LunchDinnerMain Course

Vegetarian Cheese Quesadillas

Name: Vegetarian Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 4 pcs flour tortilla 8-inch; 1.5 cup cheddar cheese shredded; 0.75 cup black beans rinsed and drained; 0.5 cup corn fresh or frozen; 0.5 pcs red bell pepper finely diced; 0.25 pcs red onion finely diced; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp salt; 1 tbsp olive oil; 2 tbsp sour cream (optional); 2 tbsp salsa (optional); 0.5 pcs avocado sliced (optional)

These quick and easy vegetarian quesadillas are filled with a savory mix of black beans, corn, bell pepper, and plenty of melted cheese. Perfect for a satisfying lunch or a light dinner, they come together in minutes.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 1,019 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsflour tortilla, 8-inch
1.5 cupcheddar cheese, shredded
0.75 cupblack beans, rinsed and drained
0.5 cupcorn, fresh or frozen
0.5 pcsred bell pepper, finely diced
0.25 pcsred onion, finely diced
0.5 tspchili powder
0.25 tspcumin
0.25 tspsalt
1 tbspolive oil

for serving

2 tbspsour cream(optional)
2 tbspsalsa(optional)
0.5 pcsavocado, sliced(optional)

Equipment

large skillet · spatula · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or non-stick pan over medium heat.
About 1 min
Cook’s note: Using a non-stick pan helps prevent the quesadilla from sticking.
2
Add the red bell pepper and red onion to the skillet and sauté for 3-5 minutes until softened.
About 4 min
3
Stir in the black beans, corn, chili powder, cumin, and salt.
4
Cook the mixture for another 2-3 minutes, stirring occasionally, until heated through.
About 3 min
5
Remove the vegetable mixture from the pan and set aside in a bowl.
6
Wipe the skillet clean if necessary and return it to medium heat.
7
Place one flour tortilla in the hot skillet.
8
Sprinkle half of the cheddar cheese evenly over one side of the tortilla.
Cook’s note: Keep the cheese to one half of the tortilla for easier folding.
9
Spoon half of the vegetable mixture over the cheese.
10
Cook for 2-3 minutes, or until the bottom of the tortilla is lightly golden and the cheese begins to melt.
About 3 min
11
Carefully fold the empty side of the tortilla over the filling to form a half-moon shape.
12
Press down gently with a spatula and cook for another 1-2 minutes until both sides are golden brown and the cheese is fully melted.
About 2 min
13
Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining tortillas and filling.
14
Slice each quesadilla into wedges and serve immediately with optional sour cream, salsa, or avocado.
About 1 min

Per serving

Nutrition

57%Score

Calories: 1,019.3kcal
Protein: 38.9g
Carbs: 82.2g
Fat: 58.6g
Fibre: 12.6g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover quesadillas tightly wrapped in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat until warmed through and crispy.