Description
The Ultimate Veggie Quesadilla is a delicious and hearty Mexican-inspired dish loaded with sautéed veggies, black beans, and melted cheese, perfect for a satisfying vegetarian meal or snack with a spicy kick from sriracha mayo.
Ingredients
Scale
- 6 burrito-sized tortillas
- 1 tbsp olive oil
- 15.5 oz canned black beans
- ½ cup finely chopped onions
- 2 tbsp minced garlic
- 1 jalapeño, deseeded
- 1 Roma tomato, finely chopped
- 1 tbsp taco seasoning
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 cup finely chopped red and green bell peppers
- ½ cup corn
- 8–10 mushrooms, finely chopped
- 1 cup roughly chopped spinach
- 1 cup shredded cheese
- ½ cup sriracha mayo
Instructions
- Heat olive oil in a pan. Sauté onions, garlic, jalapeño, and mushrooms until soft.
- Add black beans, tomato, taco seasoning, cayenne pepper, and salt. Cook for 5 minutes, stirring occasionally.
- Add bell peppers, corn, and spinach; cook until spinach wilts. Remove from heat.
- Heat a tortilla in a clean pan over medium heat. Sprinkle cheese over half the tortilla, add a generous amount of veggie filling, then more cheese on top. Fold the tortilla over.
- Cook until the cheese melts and the tortilla is golden brown on both sides, flipping carefully.
- Repeat with remaining tortillas and filling.
- Serve quesadillas hot with sriracha mayo on the side or drizzled on top.
Notes
- Remove seeds from jalapeño to reduce heat if preferred.
- Use your favorite shredded cheese or a Mexican blend for best flavor.
- Sriracha mayo adds a spicy, creamy contrast—adjust quantity as desired.
- These quesadillas can be made gluten-free by using corn tortillas instead.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 25mg