Vegetable Quesadilla
Transform leftover vegetables into a quick snack or main dish that the whole family will love. This veggie-filled spin on the Mexican classic makes the perfect game-day snack or easy weeknight meal.
![Vegetable Quesadilla](/img/497c1df4-57ea-4844-a37f-b8a930338955/Quesadilla_A.jpg?fm=png&crop=3000%2C2000%2C0%2C0&w=960)
Temperature: | Medium heat |
Serving size: | 1 quesadilla |
Prep time: | 10 minutes |
Cook time: | 15 minutes |
Total time: | 25 minutes |
Equipment: | Cutting board Can opener Frying pan Plate to hold vegetables |
Utensils: | Knife Spatula Measuring cups and spoons |
Ingredients
2 teaspoons olive oil OR vegetable oil
2 cups vegetables (zucchini, broccoli, bell pepper, onion, yellow squash, spinach, etc.), chopped
Non-stick spray
4 whole wheat tortillas
1 cup no salt added canned black beans, drained and rinsed
1 cup cheddar cheese, shredded
1/2 cup salsa OR 1/2 cup Celebrate Your Plate Summer Salsa, for serving
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Add oil to frying pan and heat over medium until the oil is lightly sizzling.
- Add vegetables to pan and cook for 4-6 minutes, stirring occasionally, until tender. Remove from pan and set aside.
- To prepare quesadillas, place tortillas on a clean surface. Cover half of each tortilla with 2 tablespoons of cheese, 1/4 cup black beans, and 1/4 of the cooked produce. Sprinkle with an additional 2 tablespoons of cheese. Fold the empty halves of the tortillas over the fillings to create a half-moon.
- Lightly coat the same pan with cooking spray. Place 2 quesadillas back to back in the center of the pan, with the folded sides touching. Cook on medium for 2-3 minutes, or until the bottoms of the tortillas begin to brown.
- Carefully flip each quesadilla. Cook for an additional 2-3 minutes, or until cheese is melted and bottom tortillas are browned.
- Repeat steps 5 and 6 to cook the remaining 2 quesadillas.
- Cut each quesadilla into four triangles. Serve warm with salsa.
Tips
- Choose any vegetables that are in season or use whatever you have on hand. You can also use leftover cooked vegetables for even quicker preparation.
- Be sure to chop all vegetables the same size to ensure even cooking.
- Add scrambled eggs to the filling for an easy grab-and-go breakfast.
Ingredients
![](/img/graphics/icon-fork@2x.png)
What goes in Vegetable Quesadilla?
![Black Beans](/img/623acaf0-e0f4-4e7e-9288-5aa968b802d3/black-beans.png?fm=png&crop=133%2C133%2C0%2C0)
![Spinach](/img/e8df294f-ab53-4ed5-bb1d-a2c24245fac3/Spinach.png?fm=png&crop=133%2C133%2C0%2C0)
![Zucchini](/img/7c16e88f-f8ac-4279-ad6d-8e8005bbf285/Zucchini.png?fm=png&crop=133%2C133%2C0%2C0)
![Red Bell Pepper](/img/7148dbbf-56bb-4f70-a93c-54ad05b09931/red-bell-pepper.png?fm=png&crop=133%2C133%2C0%2C0)
![Whole Wheat Tortillas](/img/1dfda52b-aa3f-4d64-930e-02d9338270c1/Whole_Wheat_Tortillas.png?fm=png&crop=133%2C133%2C0%2C0)