Vegetarian Quesadillas Recipe

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 8 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup cooked black beans, drained and rinsed
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 cup corn kernels (fresh or canned)
• 1/2 cup diced red onion
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• Butter or additional olive oil for cooking the tortillas
• Sour cream, guacamole, and salsa for serving

Instructions

1. Preheat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the red and yellow bell peppers, corn, and red onion until softened, about 5 minutes. Season with salt, pepper, cumin, and chili powder.
2. In a large mixing bowl, combine the cooked vegetables with the black beans. Mix well to ensure even distribution of the flavors.
3. Place one tortilla on a clean work surface, and sprinkle with a mix of cheddar and mozzarella cheese, spreading it evenly.
4. Spread about 1/4 cup of the vegetable and bean mixture over half of the tortilla.
5. Fold the tortilla in half, pressing down gently.
6. Heat a small amount of butter or olive oil in the skillet over medium heat. Carefully place the folded tortilla in the skillet. Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted and gooey.
7. Repeat with the remaining tortillas and filling.
8. Once cooked, cut each quesadilla into wedges and serve warm with sour cream, guacamole, and salsa on the side.

Helpful Tips

• If you prefer a spicier kick, add some chopped jalapeños to the vegetable mixture.
• Feel free to mix and match cheeses based on your personal preference.
• For a quicker prep, use frozen mixed vegetables. Just thaw and drain them before use.

Storage Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium-low heat until heated through and crispy.

Ingredient Substitutions

• Substitute kidney beans or pinto beans for black beans if preferred.
• Use wheat or gluten-free tortillas if you have dietary restrictions.

Pairings

These quesadillas pair beautifully with a refreshing side salad and a cold glass of lemonade. For a complete Mexican-inspired feast, serve with a side of Spanish rice and refried beans.