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To make loaded veggie quesadillas, gather these key items: - 4 large flour tortillas - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup spinach leaves, roughly chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a tasty mix of flavors and textures. The black beans add protein, while the veggies bring color and crunch. Feel free to add your favorite extras to make these quesadillas your own. Here are some fun options: - Avocado slices - Jalapeños for heat - Fresh herbs like parsley or basil - Different cheese types like feta or goat cheese - Sliced olives Mix and match to find your perfect combo. This flexibility makes the recipe fun and personal. To elevate your loaded veggie quesadillas, consider these garnishes: - Fresh cilantro for a burst of flavor - Lime wedges to squeeze on top - Sour cream or Greek yogurt for creaminess - Salsa or pico de gallo for a fresh kick These garnishes add freshness and depth. They also make your dish look more appealing for sharing. Enjoy! {{ingredient_image_1}} To make the veggie filling, first, heat 1 tablespoon of olive oil in a large skillet. Add the diced bell pepper and zucchini. Cook them over medium heat for about 5 minutes. You want them soft but not mushy. Next, stir in the black beans and corn. Add the chopped spinach, ground cumin, smoked paprika, salt, and pepper. Cook this mixture for another 3-4 minutes. You will see the spinach wilt. Once done, remove the skillet from heat and let it cool a bit. Now, let’s assemble the quesadilla. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Place one tortilla in the skillet. On one half of the tortilla, add ¼ cup of shredded cheese. Next, scoop a generous amount of the veggie mixture on top of the cheese. Then, add another ¼ cup of cheese over the veggies. Fold the tortilla in half, covering the filling. For crispy quesadillas, cook them for 3-4 minutes on one side. You want it to turn golden brown. Then, carefully flip the quesadilla and cook the other side for another 3-4 minutes. If you like them extra crispy, you can cook them a bit longer. Repeat this with the remaining tortillas and filling. When they are done, cut them into wedges. Serve them warm with fresh cilantro and lime wedges on the side for added flavor. When picking tortillas, go for large flour tortillas. They are soft and easy to fold. Corn tortillas also work well for a gluten-free option. Make sure they are fresh for the best taste. Look for those without added preservatives to keep it healthy. To change the spice level, you can add or cut out spices. If you like it spicy, add diced jalapeños or a pinch of cayenne pepper. For milder quesadillas, stick with just the cumin and smoked paprika. Taste the filling before you assemble. This lets you adjust to your liking. Choosing cheese can make or break your quesadilla. I love using a mix of cheddar and Monterey Jack. This mix melts well and adds rich flavor. You can also try pepper jack for a kick. If you want a different taste, consider crumbled queso fresco or mozzarella. The choice is yours! Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also provide a vibrant texture and color to your quesadillas. Experiment with Cheese: Try different types of cheese like pepper jack for a spicy kick or goat cheese for a creamy twist. Don’t Overfill: While it’s tempting to load up your quesadilla, overfilling can make them difficult to flip and can lead to spills. Keep the Heat Moderate: Cooking at medium heat ensures that the tortillas become crisp without burning while allowing the cheese to melt perfectly. {{image_2}} To make vegan loaded veggie quesadillas, skip the cheese. Use nutritional yeast for a cheesy taste. It adds flavor and is dairy-free. You can also replace the cheese with vegan cheese options available in stores. They melt well and taste great. If you need a gluten-free option, use gluten-free tortillas. Many brands offer tasty choices. Make sure to check the labels to avoid any hidden gluten. This small change lets everyone enjoy these quesadillas without worry. You can add proteins to these quesadillas for an extra boost. Cooked chicken, turkey, or tofu work well. Simply mix them with the veggie filling. For more vegetables, try adding mushrooms, carrots, or kale. This makes your quesadillas even more colorful and tasty. Get creative and adjust to your taste! You can store leftover quesadillas in the fridge. Place them in an airtight container. They stay fresh for 3 to 4 days. Make sure they cool down before sealing. I recommend placing parchment paper between layers to avoid sticking. To freeze your quesadillas, wrap each one in plastic wrap. Then place them in a freezer bag or container. They last for up to 2 months in the freezer. Label the bag with the date. This way, you’ll know exactly when you made them. To reheat, use a skillet over medium heat. Cook each side for about 3 to 4 minutes. This keeps them crispy. You can also microwave them for 1 to 2 minutes if you’re in a hurry. However, this may make them a bit soft. Enjoy your quesadillas warm! To make loaded veggie quesadillas in the oven, preheat your oven to 400°F. Line a baking sheet with parchment paper. Prepare your filling as described in the recipe. Place your tortillas flat on the sheet. Add cheese and the veggie mix to one half of each tortilla. Fold them over. Brush the tops with olive oil. Bake for 15-20 minutes until golden and crispy. Yes, you can use other vegetables. Try mushrooms, onions, or broccoli. You can even add kale or sweet potatoes for different flavors. Feel free to mix and match until you find your favorite combo. Some great sides are salsa, guacamole, or sour cream. You can also serve with a fresh salad or Mexican rice. These pairs add more flavor and make the meal complete. Cooked quesadillas last in the fridge for about 3-4 days. Store them in an airtight container. Reheat them in a skillet or microwave before eating. This keeps them tasty and warm. In this post, we covered how to make loaded veggie quesadillas, from choosing ingredients to cooking tips. I shared ideas for customizing flavors and suggested options for different diets. You learned how to store and reheat these tasty treats. Now, you can enjoy delicious quesadillas any time. Be creative with your fillings and spices. Cooking should be fun, so experiment and make them your own!

Loaded Veggie Quesadillas

Delicious quesadillas filled with a variety of vegetables and cheese, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large flour tortillas
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup spinach leaves, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup shredded cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for serving fresh cilantro and lime wedges

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and zucchini. Sauté for about 5 minutes until they start to soften.
  • Stir in the black beans, corn, chopped spinach, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until the spinach wilts. Remove from heat and set aside to cool slightly.
  • Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat. Place a tortilla in the skillet. On half of the tortilla, layer ¼ cup of shredded cheese, followed by a generous scoop of the veggie mixture, and then another ¼ cup of cheese on top. Fold the tortilla in half.
  • Cook for 3-4 minutes on one side until golden brown and crispy, then flip and cook the other side for another 3-4 minutes. Repeat the process with the remaining tortillas and filling.
  • Once golden and crispy, remove quesadilla from skillet and cut into wedges. Serve warm with fresh cilantro and lime wedges on the side.

Notes

Feel free to customize the veggies based on your preference.
Keyword easy recipe, quesadillas, vegetarian