Southwestern vegetable quesadillas loaded with black beans, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
1cupbell pepper seeded and dicedred, yellow and orange
1smallpoblano pepper seeded and dicedoptional
1cupblack beans cannedrinsed and drained
1/2cupcorncanned, frozen or fresh
1/2cuponion diced
2clovesgarlic minced or crushed
1tspcumin
½tsporegano
1tspchili powder
salt and pepper to taste
¼cupchopped cilantro
4medium flour tortillasuse whole wheat for healthier option
2cupsshredded quesadilla cheese see note
For the sour-cream cilantro sauce:
½cupsour cream
1/4cupmayo or replace with sour-cream or Greek yogurt
¼cupcilantro minced
Juice of ½ lime
1tspolive oil
Salt and pepper to taste
Instructions
Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
Notes
For the cheese: You have many options. You can use shredded mozzarella, a Mexican blend, pepper jack, Monterey jack, cheddar, or your favorite melting cheese.Optional add-ins: cooked chicken, avocado, tomatoes, mushrooms.
Nutrition
Calories: 225kcal
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