If you’re like me and love quick, flavorful meals, you’re in for a treat. I’ve discovered a way to whip up delicious, loaded veggie quesadillas in just 15 minutes.
Packed with vibrant, fresh veggies and ooey-gooey cheese, they’re perfect for a fast lunch or weeknight dinner. Let’s get cooking!
Loaded Veggie Quesadillas Made in 15 Minutes You Need To Try
Equipment
- 1 Large skillet or griddle
- 1 Spatula
- 1 Knife
- 1 Cutting board
- 1 Cheese grater (optional)
Ingredients
- 4 large flour tortillas
- 1/½ cups of shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 red bell pepper thinly sliced
- 1 small zucchini diced
- ½ red onion thinly sliced
- 1 cup of spinach leaves
- ½ cup canned black beans drained and rinsed
- 1 tsp of olive oil
- ½ tsp chili powder
- ½ tsp cumin
- Salt and pepper
- 1 tbsp of fresh cilantro chopped (optional)
- Salsa, guacamole sour cream for serving (optional)
Instructions
- Prep the veggies: Slice the bell pepper, zucchini, and red onion thinly. Rinse the black beans and spinach.
- Heat the skillet: Heat a large skillet or griddle over medium heat and add 1 tsp of olive oil.
- Sauté the veggies: Add the red onion, bell pepper, and zucchini to the skillet. Sauté for 3-4 minutes until they soften slightly. Season with chili powder, cumin, salt, and pepper. Add the spinach and black beans and cook for another 1-2 minutes until the spinach wilts.
- Assemble the quesadillas: Lay a tortilla flat on a plate. Sprinkle ¼ of the shredded cheese evenly over half of the tortilla. Add a generous portion of the sautéed vegetables on top of the cheese, then fold the tortilla in half to cover the filling. Repeat for all tortillas.
- Cook the quesadillas: Wipe the skillet clean and return to medium heat. Place each quesadilla in the skillet and cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted.
- Serve: Slice each quesadilla into wedges and serve with salsa, guacamole, and sour cream on the side. Garnish with fresh cilantro if desired.
Video
Notes
- Cheese choice: For extra flavor, use a combination of cheeses like cheddar, Monterey Jack, or pepper jack.
- Veggie swaps: Feel free to substitute or add other vegetables like mushrooms, corn, or jalapeños for added flavor and texture.
- Crispy tortillas: To make the tortillas extra crispy, lightly brush each side with olive oil before cooking.
- Customizing heat: Adjust the level of spiciness by adding a pinch of cayenne pepper or diced jalapeños.
Summary
There you have it—15 minutes and a seriously tasty meal on your plate. These veggie quesadillas hit all the right notes: cheesy, crunchy, and full of flavor.
Plus, you can always switch up the veggies to make them your own. Can’t wait to hear how yours turn out!