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

4.74 from 45 votes

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! 
Servings 4

Ingredients 

For the sour-cream cilantro sauce:

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. 

Additional Info

Course: Appetizer
Cuisine: southwestern
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Southwest Veggie Quesadillas


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62 Comments

  1. Why isn’t there a print button for recipes on this site?

  2. Very good! Husband gave it a thumbs up and that’s always a good sign

    1. I’m so glad you enjoyed it!! Thanks for reporting back!

  3. So yummy! I added sliced mushroom with the other ingredients and it was delicious! Very versatile. I left black beans out for one person and added cooked chicken separate for another. Then had a few sauces for each to pick from. Loved this recipe! Thanks for sharing!