Description
Veggie Quesadilla is a hearty and flavorful vegetarian dish made with sautéed vegetables and melted cheese sandwiched between two crispy tortillas. With a delicious blend of fresh veggies and cheese, this quesadilla is perfect for a quick and satisfying meal. It’s a great option for a light lunch or dinner, and it’s easy to customize with your favorite ingredients.
Ingredients
Scale
- 2 large flour tortillas
- 1 tablespoon olive oil
- 1/2 cup bell peppers (red, green, yellow), finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup zucchini, finely chopped
- 1/4 cup corn kernels (optional)
- 1/4 cup black beans, rinsed and drained (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, guacamole, or salsa (for serving, optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onions, bell peppers, and zucchini. Sauté for about 5-7 minutes until the vegetables soften and become tender. Add the corn and black beans, and cook for an additional 2 minutes.
- Sprinkle in the cumin powder, chili powder, salt, and pepper, and stir to combine. Remove from heat and set aside to cool slightly.
- Place one tortilla in a clean skillet over medium heat. Sprinkle a little cheese on half of the tortilla.
- Spread a generous amount of the sautéed vegetable mixture over the cheese, and then sprinkle more cheese on top of the veggies. Fold the tortilla in half to create a half-moon shape.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Press down gently with a spatula to ensure an even crisp.
- Once cooked, remove from the skillet and cut into wedges. Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa on the side for dipping.
Notes
- You can add or substitute any of your favorite vegetables such as mushrooms, spinach, or tomatoes.
- For a spicier kick, add sliced jalapeños to the vegetable mixture or sprinkle chili flakes on top.
- Feel free to use gluten-free tortillas for a gluten-free version.
- If you prefer a vegan quesadilla, use vegan cheese or skip the cheese altogether for a lighter version.
- To make the quesadilla more filling, you can add some cooked quinoa or rice along with the vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 4g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg