An easy-to-make vegetarian version of the classic Mexican Quesadilla. Kids friendly, colourful, high fibre, healthy and protein rich. You can make it at home in minutes — kids love it and parents will love making it!
Ingredients
Method
- Heat oil in a pan over medium heat. Add onion and cook for 2 minutes. Add bell peppers, corn, and black beans. Season with cumin, paprika, salt, and pepper. Cook for 4 to 5 minutes until vegetables are tender. Remove from heat.
- Place a tortilla flat in a dry non-stick pan over medium heat. Sprinkle half the cheese over one half of the tortilla. Spoon a quarter of the vegetable filling over the cheese. Fold the other half of the tortilla over to make a half-moon shape.
- Cook for 2 to 3 minutes per side until golden and crispy and the cheese has melted. Repeat with remaining tortillas.
- Cut each quesadilla into 3 wedges. Serve hot with sour cream and salsa on the side.
Notes
Add a handful of baby spinach or sliced mushrooms to the filling for extra nutrition. For a vegan version, use a plant-based cheese or nutritional yeast. Quesadillas are best eaten fresh but can be reheated in a dry pan for 1 minute per side.
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