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Crispy tortilla quesadillas packed with vegetables and melted cheese.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
320 kcal
For 4 serving(s)
Per serving
Prepare all vegetables by washing and cutting bell peppers, onions, zucchini, and mushrooms into thin strips
Heat olive oil in a large skillet over medium-high heat
Add diced onions and cook for 2 minutes until translucent, then add bell peppers and zucchini
Stir in mushrooms, corn, and black beans, season with cumin, chili powder, salt and pepper, and cook for 5-7 minutes until vegetables are tender
Warm the tortillas in a dry pan or over a gas flame for about 30 seconds per side to make them pliable
Place a tortilla on a flat surface, add a handful of shredded cheese to one half, top with 3-4 tablespoons of the vegetable mixture, then fold in half
Cook the quesadilla in a hot skillet or griddle for 2-3 minutes per side until golden brown and cheese is melted
Serve hot with sour cream, guacamole, salsa, and cilantro on the side
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