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!
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
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thursday nights are for Mexican themed recipes in my kitchen. Tonight I made this one and hubby loved it. He said I could make this for him every Thursday night if I wanted to. I had posted this a few minutes ago, but I forget to star-rate it so I’m repeating it now.
I make Mexican themed meals on Thursday nights. Tonight I made this recipe and hubby loved them! He said I could make these every Thursday night for him if I wanted.
This is probably the 4th time I’ve made this recipe, and I like adding sliced avocado in my quesadilla. Ive shared this recipe with a couple people because it’s so good and easy. I usually make an extra quesadilla and then warm it up in the microwave for lunch at work the next day.
Made this a few times and is delicious…..but do you have the nutrition info?
Yes, just updated with the macros! Enjoy 🙂
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!
Why isn’t there a print button for recipes on this site?
There is. It is down in the recipe.
Very good! Husband gave it a thumbs up and that’s always a good sign
I’m so glad you enjoyed it!! Thanks for reporting back!
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!