Vegetarian Quesadillas with Beans and Vegetables

Recipe card

Vegetarian Quesadillas with Beans and Vegetables

Prep 15 minCook 12 minTotal 27 minYield 4 quesadillas

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven

Ingredients

4 whole large flour tortillas, about 25 cm 240 g refried black beans 120 g grated Monterey Jack or cheddar 100 g corn kernels, thawed or drained 1 whole small red bell pepper, diced 1 whole medium tomato, seeded and diced 40 g baby spinach, chopped 1 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 120 g salsa, to serve

Instructions

1. Prep filling

   Drain corn and seed tomato; dice pepper and chop spinach.

2. Warm tortillas

   Heat a dry skillet over medium and warm tortillas 20 seconds per side; set aside.

3. Fill

   Spread beans over half of each tortilla; add cheese, corn, pepper, tomato, spinach, salt and pepper.

4. Fold and cook

   Fold tortillas over filling; brush skillet lightly with oil and cook 2 to 3 minutes per side until crisp and cheese melts.

5. Serve

   Rest 1 minute, cut into wedges and serve with salsa.

How to tell when it is ready

Rest 1 minute, cut into wedges and serve with salsa.

Tips

• Drain corn and seed tomato.
• Heat a dry skillet over medium and warm tortillas 20 seconds per side.
• Spread beans over half of each tortilla.
• Fold tortillas over filling.

Troubleshooting

• If filling escapes, use less and keep it away from the edge.
• If tortilla browns before cheese melts, lower the heat.

Substitutions

• Use corn tortillas for smaller quesadillas.
• Use dairy-free cheese for a vegan version.

Variations

• Add sliced mushrooms.
• Use black beans with a little cumin.

Serving suggestions

• Serve with salsa.
• Add guacamole.
• Pair with a green salad.
• Offer lime wedges.

Make ahead

Prepare the measured ingredients in advance. Best freshly cooked; refrigerate leftover filling separately within 2 hours for up to 3 days.

Storage

Best freshly cooked; refrigerate leftover filling separately within 2 hours for up to 3 days.

Food safety

Keep cold ingredients chilled until cooking; reheat leftovers until steaming hot.

Frequently asked questions

How do I know vegetarian quesadillas with beans and vegetables is ready?

Rest 1 minute, cut into wedges and serve with salsa.

How should I store vegetarian quesadillas with beans and vegetables?

Best freshly cooked; refrigerate leftover filling separately within 2 hours for up to 3 days.

Serve with salsa. Best freshly cooked; refrigerate leftover filling separately within 2 hours for up to 3 days.