Description
This Black Bean Veggie Quesadilla is a quick and flavorful vegetarian dish that combines sautéed colorful veggies, seasoned black beans, and melted cheese sandwiched between warm tortillas. Perfect for a healthy lunch or dinner, it’s easy to prepare in just 20 minutes and customizable with your favorite toppings like salsa, guacamole, or sour cream.
Ingredients
Scale
Filling
- 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
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 vegetables 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 drained and rinsed black beans to the skillet and cook for another 2-3 minutes, just until the beans are warmed through. Remove the mixture from heat.
- Assemble the Quesadillas: Heat a separate non-stick skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle about 1/4 cup of shredded cheese evenly over it. Add a generous scoop of the veggie and black bean mixture on top of the cheese. Sprinkle another small handful of cheese over the filling to help everything stick together, 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 tortillas crisp up. Carefully flip and cook the second side until golden brown, crispy, and the cheese is fully melted inside.
- Serve: Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve warm with optional toppings such as sour cream, salsa, guacamole, or fresh cilantro for added flavor.
Notes
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- You can substitute or add other veggies like mushrooms, corn, or spinach for variety.
- Adjust the chili powder to your preferred spice level.
- Leftover quesadillas can be stored in the fridge and reheated in a skillet to maintain crispness.
- To make it vegan, use dairy-free cheese and skip sour cream or use a plant-based alternative.
