Description

These Vegetarian Quesadillas are filled with melty cheese, sautéed vegetables, and bold flavors, making them a quick and satisfying meal for any time of day.

Ingredients

Units Scale

1 tablespoon olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small red onion, diced
1 cup mushrooms, sliced
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup canned black beans, drained and rinsed
1 1/2 cups shredded cheddar cheese (or Mexican blend)
4 large flour tortillas
2 tablespoons butter or additional olive oil for cooking

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Instructions

Heat olive oil in a skillet over medium heat. Add bell peppers, onion, and mushrooms. Cook for 5-6 minutes until softened.
Stir in cumin, chili powder, salt, and pepper. Cook for another minute.
Add black beans and cook for 2-3 minutes until heated through. Remove from heat.
Heat a clean skillet over medium heat and lightly grease with butter or oil.
Place a tortilla in the skillet and sprinkle half with cheese, then top with vegetable mixture and more cheese. Fold the tortilla over.
Cook for 2-3 minutes on each side until golden brown and cheese is melted. Repeat with remaining tortillas.
Cut into wedges and serve warm with salsa, guacamole, or sour cream.

Notes

You can use any combination of vegetables based on your preference or what’s in season.
For extra spice, add chopped jalapeños or a dash of hot sauce to the filling.
Use whole wheat tortillas for a healthier option.

Nutrition

Serving Size: 1 quesadilla
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 13g
Cholesterol: 25mg