Veggie Quesadillas

Servings: 4  –  Total Time: 30 minutes


  • 4 flour tortillas
  • cooking spray
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 2 tablespoons water
  • Mexican cheese blend, shredded
  • green onions, thinly sliced
  • sour cream


  1. Stack tortillas and microwave at high for 1 minute. Leave in microwave to keep warm while preparing filling.
  2. Heat a nonstick skillet over medium high heat. Coat pan with cooking spray. Add the corn, onion and green pepper and cook for 5 minutes.
  3. Add beans, cumin, and water. Reduce heat and cook for another 5 minutes, or until liquid evaporates, stirring constantly.
  4. Spoon 1/4 bean mixture onto each tortilla. Sprinkle evenly with cheese and green onions and fold tortillas in half.
  5. Wipe skillet with paper towels and heat over medium heat. Coat pan with cooking spray. Place 1 quesadilla in the pan and cook for 2 minutes on each side or until golden and cheese melts. Repeat with remaining quesadillas.
  6. Cut each quesadilla into 3 wedges and serve with sour cream.

Adapted from Kitchen Trial and Error’s Black Bean Quesadilla recipe.


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