Description
This Black Bean Veggie Quesadilla is a quick and flavorful vegetarian meal, packed with sautéed colorful vegetables, black beans, and melted cheese sandwiched between crispy tortillas. Perfect for a nutritious lunch or dinner, it combines wholesome ingredients with a blend of spices for a satisfying and easy-to-make dish.
Ingredients
Scale
Vegetable and Bean Mixture
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 small onion, diced
- 1 small zucchini, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Quesadilla Assembly
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 4 large flour tortillas (or corn tortillas for gluten-free)
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro
Instructions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper, yellow bell pepper, onion, and zucchini. Sauté for 5-7 minutes, or until the veggies are softened. Add the minced garlic and cook for another minute until fragrant.
- Season the Veggies: Stir in the ground cumin, chili powder, salt, and pepper. Add the black beans to the skillet and cook for another 2-3 minutes, just until the beans are warmed through. Remove the mixture from the heat.
- Assemble the Quesadillas: Heat a separate non-stick skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle with about 1/4 cup of shredded cheese. Add a generous scoop of the veggie and black bean mixture on top of the cheese. Add another small handful of cheese on top, then place a second tortilla on top to form a sandwich.
- Cook the Quesadilla: Cook the quesadilla for about 2-3 minutes on each side, pressing gently with a spatula to help the cheese melt and the tortilla crisp up. Flip carefully and cook the second side until golden brown and crispy, and the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges. Serve with your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro.
Notes
- Use corn tortillas instead of flour tortillas to make this dish gluten-free.
- Feel free to customize with other vegetables like corn, spinach, or mushrooms.
- Add a dash of hot sauce or jalapeños for a spicier kick.
- Leftover quesadillas can be refrigerated and reheated in a skillet for crispiness.
- If vegan, substitute cheese with dairy-free alternatives and omit optional sour cream.
