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For loaded veggie quesadillas, gather these simple ingredients: - 4 large whole wheat tortillas - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 1 cup spinach, chopped - 1 teaspoon cumin powder - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar or a cheese blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream or yogurt, for serving When picking fresh produce, choose items that look bright and firm. - Bell peppers should be smooth and shiny. Avoid those with soft spots. - Onions should feel heavy for their size and not have soft areas. - Spinach should be vibrant green with no yellow leaves. - Corn should smell sweet and feel plump. If using frozen, check the date for freshness. For the best flavor, I suggest using: - Cheddar cheese for its sharp taste. - Monterey Jack cheese for a creamy texture. - A blend of cheeses adds depth and variety. Experiment with different cheeses to find your favorite combo! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 4 large whole wheat tortillas - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 1 cup spinach, chopped - 1 teaspoon cumin powder - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar or a cheese blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream or yogurt, for serving In just ten minutes, you can prep everything. Chop your veggies and rinse the beans. This makes cooking fast and easy. Heat one tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the onions and bell peppers. Sauté them for 3 to 4 minutes. You want them soft but not mushy. Next, stir in the black beans, corn, and spinach. Cook this mix for 2 to 3 minutes. You will see the spinach wilt and change color. Sprinkle in the cumin powder, smoked paprika, salt, and pepper. Mix it well and take it off the heat. Now, grab two tortillas. Spread half of the veggie mix over one side of each tortilla. Top with half of the shredded cheese. Fold the tortillas in half, pressing them down gently. Heat the remaining olive oil in the skillet over medium-high heat. When it’s hot, add one or two quesadillas. Cook them for about 3 to 4 minutes on each side. You want them golden and crispy. After cooking, take the quesadillas out of the skillet. Cut them into wedges with a sharp knife. Repeat the cooking process for the rest. Serve the quesadillas warm. Garnish with fresh cilantro. Offer sour cream or yogurt on the side for dipping. Enjoy your delicious loaded veggie quesadillas! To make your quesadillas crispy, use medium-high heat. This helps cook the outside quickly. Use enough oil in your skillet. Two tablespoons should do the trick. When cooking, press down gently on the quesadilla. This helps it brown nicely. Flip only once to keep the cheese from spilling out. Cook each side for about 3-4 minutes. You want a golden brown color. If you like extra crunch, you can try using a panini press. Feel free to get creative with your quesadilla fillings. You can add cooked chicken or tofu for extra protein. Swap out veggies for your favorites. Zucchini, mushrooms, or even sweet potatoes work well. Change the spices to match your taste. Try adding chili powder for heat or herbs for freshness. You can also switch the cheese type. Pepper jack adds spice, while mozzarella gives a milder flavor. Each choice adds a new twist to your quesadillas. You can prepare the veggie filling ahead of time. Store it in an airtight container in the fridge for up to three days. This makes cooking quick when you’re ready to eat. You can also assemble the quesadillas and freeze them. Just make sure to place parchment paper between each one. When you're ready, cook them straight from the freezer. This is a great way to have a meal ready in minutes. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables to enhance the flavor and nutritional value of your quesadillas. Customize Your Cheese: Experiment with different types of cheese like pepper jack or mozzarella for a unique flavor twist. Serve with Dips: Pair your quesadillas with a variety of dips such as guacamole, salsa, or pico de gallo for added flavor. Make Ahead: Prepare the veggie filling in advance and store it in the fridge for a quick meal option during busy days. {{image_2}} You can boost the protein in your loaded veggie quesadillas easily. Adding cooked chicken or tofu is a great choice. Cooked chicken adds a nice flavor and pairs well with the spices. Use about one cup of shredded chicken for each batch. For tofu, use firm tofu. Press and cube it, then sauté it with the veggies. This gives you a hearty meal that keeps you full. If you need a gluten-free option, don’t worry! You can find gluten-free tortillas in most stores. Look for ones made from corn or brown rice. Check the labels to ensure they are gluten-free. This way, you can enjoy the quesadillas without any worries. Feel free to mix up the veggies! You can add zucchini, mushrooms, or even sweet potatoes. These veggies add different textures and flavors. Try adding some jalapeños for a spicy kick. The more colorful your quesadillas, the more fun they will be. Enjoy experimenting with your favorite vegetables! To keep your leftover quesadillas fresh, place them in an airtight container. This method keeps moisture out and prevents sogginess. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To enjoy your quesadillas again, you have a few easy options. The best way is to heat them in a skillet over medium heat. Cook for about three minutes on each side until they get crispy. You can also use a microwave, but the texture won’t be as nice. If you use a microwave, heat for 30 seconds at a time, checking until warm. If you want to freeze quesadillas, first let them cool completely. Wrap each quesadilla in plastic wrap or foil. Place them in a freezer bag to keep air out. They can last for up to three months in the freezer. When you are ready to eat them, thaw in the fridge overnight and reheat as described above. Yes, you can make loaded veggie quesadillas in an air fryer. To do this, prepare the quesadillas as you normally would. Preheat your air fryer to 375°F (190°C). Place one or two quesadillas in the basket. Cook them for about 8-10 minutes, flipping halfway through. This method gives you a crispy texture while using less oil. The best way to reheat quesadillas is on a skillet. Heat a little oil in the skillet over medium heat. Place the quesadilla in the pan and cook for about 2-3 minutes on each side until hot. You can also use the oven. Preheat it to 350°F (175°C) and bake for 10-15 minutes. Both methods keep the quesadilla crispy. To make these quesadillas vegan, simply skip the cheese. Use a vegan cheese substitute or omit it altogether. You can also add more beans or vegetables for extra flavor. Replace sour cream with a plant-based yogurt or avocado. These swaps will keep your quesadillas tasty and satisfying. In this post, we explored how to make delicious loaded veggie quesadillas. We discussed choosing fresh ingredients, including produce and cheese. I shared step-by-step instructions on cooking, serving, and achieving a perfect crispy texture. You can customize them with proteins or gluten-free options. We also covered storage tips and answered common questions about making and reheating these tasty meals. Remember, you can enjoy these quesadillas any way you want, so get creative in the kitchen!

Loaded Veggie Quesadillas

Delicious quesadillas filled with a mix of black beans, corn, and fresh vegetables, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large whole wheat tortillas
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 1 unit green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup spinach, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 cup shredded cheese (cheddar or a cheese blend)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • to serve sour cream or yogurt

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onions and bell peppers, sautéing for about 3-4 minutes until they start to soften.
  • Stir in the black beans, corn, and chopped spinach, cooking for another 2-3 minutes until the spinach wilts.
  • Sprinkle in the cumin powder, smoked paprika, salt, and pepper. Stir well to combine and remove from heat.
  • Lay out two tortillas on a flat surface. On each tortilla, spread half of the veggie mixture evenly over one side, then sprinkle half of the shredded cheese on top.
  • Fold the tortillas in half, pressing down gently to seal.
  • In the same skillet, heat the remaining olive oil over medium-high heat. Once hot, add the quesadillas one or two at a time, cooking for about 3-4 minutes per side or until golden brown and crispy.
  • Remove quesadillas from the skillet and cut them into wedges. Repeat with the remaining quesadillas.
  • Serve warm, garnished with fresh cilantro and alongside sour cream or yogurt for dipping.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword easy recipe, quesadillas, vegetarian