Veggie Quesadilla Recipe

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat.

Add the thinly sliced red and yellow bell peppers, sliced zucchini, and sliced red onion to the skillet. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop light char marks.

Stir in the corn kernels and minced garlic and cook for another 1–2 minutes until the corn is warmed and the garlic is fragrant (don’t let the garlic burn).

Add the rinsed black beans, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and cook 1–2 minutes just to warm the beans and toast the spices.

Remove the skillet from the heat. Stir in the chopped cilantro (if using) and 1 tbs lime juice. Taste and adjust seasoning with more salt or lime if needed. Set the filling aside.

Heat pan

Place a clean large nonstick or cast-iron skillet over medium heat and let it warm for 1–2 minutes.

Assemble

Lay one flour tortilla on a flat surface. Sprinkle about 0.5 cups shredded cheddar and 0.25 cups shredded Monterey Jack over half the tortilla, leaving a small border. Spoon about 0.5 cups of the vegetable-bean filling evenly over the cheese. Top the filling with another 0.25 cups of the cheese (this helps the quesadilla stick). Fold the tortilla in half to enclose the filling.

Cook

Brush or lightly spray the heated skillet with a little oil. Place the folded quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook the other side 2–3 minutes until golden and the cheese is melted. If the cheese needs more time to melt, lower heat to medium-low and cover briefly (30–60 seconds).

Keep warm and repeat

Transfer the cooked quesadilla to a cutting board and keep warm tented with foil. Repeat assembly and cooking with remaining tortillas, cheese, and filling to make a total of 4 quesadillas.

Slice

Let each quesadilla rest 1 minute, then cut into 3–4 wedges using a sharp knife or pizza cutter so filling doesn’t spill out.

Plate the quesadilla wedges and serve with sour cream or Greek yogurt, salsa, and avocado slices or guacamole on the side. Offer extra lime wedges if desired.

Storage

Store any cooled leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 8–10 minutes until warmed through and crisp.