Southwest veggies quesadillas packed with bean, corn, bell pepper, cilantro, spices and a lot of cheese and served having a creamy cilantro sour-cream dip. These quick quesadillas are filled with flavor and may be produced vegan too!

If your searching for a filling vegetarian meal that tastes AMAZING, then these veggie loaded quesadillas are calling your name. They’re packed with sauteed beans, corn bell peppers, onion, and filled with plenty of spices and flavor.

Making them is really as simple as sauteeing all of the ingredients inside a pan at exactly the same time for just a few momemts, then sandwiching them between two flour tortillas. If you wish to go the excess step and put in a creamy element towards the quesadillas, put in a tablespoon of mayo towards the quesadillas.

To create them vegan,  replace the cheese with vegan cheese.

To include chicken, put in a cup of cooked shredded, diced, or grilled chicken towards the quesadillas after adding the veggies.

To include avocado, Add half an avocado, mashed or sliced, towards the quesadilla before or after adding the veggies.

To create them healthier, use whole wheat grains tortillas and replace the mayo with sour cream or Greek yogurt or avocado. 

Course Appetizer
Cuisine southwestern
Servings 4

  • 1 tablespoon olive oil
  • 1 cup bell pepper diced (colors of choice)
  • 1 cup black beans canned, rinsed and drained
  • 1/2 cup corn (canned, frozen or fresh)
  • 1/2 cup onion diced
  • 2 cloves garlic minced or crushed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • ¼ cup chopped cilantro
  • 4 medium flour tortillas
  • 2 cups shredded cheese see note
  • For the sour-cream cilantro sauce:
  • ½ cup sour cream
  • 1/4 cup mayo or replace with sour-cream or Greek yogurt
  • ¼ cup cilantro minced
  • Juice of ½ lime
  • 1 tsp olive oil
  • Salt and pepper to taste

  1. Heat 1 tablespoon oil inside a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or before bell peppers and onions of softened. Switch off heat and stir within the cilantro.
  2. Inside a clean skillet over medium heat, put in a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla at the top and cook, flipping once, until golden on both sides, about three minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
  3. To help make the sour-cream cilantro sauce. Whisk all of the ingredients inside a medium bowl until combined.
Recipe Notes

  • For that cheese: You might have many options. You should use shredded mozzarella, a Mexican blend, pepper jack, Monterey jack, cheddar, or your preferred melting cheese. 
  • Optional add-ins: cooked chicken, avocado, tomatoes, mushrooms. 

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