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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.