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Simple Vegetarian Quesadilla

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 1 cup grated mozzarella or cheddar cheese
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 small red onion, finely diced
  • 1/2 cup sweet corn (canned or frozen)
  • 1/2 cup black beans, drained and rinsed
  • 1 green chili, finely chopped (optional)
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 1 tbsp oil
  • sour cream and salsa, to serve

Method
 

  1. 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.
  2. 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.
  3. Cook for 2 to 3 minutes per side until golden and crispy and the cheese has melted. Repeat with remaining tortillas.
  4. 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.