Loaded Veggie Quesadillas

$- 4 large whole wheat tortillas - 1 cup shredded cheese (cheddar or cheese blend) - 1 bell pepper (red or yellow), diced - 1 small zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 small red onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper, to taste - Fresh cilantro, chopped (for garnish) - Salsa and sour cream (for serving) You can change some ingredients based on what you like. Instead of whole wheat tortillas, you can use corn tortillas or spinach tortillas. For cheese, try mozzarella or pepper jack. If you want to skip the beans, add more corn or some cooked quinoa. You can also mix in other veggies like mushrooms or spinach. When you pick vegetables, look for firm and bright ones. Bell peppers should have smooth skin and feel heavy for their size. Choose zucchini that is small to medium, with shiny skin. For onions, pick ones that are dry and heavy. Fresh garlic should smell strong and have no soft spots. Always pick veggies in season for the best flavor and price. {{ingredient_image_2}} Start by washing all your veggies. I love using fresh ingredients for the best taste. Dice one bell pepper, one small zucchini, and one small red onion. Make sure to keep them small for easy cooking. Mince two cloves of garlic as well. This adds great flavor to the filling. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion first and sauté it for about 3-4 minutes until it turns translucent. Then, toss in the minced garlic, bell pepper, and zucchini. Stir these together, cooking for another 5 minutes. You want them to be tender and vibrant. Next, add one cup of corn and one cup of rinsed black beans to the skillet. Don't forget to sprinkle in one teaspoon of ground cumin and one teaspoon of chili powder. Season with salt and black pepper to taste. Stir everything well and cook for another 2-3 minutes until heated through. Remove the skillet from heat. This filling is colorful and packed with flavor. Grab your large whole wheat tortillas. On one half of each tortilla, layer some shredded cheese. Spoon a good amount of the veggie mix over the cheese. Top it off with a bit more cheese. This helps hold the quesadilla together. Now, fold each tortilla in half. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Place one folded quesadilla in the skillet and cook for about 3-4 minutes on each side. You want the tortilla to be golden brown and crispy. Once done, set it aside and repeat with the rest. After cooking, let the quesadillas cool for a minute. Cut each one into wedges for easy serving. Garnish with fresh chopped cilantro. Serve with salsa and sour cream on the side. Enjoy your tasty and healthy loaded veggie quesadillas! Choosing the right cheese makes a big difference. I love using cheddar for its sharp taste. A cheese blend can add depth with various flavors. Here are some great options: - Cheddar - Monterey Jack - Mozzarella - Pepper Jack for a kick Mixing cheeses can create a rich, gooey texture. Remember to shred your cheese for better melting. A crispy tortilla takes a few simple steps. Start by using medium heat to avoid burning. Use enough oil to coat the skillet. Here’s how: - Heat the skillet before adding the quesadilla. - Cook each side for 3-4 minutes. - Press down gently with a spatula for even crisping. - Flip carefully to keep the filling in place. A golden-brown color shows your tortilla is ready! For bright veggies, high heat works wonders. Sautéing quickly keeps them colorful and crisp. Follow these tips: - Cut your veggies into similar sizes for even cooking. - Add garlic later to avoid burning. - Stir often to cook evenly. - Season with salt when veggies are nearly done. These steps ensure your fillings are both tasty and visually appealing. Pro Tips Prep Your Veggies: Prepare all your vegetables ahead of time to save on cooking time and ensure even cooking. Cheese Choices: Experiment with different cheeses like pepper jack for a spicy kick or mozzarella for a milder flavor. Serving Suggestions: Pair your quesadillas with guacamole for added creaminess and flavor. Cook in Batches: If making multiple quesadillas, cook them in batches to maintain consistent heat and crispiness. {{image_4}} You can easily make these quesadillas vegan and gluten-free. Use gluten-free tortillas instead of whole wheat. For cheese, try vegan cheese. Many brands melt well and taste great. You can also skip the cheese entirely and load up on veggies. Add extra beans for more protein and fiber. Want to add protein? Chicken or tofu works well. For chicken, use cooked and shredded meat. Mix it with the veggies in the skillet. If you prefer tofu, press it to remove excess water. Then, dice it and sauté until golden. Both options boost flavor and make the quesadillas heartier. If you love heat, add jalapeños. Slice them thin and mix them into the veggie filling. You can also serve quesadillas with hot sauce. A drizzle adds a nice kick. Don’t forget to taste the filling first. Adjust the spice level to fit your taste! To store leftover quesadillas, let them cool first. Place them in an airtight container. Make sure to separate the layers with parchment paper. This prevents sticking. Store them in the fridge for up to three days. To reheat quesadillas, use a skillet over medium heat. Add a little olive oil for crispiness. Cook each side for 2-3 minutes. You want them hot and crispy again. For a faster method, use the microwave. Heat for about 30 seconds, but the texture won't be as good. To freeze, wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to prevent freezer burn. They can stay frozen for up to three months. When ready, thaw in the fridge overnight before reheating. Enjoy your tasty meal anytime! Yes, you can make quesadillas ahead of time. Prepare the filling and let it cool. Then, fill the tortillas and store them in the fridge. Wrap them well to keep them fresh. When you are ready to eat, just cook them in a skillet. They will taste great! Serve the quesadillas hot and crispy. Cut them into wedges for easy sharing. Arrange them on a platter. Sprinkle fresh cilantro on top for color. Add small bowls of salsa and sour cream on the side. This makes it fun for everyone to dip and enjoy! You can change the fillings based on what you like. Try different veggies such as mushrooms, spinach, or carrots. For extra flavor, add spices like paprika or oregano. You can also mix in cooked chicken or tofu for protein. The choices are endless! You learned about the best ingredients for veggie quesadillas. We covered fresh vegetables, cooking tips, and how to choose the right cheese. You can add protein or make vegan options too. Remember, storing leftovers and reheating them well keeps the flavor great. Feel free to try different ingredients, making this dish your own. Happy cooking!$

Delicious quesadillas filled with a variety of vegetables and cheese, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 large whole wheat tortillas
1 cup shredded cheese (cheddar or cheese blend)
1 whole bell pepper (red or yellow), diced
1 small zucchini, diced
1 cup corn kernels (fresh or frozen)
1 cup black beans, rinsed and drained
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and black pepper
to taste fresh cilantro, chopped (for garnish)
to serve salsa and sour cream

Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced red onion and sauté for 3-4 minutes, or until it becomes translucent.
Add the minced garlic, diced bell pepper, and zucchini to the skillet. Continue sautéing for an additional 5 minutes, stirring occasionally, until all vegetables are tender and vibrant.
Incorporate the corn and rinsed black beans into the skillet. Sprinkle in the cumin, chili powder, and season with salt and black pepper. Stir well to combine and cook for an extra 2-3 minutes until everything is heated through. Remove the skillet from heat.
Prepare the quesadillas: On one half of each tortilla, evenly sprinkle a layer of shredded cheese. Then, spoon a generous amount of the sautéed veggie mixture over the cheese. Finish with another sprinkle of cheese on top before folding the tortilla in half.
In a second skillet, heat the remaining tablespoon of olive oil over medium heat. Carefully place one folded quesadilla in the skillet. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy. Remove from the skillet and repeat this process with the remaining tortillas.
Once all quesadillas are cooked, allow them to cool for a minute. Use a sharp knife to cut each quesadilla into wedges for easy serving.
Garnish with freshly chopped cilantro and present with a side of salsa and sour cream for dipping.

Notes

Arrange the quesadilla wedges on a platter and sprinkle extra cilantro over the top. Serve with small bowls of salsa and sour cream at each end to encourage sharing.

Keyword easy recipe, quesadillas, vegetarian