Vegetarian Quesadillas: Ready in Minutes

 

D elight in the vibrant flavors of Mexico right from your kitchen with a simple yet delectable Vegetarian Quesadillas recipe. This dish, perfect for a quick weeknight dinner or a delightful lunchtime treat, is brimming with fresh vegetables and oozing with melted cheese. A culinary delight that promises to be a hit with both vegetarians and meat-lovers alike, this no-fuss recipe can be whipped up in minutes. Each bite transports you to an authentic Mexican fiesta, without the need for a passport.


Ingredients:

- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (canned or cooked)
- 2 tablespoons olive oil
- Salt and pepper to taste

Instructions:

1. Start by heating one tablespoon of olive oil in a large skillet over medium heat.
2. Add the bell pepper, onion, zucchini, and corn to the skillet. Season with salt and pepper.
3. Sauté the vegetables until they are tender and slightly caramelized. This should take about 5-7 minutes.
4. Once cooked, remove the vegetables from the skillet and set them aside.
5. Wipe out the skillet with a paper towel and return it to the heat.
6. Place one tortilla in the skillet and sprinkle half of it with a quarter of the cheese.
7. Spread half of the sautéed vegetables and half of the black beans over the cheese.
8. Sprinkle another quarter of the cheese over the vegetables and beans, then fold the tortilla in half over the filling.
9. Cook until the bottom is golden brown, then flip and cook until the other side is golden brown and the cheese is melted.
10. Repeat with the remaining ingredients to make a second quesadilla.
11. Cut each quesadilla into wedges and serve hot.

For a visual guide on how to prepare this recipe, you can refer to  YouTube - https://www.youtube.com/.