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Four pieces of southwest veggie quesadillas with cheese, corn, black beans, onions, and bell peppers poking ou of the sides. There is guacamole in the background of the southwest veggie quesadillas.
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Southwest veggie quesadillas

Are you looking for an easy quesadilla recipe that is packed with tasty veggies? Then check out this recipe for southwest veggie quesadillas. These tasty southwest quesadillas are made with peppers, onions, corn, beans, tomatoes and of course - lots of melty cheese! These vegetarian friendly quesadillas are perfect for picky eaters who are looking to sneak a few servings of vegetables into a classic comfort food.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, nut free, vegetarian
Servings: 4 quesadillas

Ingredients

  • 4 gluten free tortillas (large burrito-style tortillas or wraps)
  • 2 cups sharp cheddar cheese
  • 1 onion
  • 1 red bell pepper
  • 1 jalapeño
  • 1 tomato
  • 1 cup black beans
  • 1 cup corn
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • salt
  • vegetable oil

Instructions

  • Slice the onion and bell pepper into long, thin strips. Slice the jalapeño into thin slices and dice the tomatoes into small to medium sized pieces.
  • Heat a pan over medium to medium high heat and add some vegetable oil. Add the onions along with 1/4 tsp of salt and 1/2 tsp of black pepper. Cook the onions for 10 minutes, stirring occasionally.
  • Add the bell peppers to the pan with the onions and cook the veggies for another 10 minutes, stirring occasionally.
    If you want to get a little extra char on your veggies, you can increase the heat to high for a few minutes at the end. We only recommend doing this if you are cooking your veggies in a cast iron skillet. High temperatures can damage other types of pans and skillets.
  • Add the corn, beans, tomatoes, and jalapeño to the pan with the veggies. Add the cumin and oregano to the veggies then mix it all together.
  • Assemble the quesadillas one at a time by laying out a tortilla and covering half of the tortilla with a mixture of cheese and veggies. Fold the other side of the tortilla over the cheese and veggies.
  • Heat a pan over medium heat then add some vegetable oil. Cook the assembled quesadillas for 3 - 5 minutes per side until they are a nice golden brown color.
    Make sure to use a large spatula or similar utensil to flip and transport the quesadillas. They will be heavy and a little unwieldy if you are not carrying them on a sturdy base.
  • Transfer the quesadillas to a paper towel to absorb any excess oil then salt the outsides of the quesadillas.