Description
A delicious and hearty vegetable quesadilla made with fresh ingredients that are sautéed to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup black beans (drained and rinsed)
- 1/2 cup frozen corn
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- dash of black pepper
- 4 cups shredded Colby-Jack cheese
- 6 10 inch flour tortillas
Instructions
- Add the olive oil to large skillet over medium heat. Sauté the bell peppers, onion, and garlic until the vegetables are tender, about 5 to 7 minutes.
- Stir the black beans, corn, chili powder, cumin, paprika, salt, and pepper into the vegetable mixture and remove it from the heat.
- Place a clean large skillet that you can fit with a lid over very low heat.
- Working with one tortilla at a time, spray the skillet with a very small amount of cooking spray. Place the tortilla in the skillet. On one half of the tortilla, add about 2/3 cup of cheese, 1/2 a cup of vegetable filling, and a little more cheese. Fold the tortilla over on itself.
- Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking. Flip it over, recover, and cook for another two minutes. Repeat with the other tortillas.
- Slice with a pizza cutter and enjoy.
Notes
- Feel free to add more vegetables of your choice.
- These quesadillas are great served with salsa or sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg