Veggie Quesadillas Recipe

Prepare vegetables

Wash and dry bell peppers and spinach. Remove seeds and membranes from bell peppers and dice into roughly 1/4-inch pieces. Finely chop the red onion, and if using, seed and finely chop the jalapeño. Roughly chop the spinach and rinse and drain black beans if using canned.

Cook vegetables

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the chopped red onion and cook 2 minutes until softened. Add diced red and yellow bell peppers and cook 3–4 minutes until they begin to soften. Stir in corn and chopped jalapeño and cook another 2 minutes until corn is heated through. Add chopped spinach and cook 1 minute until wilted. Season with ground cumin, smoked paprika, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and transfer the vegetable mixture to a bowl to cool slightly.

Finish filling

To the cooled vegetable mixture add the rinsed black beans, chopped cilantro and lime juice. Taste and adjust seasoning, adding the remaining salt and pepper if desired. Mix in both cheeses (reserve about 1/4 cup of mixed cheese to sprinkle inside each tortilla before cooking). The filling should be moist but not watery; if it seems wet, squeeze out excess liquid from vegetables or drain for a minute.

Set a clean large nonstick skillet or griddle over medium-low to medium heat. Wipe the pan lightly with oil or butter (about 1/2 tablespoon per two quesadillas). Lay one tortilla flat on a plate or board. Sprinkle a thin, even layer of the reserved cheese over half the tortilla (this helps the top and bottom stick together). Spoon about 3/4 cup of the veggie-cheese filling over the cheese, spreading it to within 1/2 inch of the edge. Sprinkle a little additional cheese on top of the filling, then fold the empty half of the tortilla over the filled half to form a semicircle. Repeat with remaining tortillas.

Cook the quesadillas: Add a small pat of butter or 1/2 tablespoon oil to the heated skillet and swirl. Place one folded quesadilla in the pan. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook the other side 1.5–2 minutes until golden and the cheese has melted. Lower heat if browning too quickly before the cheese melts. Transfer cooked quesadilla to a cutting board and let rest 1 minute before slicing.

Finish remaining quesadillas: Wipe pan if necessary, add more oil or butter, and cook remaining quesadillas in batches (about 2 at a time depending on pan size).

Slice each quesadilla into 3 or 4 wedges using a sharp knife or pizza cutter. Serve hot with sour cream or Greek yogurt, salsa, and sliced avocado or a dollop of guacamole. Optionally garnish with extra cilantro and a squeeze of lime.

Storage: Refrigerate leftover cooked quesadillas in an airtight container for up to 3 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for 8–10 minutes to restore crispness.