Description

Loaded with colorful vegetables, black beans, and melty cheese, these family-friendly veggie quesadillas are a quick, healthy, and customizable meal perfect for busy weeknights.

Ingredients

4 large whole wheat tortillas

1 ½ cups shredded mozzarella cheese (or dairy-free alternative)

1 cup baby spinach, roughly chopped

1 cup bell peppers, diced (mixed colors)

1 medium zucchini, grated

1 small red onion, diced

1 cup canned black beans, rinsed and drained

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil, divided

Optional toppings: Salsa, guacamole, sour cream, or Greek yogurt

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Instructions

In a large bowl, combine spinach, bell peppers, zucchini, red onion, black beans, garlic powder, paprika, cumin, salt, and pepper. Mix well to coat evenly with spices.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add veggie mixture and sauté for 5–7 minutes until tender. Remove from heat and cool slightly.
Lay one tortilla flat. On one half, sprinkle ½ cup cheese, spoon 1 cup veggie filling, and top with another ½ cup cheese. Fold in half.
In a clean skillet, heat remaining 1 tablespoon olive oil over medium-low heat. Cook quesadilla for 3–4 minutes per side, until golden and crispy.
Transfer to a cutting board, rest 1 minute, then cut into wedges.
Repeat with remaining tortillas and filling.
Serve warm with salsa, guacamole, sour cream, or Greek yogurt.

Notes

Add corn, mushrooms, or jalapeños for extra flavor.

Use cheddar, Monterey Jack, or pepper jack for a cheesy twist.

For more protein, add shredded chicken or tofu.

Make vegan with dairy-free cheese and cashew cream.

Bake at 400°F for 10 minutes per side instead of pan-frying for a lighter version.

Nutrition

Serving Size: 1 quesadilla
Calories: 340
Sugar: 4g
Sodium: 520mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 15g
Cholesterol: 25mg