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Healthy Veggie-Packed Quesadillas

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These Healthy Veggie-Packed Quesadillas are a quick, colorful, and satisfying meal loaded with sautéed vegetables, black beans, and melty cheese, all tucked into crispy tortillas. Ready in just 20 minutes, they’re perfect for busy weeknights, meal prep, or a fun family dinner.

Ingredients

Scale
  • 1 bell pepper, any color, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup corn kernels (fresh or frozen, optional)
  • 1/2 cup black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 4 medium (8-inch) flour tortillas (whole wheat, gluten-free, or low-carb as desired)
  • 1 1/3 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or dairy-free alternative)
  • Cooking spray or extra oil for pan
  • Optional for serving: salsa, Greek yogurt or sour cream, chopped cilantro or green onions, lime wedges

Instructions

  1. Wash and dry all produce. Thinly slice the bell pepper, red onion, and zucchini. Roughly chop the spinach. If using fresh corn, cut kernels off the cob. Drain and rinse black beans.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and bell pepper; sauté for 2-3 minutes until slightly softened.
  3. Add zucchini and a pinch of salt; cook for another 2 minutes.
  4. Add garlic, corn, and black beans. Sprinkle in cumin and smoked paprika. Cook, stirring, for 1-2 minutes until veggies are tender and fragrant.
  5. Stir in chopped spinach and cook just until wilted. Season with salt and pepper to taste. Transfer veggie mixture to a bowl.
  6. Wipe out the pan and reduce heat to medium. Lay one tortilla flat in the skillet. Sprinkle 1/3 cup shredded cheese over half the tortilla, then add about 1/2 cup veggie filling, and top with another 1/3 cup cheese. Fold tortilla over to close.
  7. Spray the top of the tortilla with cooking spray. Cook for 2-3 minutes, pressing gently with a spatula, until golden and cheese starts to melt. Flip and cook another 2 minutes until crispy and browned.
  8. Remove to a cutting board. Repeat with remaining tortillas and filling, adding more oil as needed.
  9. Let quesadillas rest for 1 minute, then slice into wedges.
  10. Serve with salsa, Greek yogurt or sour cream, chopped cilantro, and lime wedges.

Notes

Don’t overfill quesadillas for best results. Dry veggies well to avoid sogginess. For gluten-free, use gluten-free tortillas; for dairy-free, use vegan cheese. Keep finished quesadillas warm in a 200°F oven if making batches. Use cheese both under and over the veggies to help seal the quesadilla. Leftovers can be refrigerated for up to 3 days or frozen and reheated in a skillet or oven.

Nutrition

Keywords: healthy quesadillas, veggie quesadillas, vegetarian, easy dinner, quick meal, Mexican, gluten-free option, dairy-free option, meal prep

Find it online: https://evabake.com/healthy-veggie-packed-quesadillas-recipe-easy-20-minute-dinner/