• Antoinette

A whole lotta veggies going on…

Veggie Quesadillas


1 tbsp. olive oil

1 red bell pepper, diced

1/2 onion, peeled and chopped

3/4 cup corn, frozen or fresh

1 cup black beans canned, rinsed and drained

2 cloves garlic, minced

1 tsp. Cumin

1 tsp. Chili powder

1 tsp. Cayenne pepper

salt and pepper, to taste

Handful of chopped cilantro

Fresh squeezed juice from small lime

4 medium flour tortillas

1 cup shredded Mexican cheese


Heat the olive oil in a large pan over medium to high heat. Add the bell peppers, onions, corn, black beans, garlic, cumin, chili powder, cayenne pepper. Season with salt and pepper and cook for about 5 minutes or until the bell peppers and onions are softened. Turn off heat and stir in the handful of cilantro. In a large skillet over medium heat, add a flour tortilla. Top with some of the cheese, then add some of the veggie mixture and another layer of cheese. Place another tortilla on top and let  cook until golden brown in spots. Flip over and cook other side until golden brown.  Repeat with remaining ingredients. Slice and serve with sour cream or salsa.

Enjoy! 😉

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