Vegetarian Quesadilla

A quick, cheesy vegetarian quesadilla filled with sautéed vegetables, beans, and spices. Perfect for lunch, dinner, or a satisfying snack.

This vegetarian quesadilla is a warm, crispy, and satisfying meal made with sautéed vegetables, seasoned beans, and melted cheese. It is easy to prepare, budget-friendly, and perfect for a fast lunch, light dinner, or shareable appetizer. Serve it with salsa, sour cream, or guacamole for extra flavor.

Ingredients

• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 cup cooked black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups shredded Mexican blend cheese or cheddar
• 2 tablespoons chopped fresh cilantro
• Salsa, sour cream, or guacamole, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell pepper, then cook for 3 to 4 minutes until softened.
3. Stir in the zucchini, black beans, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for another 3 to 4 minutes until the vegetables are tender and the mixture is heated through.
4. Remove the filling from the skillet and wipe the pan clean if needed.
5. Place one tortilla in the skillet over medium heat. Sprinkle cheese over half of the tortilla, then add a portion of the vegetable mixture and a little cilantro. Top with a bit more cheese, then fold the tortilla in half.
6. Cook for 2 to 3 minutes per side until golden brown and crisp and the cheese is melted.
7. Repeat with the remaining tortillas and filling.
8. Slice each quesadilla into wedges and serve warm with salsa, sour cream, or guacamole.