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Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner. | aheadofthyme.com

Vegetarian Quesadillas


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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 8 quesadillas (3 slices each)
  • Diet: Vegetarian

Description

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.


Ingredients

  • 2 tablespoons vegetable oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 1 medium red bell pepper, diced
  • 1 small jalapeño pepper, diced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika (or chili powder)
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh cilantro, finely chopped
  • 8 medium flour tortillas (8-inches in diameter)
  • 4 cups cheddar cheese, shredded

Instructions

Make the filling:

  1. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
  2. Add bell pepper and jalapeño and sauté until tender, about 2-3 minutes.
  3. Add black beans and season with cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through, about 2-3 minutes.
  4. Stir in cilantro and remove the skillet from the heat. Transfer the black bean veggie filling to a bowl and set aside.

Assemble the quesadillas:

  1. Heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. 
  2. Place one tortilla in the pan. On one half of the tortilla, sprinkle 1/4 cup cheddar cheese, top with 3 tablespoons of the black bean filling, and top with another 1/4 cup cheddar cheese.
  3. Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side.
  4. Repeat with remaining tortillas.
  5. Transfer the quesadillas onto a plate and slice into 3 triangles. Serve with sour cream, guacamole, and/or salsa if desired.

Notes

How to store: If you happen to have any leftovers, store them in an airtight container in the fridge for up to 3-5 days.

How to freeze: You can assemble the quesadillas and wrap them individually in plastic cling wrap or aluminum foil. Freeze them in a single layer on a baking sheet until firm, about 1-2 hours, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. To cook, allow them to thaw overnight in the refrigerator, then cook according to recipe instructions.

Make a quesadilla bar: Instead of taco night, you can mix things up by making a quesadilla bar! Let everyone choose their own fillings, cook fresh, and have an assortment of toppings to choose from including sour cream, GuacamolePico de Gallo Salsa, Mango Salsa, Creamy Cilantro Lime Dressing, and fresh cilantro.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican