Vegetarian Cheese Quesadillas
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsflour tortilla, 8-inch (20.3 cm)
- 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
- 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
Store leftover quesadillas tightly wrapped in the refrigerator.
Reheat in a dry skillet over medium heat until warmed through and crispy.
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