Southwest Veggie Quesadillas Recipes

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SOUTHWEST VEGGIE QUESADILLAS



Southwest Veggie Quesadillas image

Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!

Provided by Layla

Categories     Appetizer

Number Of Ingredients 18

1 tablespoon olive oil
1 cup bell pepper (diced (colors of choice))
1 cup black beans (canned, rinsed and drained)
1/2 cup corn ((canned, frozen or fresh))
1/2 cup onion (diced)
2 cloves garlic (minced or crushed)
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper (to taste)
¼ cup chopped cilantro
4 medium flour tortillas
2 cups shredded cheese (see note)
½ cup sour cream
1/4 cup mayo (or replace with sour-cream or Greek yogurt)
¼ cup cilantro (minced )
Juice of ½ lime
1 tsp olive oil
Salt and pepper (to taste)

Steps:

  • Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
  • In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
  • To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

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