Name: Loaded Veggie Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican-inspired
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 cup canned black beans, drained and rinsed; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 small red onion, diced; 1 tsp ground cumin; 1.5 cups shredded cheddar cheese; 2 tbsp olive oil; 4 large flour tortillas; Optional: salsa, guacamole, or sour cream for serving

Savor Loaded Veggie Quesadillas, a healthy, cheesy dinner packed with vibrant vegetables and melty cheese in a crispy tortilla. This quick, Mexican-inspired meal is perfect for busy weeknights, offering nutritious, customizable flavors.

Why You’ll Love This Recipe

Loaded Veggie Quesadillas are a vibrant, healthy dinner option that combines colorful vegetables, gooey cheese, and crispy tortillas for a meal that’s as satisfying as it is nutritious. Ready in under 30 minutes, they’re perfect for busy weeknights or family gatherings, delivering bold Mexican-inspired flavors with minimal effort. These quesadillas are budget-friendly, endlessly customizable, and packed with fiber and vitamins, making them a guilt-free indulgence. Whether you’re feeding picky eaters or accommodating dietary needs, this versatile dish pairs beautifully with salsa or guacamole, ensuring everyone leaves the table happy.

Recipe Tips and Tricks

Prep Veggies Uniformly: Chop vegetables into small, even pieces for consistent cooking and easy folding.
Use Medium Heat: Cook on medium to prevent burning while ensuring the cheese melts fully.
Don’t Overfill: Use a moderate amount of filling to avoid spillage and ensure easy flipping.
Oil Lightly: Brush the skillet with oil to achieve a crispy, golden tortilla without greasiness.
Melt Cheese Evenly: Sprinkle cheese on both sides of the filling for a gooey, cohesive quesadilla.
Cut with a Pizza Cutter: Slice quesadillas cleanly with a pizza cutter for perfect wedges.

Yield: 4 Servings

Loaded Veggie Quesadillas

Loaded Veggie Quesadillas, a healthy, cheesy dinner with vibrant veggies, perfect for quick, nutritious meals.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 cup canned black beans, drained and rinsed
1 medium zucchini, diced
1 red bell pepper, diced
1 small red onion, diced
1 tsp ground cumin
1.5 cups shredded cheddar cheese
2 tbsp olive oil
4 large flour tortillas
Optional: salsa, guacamole, or sour cream for serving

Instructions

Chop Veggies: Dice bell pepper, zucchini, and red onion into small, even pieces for quick cooking.
Sauté Veggies: Heat 1 tbsp olive oil in a skillet over medium; cook veggies with cumin, salt, and pepper for 5-7 minutes until tender.
Prep Beans: Rinse and drain black beans; pat dry to avoid excess moisture in the quesadillas.
Warm Tortillas: Lightly warm tortillas in the microwave for 10 seconds to make them pliable.
Assemble Quesadillas: Sprinkle ¼ cup cheese on half of each tortilla, then layer with veggies and beans.
Add More Cheese: Top filling with another ¼ cup cheese to bind the quesadilla together.
Fold Tortillas: Fold tortillas in half over the filling, pressing gently to secure.
Cook Quesadillas: Heat remaining oil in a clean skillet; cook each quesadilla for 2-3 minutes per side until golden and melty.
Slice and Serve: Use a pizza cutter to slice into wedges; serve with salsa or guacamole.
Enjoy the Fiesta: Plate your quesadillas, add your favorite toppings, and dig into this vibrant, healthy meal!

Notes

Pat zucchini dry after chopping to prevent soggy quesadillas; cook until moisture evaporates.
Use a nonstick skillet for easier flipping and crispier results.
Leftovers are great for lunch; reheat in a skillet to restore crispness.
Serve with a side salad or Mexican rice for a complete, healthy dinner.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 491Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 44mgSodium 1046mgCarbohydrates 45gFiber 7gSugar 4gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Tortillas: Large flour tortillas are soft and pliable; whole wheat adds fiber.
Bell Peppers: Red or yellow bell peppers add sweetness and color; green works for a sharper flavor.
Zucchini: Fresh zucchini adds mild flavor and texture; pat dry to avoid excess moisture.
Black Beans: Canned black beans provide protein; rinse to reduce sodium.
Cheddar Cheese: Shredded cheddar melts well; Monterey Jack or pepper jack adds variety.
Onion: Red onion offers mild sweetness; yellow onion is more savory.
Olive Oil: Extra-virgin olive oil is great for cooking; avocado oil is a high-heat alternative.
Cumin: Ground cumin adds warm, earthy flavor; chili powder can enhance spice.

Variations and Substitutions

Protein Add-Ins: Add shredded chicken, tofu, or shrimp for a heartier quesadilla.
Veggie Swap: Use mushrooms, spinach, or corn instead of zucchini or peppers for variety.
Cheese Alternatives: Try mozzarella, queso fresco, or vegan cheese for different flavors.
Gluten-Free: Use gluten-free tortillas; ensure spices and beans are gluten-free.
Spicy Kick: Add jalapeños, chili flakes, or hot sauce for extra heat.
Low-Carb: Swap tortillas for lettuce wraps or low-carb tortillas for a keto-friendly option.
Vegan Option: Use plant-based cheese and skip animal-based proteins for a vegan dish.

Storage Options

Refrigerator: Store assembled quesadillas in an airtight container for up to 3 days; reheat in a skillet.
Freezer: Freeze uncooked quesadillas (wrapped tightly) for up to 2 months; cook from frozen.
Reheating: Warm in a skillet or oven to restore crispness; avoid microwaving to prevent sogginess.
Meal Prep: Prep veggies and beans ahead; assemble and cook fresh for best texture.