This veggie forward quesadilla is delicious, easy to make and served with all the great condiments. I used a flavorful tomato tortilla but any tortilla that you like will work. I also serve mine with fresh salsa so there is no fat and I have used fat free Greek yogurt as a substitute for sour cream for years. (FAGE has been my long time favorite.)
You can make or buy your favorite guacamole but again to keep this dish easy, I just smash my ripe avocado with a fork as serve it straight up. There is plenty of flavor in the dish and the avocado can stand on it’s own.
If you are making these one at a time on the stove in one skillet, you can keep them warm in a 250 degree over on a baking sheet until ready to serve (10-15 minutes).
I served these for Cinco de Mayo last year (and will again this year) and no one was looking for the chicken or meat. This is a really great no meat Monday option too. If you like this dish, check out my Healthier Black Bean Nachos and my Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip for more great Mexican inspired recipes.
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Black Bean and Veggie Quesadillas
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Large Tomato tortillas
- 1 Cup Canned black beans, rinsed
- 1/2 Cup Corn kernels, if frozen thawed first
- 1/4 Onion, sliced thin
- 1/4 Red bell pepper, sliced thin
- 1/2 Tsp. Cumin
- 1/2 Tsp. Ground Guajillo pepper
- 1/4 Tsp. Dried Chipolte pepper
- Kosher salt and freshly ground black pepper to taste
- 1/2 Cup Cheddar cheese, shredded
- 1/2 Cup Mozzarella cheese, shredded
- 1 Tsp. Olive oil
- Fat free Salsa, to serve
- Fat free Greek yogurt, to serve
- Smashed avocado, to serve
- Lime wedges, to serve
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper with a pinch of salt and some ground black pepper and the cumin, Guajillo and Chipolte peppers. Cook until the vegetables are soft. About 2-3 minutes. Add the beans and corn and toss to coat and warm through.
- In a separate skillet heated over medium high heat, add one tortilla in the pan and put 1/4 cup of the mozzarella cheese on one half of the tortilla. Top with half the vegetable mixture then 1/4 cup of the cheddar cheese.
- Fold the empty side of the tortilla over the vegetables and cheese to form a half moon quesadilla. Press down with a spatula to help the ingredients stick together. Let cook for about two minutes until golden brown.
- Gently flip the quesadilla to the other side and cook for another 2-3 minutes to let the cheese melt and all the ingredients heat through. Remove to a cutting board and cut into wedges. Repeat with other quesadilla OR you can use two skillets and cook them both at the same time,
- Serve with salsa, fat free Greek yogurt, smashed avocado and lime wedges. Enjoy!
