Easy Vegetarian Quesadillas

5 from 1 vote

Easy Vegetarian Quesadillas with Black Beans and Corn are a 30-minute meal, family-friendly, and packed with hearty veggies. This quesadilla recipe layers sautéed peppers, savory black beans, and melty pepper jack cheese inside golden, crisp tortillas for a simple weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 396kcal

Author: Jami Powell

Equipment

Large cast iron skillet and non-stick skillet
Cutting board
Knife
Spatula
Measuring Spoons

Ingredients

4 flour tortillas, 10 inch variety
1 medium red bell pepper thinly sliced
1 medium 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 Pepper Jack cheese shredded
¼ cup fresh cilantro chopped
1 to 2 tablespoon fajita seasoning
½ teaspoon cumin optional, for depth of flavor
2 tablespoons olive oil plus more for browning the tortillas

For Serving

sour cream
guacamole
lime cut into wedges
1 jalapeño thinly sliced (for garnish)

Instructions

Heat two tablespoons of olive oil in a large cast iron 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.
Heat a large non-stick skillet over low-medium heat with a drizzle of olive oil. Lay a tortilla flat in the skillet, then sprinkle cheese over one half. Spoon the vegetable mixture on top of the cheese, then add some chopped cilantro.
Fold the tortilla over to enclose filling, and cook for 2–3 minutes per side until golden and the cheese has melted. Repeat with the remaining tortillas.
Cut each quesadilla into wedges. Garnish with sour cream, guacamole, lime wedges, and thinly sliced jalapeño.

Video

Notes

Notes/Yield: Makes 4 hearty servings (12 wedges). Can stretch to 5 servings if tortillas are filled lightly.

Storage Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat To reheat, place the quesadilla in a preheated skillet and cook for 2-3 minutes on each side until crispy and hot.

Substitutions

Tortillas: Substitute flour tortillas with corn tortillas for a gluten-free option.
Cheese: Use cheddar or a Mexican blend if Pepper Jack is unavailable.
Chicken: Swap out chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for a quicker version.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition