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.
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.
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.
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.
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.
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.
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💙
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- 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
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.
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.
In a small bowl mix the chile pepper with the sour cream.
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.
Grill for 3 – 5 minutes, or until golden brown. Flip and grill the other side.
Remove from heat. Serve with the cilantro/tomato mixture and extra sour cream on the side.