Description
A quick and easy Black Bean Veggie Quesadilla recipe packed with flavor and customizable vegetables. Perfect for weeknight dinners or a satisfying lunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced bell pepper (any color)
- 1/4 cup finely diced zucchini or yellow squash
- 1/4 cup finely diced poblano pepper (optional)
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 4 large (10-12 inch) flour tortillas
- 1.5 cups shredded Monterey Jack or cheddar cheese (or a blend)
- Optional for serving: salsa, sour cream or Greek yogurt, guacamole or diced avocado, chopped cilantro, lime wedges
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened (5-7 min). Add poblano if using.
- 2. Add zucchini and minced garlic; cook for 3-5 minutes until zucchini is tender-crisp and garlic is fragrant.
- 3. Stir in rinsed black beans, cumin, chili powder, and cayenne (if using). Cook for 2-3 minutes to heat through. Season with salt and pepper. Remove from skillet.
- 4. Wipe skillet clean if needed. Place one tortilla in the skillet over medium heat. Sprinkle half the cheese over one half of the tortilla. Spoon half the bean mixture over the cheese. Fold the other half of the tortilla over the filling.
- 5. Cook for 3-5 minutes until bottom is golden brown and cheese is melting.
- 6. Carefully flip and cook for another 3-5 minutes until the second side is golden brown and cheese is fully melted.
- 7. Repeat with remaining tortillas, cheese, and filling.
- 8. Cut into wedges and serve immediately with desired toppings.
Notes
Store cooled quesadillas in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat for best crispness, or in an oven/toaster oven at 350°F (175°C) for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: Approx. 400-500 (varies with cheese/tortilla)
- Sugar: Approx. 5-7g
- Sodium: Approx. 500-700mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 8-10g
- Protein: Approx. 15-20g