Cheesy Veggie Quesadillas (Print-Friendly Version)

Sautéed vegetables, beans, and melty cheese tucked in golden tortillas for a quick, satisfying meal.

# What You'll Need:

→ Vegetables

01 - 1 medium onion (approximately 1 cup, chopped), yellow or white
02 - 1 bell pepper (approximately 1 cup, sliced or chopped), any color
03 - 1 zucchini (approximately 1 cup, diced or sliced into half-moons)
04 - 1 cup corn kernels, fresh or frozen
05 - 1 cup black beans, canned, rinsed and drained

→ Cheese & Tortillas

06 - 8 large flour tortillas, 20–25 cm diameter
07 - 2 cups shredded cheese blend (e.g., Monterey Jack, Cheddar, Mexican Blend)

→ Oils & Seasonings

08 - 1 tablespoon extra virgin olive oil
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon chili powder, or to taste
11 - 0.25 teaspoon smoked paprika
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Serving Suggestions (Optional)

14 - Sour cream
15 - Guacamole
16 - Salsa
17 - Chopped cilantro
18 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Add the sliced bell pepper and zucchini to the pan. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp yet retain slight bite.
03 - Stir in corn kernels and black beans. Cook for 2 to 3 minutes until heated through.
04 - Sprinkle cumin, chili powder, and smoked paprika over the vegetables. Stir to combine, cooking 1 minute more to toast the spices. Season generously with salt and freshly ground black pepper.
05 - Transfer the cooked vegetable mixture to a bowl and set aside. Wipe skillet clean if using for the next stage.
06 - Lay a tortilla on the work surface. Evenly sprinkle approximately 30 grams (1/4 cup) cheese over half of the tortilla. Top with 1/2 to 3/4 cup of vegetable mixture, then another 30 grams (1/4 cup) cheese over the filling. Fold the tortilla over to create a half-moon shape. Repeat with remaining ingredients.
07 - Heat a large dry skillet or griddle over medium heat. Place one or two assembled quesadillas in the skillet, without overcrowding. Cook each side for 2 to 4 minutes until the tortilla is golden and crisp and the cheese has melted, flipping carefully with a spatula.
08 - Once cooked, transfer quesadillas to a cutting board. Let rest for 1 to 2 minutes before slicing into wedges using a sharp knife or pizza cutter.
09 - Serve immediately with sour cream, guacamole, salsa, chopped cilantro, and lime wedges as desired.

# Additional Tips:

01 - For optimal crispness, avoid overfilling the tortillas and allow quesadillas to rest briefly before slicing.
02 - A cast iron skillet yields an especially golden and crispy exterior.

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