Southwest Veggie Quesadillas

Southwest veggies quesadillas loaded with bean, 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! 
Southwest Veggie Quesadillas If your on the lookout for a filling vegetarian meal that tastes AMAZING, then these veggie loaded quesadillas are calling your name. They’re loaded with sauteed beans, corn bell peppers, onion, and packed with lots of spices and flavor.

Making them is as simple as sauteeing all the ingredients in a pan at the same time for just a few minutes, then sandwiching them between two flour tortillas. If you want to go the extra step and add a creamy element to the quesadillas, add a tablespoon of mayo to the quesadillas.

To make them vegan,  replace the cheese with vegan cheese.

To add chicken, add a cup of cooked shredded, diced, or grilled chicken to the quesadillas after adding the veggies.

To add avocado, Add half an avocado, mashed or sliced, to the quesadilla before or after adding the veggies.

To make them healthier, use whole wheat tortillas and replace the mayo with sour cream or Greek yogurt or avocado. Southwest Veggie Quesadillas

4.79 from 19 votes
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Southwest Veggie Quesadillas

Southwest veggies quesadillas loaded with bean, 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! 

Course Appetizer
Cuisine southwestern
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 cup bell pepper diced (colors of choice)
  • 1 cup black beans canned, rinsed and drained
  • 1/2 cup corn (canned, frozen or fresh)
  • 1/2 cup onion diced
  • 2 cloves garlic minced or crushed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • ¼ cup chopped cilantro
  • 4 medium flour tortillas
  • 2 cups shredded cheese see note

For the sour-cream cilantro sauce:

  • ½ cup sour cream
  • 1/4 cup mayo or replace with sour-cream or Greek yogurt
  • ¼ cup cilantro minced
  • Juice of ½ lime
  • 1 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, 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.
  2. 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.
  3. To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

Recipe 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. 


Southwest Veggie Quesadillas

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    Comments

    Dee

    That WAs literally the best quesadilla ive ever had in my lIfe!!! I really wasnt expecting it to taste as good as it came out. Thank you!

    Bhill

    Made this for dinner and it was an absolute hit! So delicious…followed to the letter. It was perfect! Thank you

    Pat

    Can thos veggy filling be frozen?

      Layla

      If you mean can you freeze the sauteed veggies then yes you can!

        Tammy lanenberg

        No she means can you use frozen ce for the recipe

    brandon moody

    really great recipe i used spicy black beans for an extra kick if you like it more spicy just don’t rinse the beans down to much or you will kill the spiciness and to make it vegan just use vegan cheese, mayo, and sour cream and still tastes great

      brandon moody

      meant to put 5 stars as well

    Krissy

    these are aWesome!

    Anicet

    I made these last weekend and they were heavenly. My girlfriend is hooked so I guess I’ll have to make them again tomorrow. Thank you for the recipe!

    P.S. If she had to choose between never eating those quesadillas, or never seeing me again I think it would be a difficult choice for her 😉

    Aphra

    I made these for dinner tonight, and they were so so Good and Very filling. Will Definitely make these again.

    HAna

    I made these today, but i didnt follow the recipe measurements cause of How big my family is. It was really, really good. 🙂 i highly recommend. Its super easy, quiCk And cHeap.

      Layla

      Thanks for the 5 stars! So happy you and your family enjoyed the dish! <3

      Layla

      Yasss! It’s one of my family favorites as well <3

    Lori

    these we so good!!! Definitly will make again! I used jarred salsa verde instead of the Sauce, but a huge it with my kids! Thank you!!

    Christina H.

    My first recipe from your site and it was a winner. I made them for A light dinner and We loved them. Followed the recipe as written.

    Lady

    In the video you put mayo on the tortilla before ADDINg cheese, but in the directions it doesn’t say anything about putting mayo on the tortilla before adding cheese.

    Kim Shows-Miller

    This southwest veggie quesadillas was a hit! My family.

      Layla

      So glad your family enjoyed these quesadillas, Kim! 🙂

    Sukeshi

    It was deliciouS! Its making it to my goto rexipe list.

    Eric

    This look so so good and it looks pretty easy to make

    Lizzy

    this was my first recipe to try from your website, and it was a huuuuge hit! my husband and i have been wanting to start using healthy recipes in our everyday cooking, and this one was a great one to being with! 🙂 really looking forward to testing out many more of your recipes over time 🙂 <3

      Layla

      I’m so happy to hear you and your husband enjoyed the recipe, Lizzy! <3