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

4.71 from 57 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 8


For the sour-cream cilantro sauce:


  • 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.


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. 


Serving: 1serving, Calories: 275kcal, Carbohydrates: 18g, Protein: 11g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 34mg, Sodium: 341mg, Potassium: 228mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1038IU, Vitamin C: 26mg, Calcium: 193mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: southwestern
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Southwest Veggie Quesadillas

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  1. Made this a few times and is delicious…..but do you have the nutrition info?

  2. Really good. Great comments. People asked for the receipt. Added just a little extra spice to the double recipe. Used mayo (great idea). Served with sour cream, guacamole, and salsa. Put some cheese in the pan before cooking fir the second batch and that it was a hit!

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

  4. 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!

  5. 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!

  6. Delicious! I used a veggie hash from Trader Joe’s and subbed out precooked chicken for black beans. Served with avocado. Very filling!

  7. These are so delicious. I make them frequently and everyone loves them. I do increase the spices and add a small jalapeño and chopped cilantro to the veggie mixture. Delicious even without the sauce.

  8. We’ve made these a couple of times. They’re so delicious and filling, you don’t notice that there is no meat. We served them with sour cream, guacamole, and salsa, rather than the suggested sauce, as we don’t enjoy cilantro.

  9. This is such a great recipe!!! I’ve been on a quesadilla kick lately. I added mayo to the tortilla before cooking it and it def made it more moist. Next time I will take ur suggestion about using avocado, making it a healthier choice. And BTW, your vid is spectacular!
    One thing though, the link to save to Pinterest doesn’t seem to be working and I really need this in my recipe folder!

  10. You left off drizzle a clean skillet with olive oil prior to putting the tortilla in the skillet.

    1. The recipe is correct. Tortillas crisp up nicely in a dry nonstick pan. There is no reason to add oil in that step.

      1. What a yummy dish! Just had it with my family today and we all agree it’s definitely 5 stars!!! I wish I took photos before we started eating them all.

        Thank you for sharing this recipe.

  11. The ingredients say garlic, but the directions and video don’t include if. So do you include or leave out?

    1. Go ahead and include it as it must be missing from the video!