Veggie Quesadilla

Looking for a quick and easy weeknight dish? Try a quesadilla. Chicken quesadilla is perhaps the most common and for good reason. It is filled with perfectly grilled chicken, roasted peppers, all stuffed between two tortilla shells. There are, however, many varieties as diverse as your taste buds! Today I am sharing my favorite vegetarian version filled with diced zucchini and black beans. It’s packed with fiber, protein, iron, and calcium. You can be sure this veggie meal is pulling its nutritional weight. Regardless what fillings you place in between your tortillas don’t forget the Queso, a.k.a. cheese! It’s not a quesadilla without it!

Wash and Prep the Veggies:

Dice 1 small red onion | Dice 1 zucchini, peeled or unpeeled is your choice. I keep the skin for additional nutrients and color | Dice 1 bell pepper. Any color is fine. I am using a green pepper for the color | Chop a 1/4 cup fresh cilantro | Dice 1 Roma tomato or whatever you have on hand. I like the Roma because it is meatier | Shred 1 cup of mozzarella cheese. HINT: Want some heat? I used a Sweet Fire Mango Jack | Destem 2 oregano sprigs.

IMG_2541

Cook the Veggies:

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add half of the onion, zucchini, and green pepper. Saute for 5 – 8 minutes. Remove from heat.

IMG_2544

Prepare the Pica de Gallo:

In a small bowl combine the chopped cilantro, tomato, and remaining onion. Squeeze the juice of 1/2 a lime over the mixture. Season with salt and pepper, to taste. Stir and set aside.

IMG_2545

Make the sauce:

In a small bowl mix 1 teaspoon of ancho chile pepper (or any red chili spice you have on hand) with 2 tablespoons sour cream.

IMG_2551

Assemble the Quesadillas:

Lay out a tortilla shell. Spread with 1/2 of the sour cream sauce, 1/2 of the roasted veggies, 1/2 cup rinsed black beans, and 1/2 cup shredded cheese. Sprinkle with fresh oregano. Lay down another tortilla shell and repeat the process. Top with the remaining shells.

IMG_2554

Cook:

Heat a cast iron skillet or griddle. When hot lay the quesadilla on the griddle. Grill for 3 – 5 minutes, or until golden brown. Flip and grill the other side. HINT: For additional flavor lightly salt the shell immediately after flipping and still hot. Think of it as salting your fries. It is not necessary, but it sure adds to the taste. Flip again lightly salting the other side. Remove from heat. Let rest for a few minutes before cutting into triangles. Serve with the pica de gallo and extra sour cream on the side.

IMG_2578

The flavor combinations of these cheesy treats are no longer just for snacks. Packed with veggies and beans and ready in 20 minutes also makes it one of my favorite quick and easy dinners. – Ella💙


This post may contain links to Amazon or other partners. Read more about our affiliate linking policy.


Veggie Quesadilla
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: cheese., vegetables, vegetarian,
Servings: 2
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 small red onion, diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 tablespoon olive oil
  • 1/4 cup cilantro, roughly chopped
  • 1 Roma tomato, diced
  • 1/2 lime
  • 1 teaspoon ancho chile pepper
  • 2 tablespoons sour cream
  • 1 cup black beans, rinsed
  • 1 cup mozzarella cheese, shredded
  • 2 stems fresh oregano, destemmed
  • 4 flour tortilla shells
Instructions
  1. Heat the olive oil in a skillet over medium-high heat. Add the onion, zucchini, and bell pepper. Sauté for 5 – 8 minutes. Remove from heat.
  2. In a small bowl combine the cilantro, tomato, and remaining onion. Squeeze the juice from the lime over the mixture. Season with salt and pepper, to taste. Set aside.

  3. In a small bowl mix the chile pepper with the sour cream.
  4. Heat a griddle on the stove. Lay two tortilla shells on griddle. Divide the sour cream mixture, roasted vegetables, black beans, and mozzarella cheese between the two shells. Sprinkle both with oregano. Cover with the remaining tortillas.
  5. Grill for 3 – 5 minutes, or until golden brown. Flip and grill the other side.
  6. Remove from heat. Serve with the cilantro/tomato mixture and extra sour cream on the side.

Advertisements

6 thoughts on “Veggie Quesadilla

  1. Ella,

    Your meatless month has proved to be an impressive exhibition of your skill set! This looks so good! And as you prove, once again, there are so many great options when you go meatless.

    • Ella

      You, my friend, are too kind! I have to admit I have enjoyed this meatless month more than I thought I would. I do not think I could give up meat 100% but I think I could adapt to a flexivore lifestyle. How about you, why’d you go back to a carnivore lifestyle after your summer of vegetarian?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.