20 Minute Veggie Quesadilla’s

This quesadilla recipe belongs in the hall-of-fame! I made this for my husband one night and really just threw it together, not expecting it to be anything special. Little did we know, this would become our MOST favorite quick and easy Mexican recipe, EVER. My husband even asked for it 3 days in a row!

This recipe has everything that makes a great quesadilla: onion, bell pepper, black beans, corn, and LOTS and LOTS of cheese! It’s also a great vegetarian option for the days you don’t feel like having meat. I would highly recommend having a fresh salsa to dip your Quesadilla in. The one that I have given you instructions for is my favorite combination!

One more tip: You can easily replace any of the ingredients for one you prefer more. Ex: Goat cheese could be substituted for the cheddar cheese or you could use a regular onion or green bell pepper instead of a red onion, etc. Just feel free to make it your own!

I hope you love this recipe and add it to your “favorites” list! Enjoy! 

The BEST Quesadilla’s

Yields: 4 quesadillas (my husband and I like 2 each!) | Time: 30 min 

Ingredients:

• 1/2 red onion, sliced in thin strips

• 1 small red bell pepper, sliced in thin strips

• 2 tablespoons olive oil

• 1 can black beans, rinsed and drained

• 1 cup frozen corn, thawed

• 1/4 cup cilantro, chopped

• 1 teaspoon garlic powder

• 4 whole wheat tortillas (about 8” diameter)

• 2 cups of cheddar cheese (I also like to add some mozzarella if you have it on hand!)

• 1 avocado, if desired (for garnish)

• Plain greek yogurt (or sour cream), if desired (for garnish)

Salsa: 

• 2 vine-ripe tomatoes, quartered

• 1/2 red onion, cut in half

• 1/4 cup cilantro

• 1 medium jalapeño (if you like a little heat!)

• The juice of 1 lime

• 1 teaspoon garlic powder

• Salt & Pepper to taste

Quesadilla Instructions: 

1. First, chop your red onion and red bell pepper in thin strips. Heat a medium skillet over low to medium heat. Add 1 tablespoon olive oil and add your chopped onion and bell pepper. Sauté until golden brown and very tender, about 8 minutes. Take out of pan and place in a medium bowl.

2. In the medium bowl, along with the freshly cooked veggies, add black beans, corn, cilantro, and garlic powder. Mix until incorporated and set aside.

3. Heat a medium to large skillet over medium heat. Add about 1 tablespoon of olive oil to the pan. Place your tortilla on the pan, rub one side around in the oil, and then position it so half of the tortilla is on the pan.

4. Sprinkle 1/4 cup of the cheese on half of the tortilla, followed by 1/4 of the filling: black bean, onion, corn, cilantro, and bell pepper mixture (or enough to your liking… I like mine very stuffed!). Then followed by another 1/4 cup of cheese. Fold over the empty side of the tortilla to enclose the fillings.

5. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Once you have reached the golden brown color, flip it and cook until the second side is golden and crispy.

6. Once cooked through, transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Continue the same process with the other 3 tortillas (you can usually do 2 at a time depending on how large your pan is).

7. Once finished, serve promptly with salsa or any garnishes that you’d like. Enjoy!

Salsa Instructions: 

1. Place all the ingredients in a food processor. Pulse until you reach your desired consistency. Taste and add salt and pepper, as needed.

2. Serve with your quesadillas and enjoy!

3. The salsa keeps well in the refrigerator, covered, for up to 4 days.

Food Processor

This salsa in this recipe is INCREDIBLE, but the reason it’s so good is that perfect restaurant consistency— soft and juicy but not too chunky! One thing that my husband and I never thought we would need is a good food processor. Now that we have one though, it’s been a complete game changer. I strongly suggest having a food processor to help you get the perfect consistency for this salsa. For your ease, I have linked ours in the title!

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