Loaded Veggie Quesadillas

• 8 flour tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1/2 cup diced red onion
• 1/2 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• 1/4 cup sliced black olives

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Sauté bell peppers, zucchini, and red onion for 5 minutes until softened.
3. 3 Add corn, black beans, cumin, and chili powder; cook for 2 more minutes.
4. 4 Lay out tortillas and sprinkle with a handful of cheese.
5. 5 Spoon veggie mixture evenly over one half of each tortilla.
6. 6 Top with more cheese and fold the tortilla in half.
7. 7 Cook quesadillas in the skillet for 2-3 minutes per side, until golden and cheese is melted.
8. 8 Garnish with cilantro and black olives before serving.

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice over the veggies before assembling.
• Use a tortilla press to ensure even cooking and perfect folds.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Serve with a side of fresh salsa and guacamole.
• Pair with a simple green salad for a complete meal.

FAQ