Southwest Veggie Quesadillas

4.78 from 59 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!

Course: Appetizer

Cuisine: southwestern

Servings:

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

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.

Nutrition