Loaded Veggie Quesadillas
These Loaded Veggie Quesadillas are packed with colorful vegetables, gooey cheese, and a blend of spices, making them a quick, customizable, and healthy comfort food option perfect for any occasion.
Ingredients
For the Quesadillas
- 4 large Flour Tortillas (8-10 inch) Choose your favorite type, such as white, whole wheat, or spinach.
- 2 cups Shredded Cheese (Monterey Jack, Cheddar, or a blend) Mild, creamy flavor with excellent meltability.
For the Filling
- 2 pieces Bell Peppers (assorted colors) Adds sweetness, vibrant color, and crunch.
- 1 medium Onion (yellow or red) Provides a savory base flavor.
- 1 medium Zucchini A mild and versatile vegetable.
- 1 cup Corn (frozen or fresh kernels) Adds sweetness and texture.
- 1 can (15 oz) Black Beans (rinsed and drained) Provides protein and fiber.
- 1 cup Mushrooms (sliced, cremini or button) Adds an earthy flavor.
- 2 tablespoons Olive Oil Used for sautéing the vegetables.
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- ¼ teaspoon Smoked Paprika
- to taste Salt and Pepper
Optional Toppings
- Sour cream, salsa, guacamole, pico de gallo, cilantro, hot sauce Customize your quesadilla experience.
Instructions
Preparation
- Wash and chop all vegetables: dice bell peppers, onion, and zucchini into bite-sized pieces; slice mushrooms; if using fresh corn, cut kernels off the cob; rinse and drain black beans.
- Heat olive oil in a large skillet over medium heat.
Cooking
- Add diced onion and bell peppers to the skillet and sauté for about 5-7 minutes until softened.
- Add sliced mushrooms and zucchini, and sauté for another 5-7 minutes until mushrooms soften.
- Stir in corn and rinsed black beans; cook for a couple of minutes to heat through. Add spices and adjust seasonings.
- Lightly grease a separate skillet or griddle over medium heat and place a tortilla in it. Sprinkle half with cheese, add veggie mixture, and top with more cheese before folding.
- Press down gently and cook each quesadilla for 3-4 minutes per side until golden brown and crispy.
- Remove from the skillet, let cool slightly, then slice into wedges and serve with toppings.
Notes
Storage: Leftover quesadillas can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. To reheat, use a skillet for crispiness.