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Veggie Quesadilla Melt

Crispy flour tortillas stuffed with seasoned black beans, sweet corn, bell peppers, and gooey Monterey Jack cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 quesadillas
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup sweet corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 2 cups shredded Monterey Jack cheese
  • 1 tbsp taco seasoning
  • 1 tbsp olive oil
  • Sour cream, salsa, and guacamole for serving

Method
 

  1. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and cook for 2-3 minutes until slightly softened.
  2. Add the black beans, corn, and taco seasoning. Stir and cook for another 2 minutes until heated through and fragrant. Transfer to a bowl.
  3. Wipe the skillet clean and return to medium heat. Place one tortilla in the pan.
  4. Sprinkle half a cup of cheese on one half of the tortilla, then spoon a quarter of the bean mixture over the cheese. Top with more cheese.
  5. Fold the tortilla in half and press down gently with a spatula. Cook 2-3 minutes per side until the tortilla is golden and crispy and the cheese is melted.
  6. Repeat with remaining tortillas. Cut each quesadilla into wedges and serve with sour cream, salsa, and guacamole.

Notes

This is a great fridge-cleanout meal. Throw in whatever vegetables you have — mushrooms, spinach, zucchini, or leftover roasted vegetables all work beautifully.