaining cheese over the vegetable layer. Carefully fold the tortilla in half to encapsulate the filling.

        Cook the Quesadillas: Return the skillet to medium heat (you can use the same skillet without needing to wash it). Place the folded quesadilla in the skillet and cook for approximately 2-3 minutes on each side. You are looking for a golden-brown, crispy exterior and melted cheese within. For the best results, you may gently press down on the quesadilla with a spatula while it cooks to encourage even crispiness.

          Cut and Serve: Once the quesadilla is cooked to your liking, transfer it to a cutting board and let it cool for about a minute. Use a sharp knife or pizza cutter to slice it into wedges. Garnish with freshly chopped cilantro or parsley, and serve the quesadilla alongside salsa and sour cream for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

              Enjoy these delightful veggie-stuffed quesadillas that are sure to please everyone at your table!