“Mouthwatering Veggie Quesadillas: A Delicious Mexican Vegetarian Snack”
"Elevate your snacking experience with our delicious Veggie Quesadillas recipe. Packed with colorful vegetables and gooey cheese, these easy-to-make quesadillas are perfect for gatherings and casual events. Enjoy a taste of Mexico in every bite!"
Allergens
Wheat (in flour tortillas)
Ingredients
- 8 large flour tortillas 2 cups shredded Mexican cheese blend 1 cup black beans, cooked and mashed 1 cup corn kernels, fresh or frozen 1 medium bell pepper, finely chopped 1 small red onion, finely chopped 1 cup spinach leaves, roughly chopped 2 cups baby tomatoes, halved 1 jalapeño pepper, finely chopped (optional) Olive oil for brushing Salt and pepper to taste
Instructions
- Preheat a large non stick skillet or griddle over medium heat.
- Place one tortilla on the skillet and brush with a thin layer of olive oil.
- Sprinkle 1/4 cup shredded cheese, 1/4 cup mashed black beans, 1/4 cup corn kernels, 1/8 cup chopped bell pepper, 1/8 cup chopped red onion, 1/8 cup chopped spinach leaves, and 2 3 baby tomato halves onto half of the tortilla.
- If desired, add 1 tablespoon finely chopped jalapeño for a spicy kick.
- Season with salt and pepper to taste.
- Place another tortilla on top and press gently.
- Cook until golden brown, about 2 3 minutes per side, then transfer to a cutting board.
- Repeat steps 1 7 until all quesadillas are prepared.
- Slice into wedges and serve immediately.
Chef’s Insight
Use high-quality cheese and fresh vegetables for optimal flavor.
Notes
Adjust the spiciness to your preference by adding or reducing jalapeño.