When it comes to quick and satisfying weeknight meals, Easy Vegetarian Quesadillas with black beans and corn are hard to beat. This Healthy Mexican Recipe brings together the crisp flavors of bell peppers, savory black beans, and creamy Monterey Jack cheese, all wrapped in a crispy tortilla.
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Vegetarian quesadillas are a staple in Mexican cuisine, known for their versatility and ease of preparation. Traditionally, quesadillas are made with cheese and a variety of fillings, then cooked until crispy. This vegetarian version includes a colorful mix of bell peppers, black beans, and corn, making it a healthy and flavorful option.
If you like this Vegetarian recipe, you may also love our Air Fryer Vegetarian Taquitos or our Healthy Air Fryer Tostadas Mexicanas.
Why We Love This Recipe
- Flavorful: The combination of bell peppers, black beans, and corn creates a savory and satisfying filling.
- Quick and Easy: Perfect for busy weeknights, these quesadillas can be made in just 35 minutes.
- Healthy Ingredients: Packed with veggies and protein-rich black beans, this dish is both nutritious and filling.
- Family-Friendly: Loved by kids and adults alike, these quesadillas are a hit at any meal.
Vegetarian Quesadilla Ingredients
- Flour Tortillas: Use large flour tortillas for a sturdy base that holds the fillings well.
- Red and Yellow Bell Peppers: These add a sweet crunch, as well as a color.
- Onion: Sautéed onion brings a savory depth to the quesadillas.
- Black Beans: Protein-packed black beans make the quesadillas hearty and filling.
- Corn: Adds a touch of sweetness and crunch to the mix.
- Monterey Jack Cheese: Melts well, binding all the ingredients together.
- Cilantro: Fresh cilantro adds freshness.
- Fajita Seasoning: A blend of spices that brings out the flavors of the vegetables.
- Sour Cream and Guacamole: For serving, adding richness and flavor.
- Lime: A squeeze of lime juice enhances the overall taste.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Vegetarian Quesadillas
STEP ONE: Prepare the Vegetables
Heat olive oil in a large skillet over medium heat. Add the sliced red pepper, yellow pepper, fajita seasoning, and onion. Sauté for 5-7 minutes until vegetables are tender.
STEP TWO: Add the Seasoning
Add black beans, corn, and cumin (if using) to the skillet. Stir well to combine and cook for an additional 3-4 minutes. Remove from heat.
STEP THREE: Assemble the Quesadillas
Place a tortilla on a clean, flat surface. Sprinkle ½ cup of Monterey Jack cheese evenly over half of the tortilla. Add a quarter of the vegetable mixture over the cheese, then sprinkle with some chopped cilantro. Fold the tortilla in half to enclose the filling.
STEP FOUR: Pan-Fry the Quesadillas
Heat a large skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
Substitutions & Variations
- Cheese: Use cheddar or a blend of Mexican cheeses instead of Monterey Jack.
- Black Beans: Substitute with our Easy Chipotle Pinto Beans Recipe for a different texture and flavor.
- Fajita Seasoning: Use homemade taco seasoning or simply season with chili powder, cumin, and garlic powder.
- Diet: Make it vegan by using dairy-free cheese and skipping the sour cream.
- Protein: Add our Easy Instant Pot Chicken Tinga or steak for added protein.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh ingredients for the best flavor.
❌ DO NOT Overcrowd the skillet; cook the quesadillas one or two at a time for even browning.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. To reheat, place the quesadillas in a preheated skillet and cook for 2-3 minutes on each side until crispy and hot.
Recipe FAQs
You can make vegetarian quesadillas healthier by using whole wheat tortillas, adding more vegetables like spinach or kale, and using less cheese or a lower-fat cheese option.
Yes, you can prepare the filling for vegetarian quesadillas in advance. Cook the vegetables and beans as instructed, then store the mixture in an airtight container in the refrigerator for up to 3 days.
Vegetarian quesadillas pair well with a variety of sides. Some good options include Mexican rice, a fresh green salad, homemade salsa, guacamole, or a bowl of black bean soup.
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📖 Recipe
Easy Vegetarian Quesadillas
Equipment
- Large skillet
- Cutting board
- Knife
- Spatula
- Measuring Spoons
Ingredients
- 4 large flour tortillas quesadillas
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium onion thinly sliced
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 2 cups Monterey Jack cheese shredded
- ¼ cup fresh cilantro chopped
- 1-2 tablespoon fajita seasoning
- ½ teaspoon cumin optional, for depth of flavor
- sour cream for serving
- guacamole for serving
- 1 lime cut into wedges
- 1 tablespoon olive oil
- 1 jalapeño thinly sliced (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced red pepper, yellow pepper, fajita seasoning, and onion. Sauté for 5-7 minutes until vegetables are tender.
- Add black beans, corn, and cumin (if using) to the skillet. Stir well to combine and cook for an additional 3-4 minutes. Remove from heat.
- Place a tortilla on a clean, flat surface. Sprinkle ½ cup of Monterey Jack cheese evenly over half of the tortilla. Add a quarter of the vegetable mixture over the cheese, then sprinkle with some chopped cilantro. Fold the tortilla in half to enclose the filling.
- Heat a large skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
- Cut each quesadilla into wedges. Garnish with sour cream, guacamole, lime wedges, and thinly sliced jalapeño.
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Notes
- Tortillas: Substitute flour tortillas with corn tortillas for a gluten-free option.
- Cheese: Use cheddar or a Mexican blend if Monterey Jack is unavailable.
- Chicken: Swap out chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for a quicker version.
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