Veggie Quesadilla Recipe
Make Veggie Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burritos & More
Method
Burritos & More
- 1
Prep vegetables and beans: dice red and green bell peppers and onion. Rinse and drain black beans if using canned. Measure out corn.
- 2
In a large skillet, heat olive oil over medium heat. Add onions and peppers; sauté 4–5 minutes until softened. Stir in cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper; cook about 1 minute to bloom the spices.
- 3
Add corn and black beans; cook 2–3 minutes until heated through. Adjust salt and pepper to taste. Remove from heat.
- 4
Warm a clean skillet over medium heat. Place a tortilla in the skillet, sprinkle about 1/4 cup shredded cheese on one half, then top with a portion of the veggie-bean mixture. Fold tortilla over to form a half-moon. Cook 2–3 minutes per side, until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas.
- 5
Slice each quesadilla into wedges. Serve with optional toppings: chopped cilantro, avocado slices, and salsa or sour cream if desired.
