Recipe of the Week
Vegetarian Quesadilla
★★★★★
5 from 4 reviews
Healthy and So Easy Vegetarian Quesadilla Recipe with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and baked. Or turn into a freezer meal for busy nights.
- Author: Olena of ifoodreal.com
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Ingredients
- 8 whole wheat large (8”) tortillas
- 14 oz can black beans, rinsed & drained
- 1 cup corn
- 1 large bell pepper, diced
- 1/3 cup cilantro, finely chopped
- 1/3 cup red onion, minced
- 2 tsp cumin
- Pinch of salt
- 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)
- Salsa and yogurt, for serving
Instructions
- In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture – eat it.
- Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.
Store: Refrigerate leftovers for up to 2 days.
Make Ahead: Refrigerate filling mixture without salt covered for up to 2 days, then make quesadillas.
