Vegetarian Quesadillas with Black Beans
These delicious Vegetarian Quesadillas with Black Beans are packed with flavor and nutrients. They make a perfect meal or snack, and they can be customized with your favorite vegetables and cheese. Quick and easy to prepare, they're great for a busy weeknight or a weekend treat.
Equipment
- 1 Skillet or frying pan
- 1 Cutting board
- 1 Spatula
- 1 Grater for cheese
- 1 set Measuring cups and spoons
Ingredients
- 4 large flour tortillas
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 red bell pepper diced
- 1 small onion diced
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- optional fresh cilantro chopped
- optional salsa for serving
- optional sour cream for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
- In the same skillet, place one tortilla and sprinkle half of it with a portion of the shredded cheese. Top with a quarter of the vegetable and bean mixture, then fold the tortilla in half.
- Cook for about 2-3 minutes until the bottom is golden and the cheese begins to melt. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side until golden and crispy.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Slice each quesadilla into wedges, garnish with fresh cilantro if desired, and serve hot with salsa and sour cream on the side.
Notes
Feel free to add other vegetables such as spinach, mushrooms, or zucchini to the filling.
For a spicier kick, consider adding jalapeños or hot sauce to the mixture.
These quesadillas can be made in advance and reheated for a quick meal throughout the week.