Veggie Quesadillas (Printer-Friendly Layout)

Golden tortillas hug beans, sautéed veggies, and oozing cheese for an easy, feel-good bite.

# Ingredients You'll Need:

→ Vegetables

01 - 1 cup black beans, drained and rinsed from a can
02 - 1 zucchini, chopped or sliced in half-moons (about 1 cup)
03 - 1 cup corn kernels (frozen or fresh)
04 - 1 bell pepper, any color works, chopped or sliced (about 1 cup)
05 - 1 medium onion, white or yellow, diced (makes about 1 cup)

→ Cheese & Tortillas

06 - 2 cups shredded cheese mix like Cheddar, Monterey Jack, or a Mexican blend
07 - 8 large flour tortillas, roughly 20 to 25 cm wide

→ Oils & Seasonings

08 - 0.25 teaspoon smoked paprika
09 - Salt to your liking
10 - 1 tablespoon extra virgin olive oil
11 - Black pepper, fresh ground, to taste
12 - 1 teaspoon cumin powder
13 - Chili powder, 0.5 teaspoon or adjust as you like

→ Serving Suggestions (Optional)

14 - Lime wedges
15 - Dollop of sour cream
16 - A scoop of guacamole
17 - Fresh cilantro, chopped
18 - Some salsa

# Step-by-Step Instructions:

01 - Go ahead and pile on the sour cream, guac, salsa, fresh cilantro, or squeeze of lime if you're feeling it. Enjoy right away.
02 - Move your cooked quesadillas onto a board. Let them chill for a minute or two so they slice up without falling apart, then use a pizza cutter or a sharp knife to cut them into wedges.
03 - Preheat a big dry skillet or griddle on medium. Pop in one or two quesadillas—don’t crowd them. Fry on each side until the tortillas are crispy and golden, and the cheese is bubbly and melted. Flip gently with a spatula.
04 - Put a tortilla flat on your table. Sprinkle about 1/4 cup cheese on half. Spoon on 1/2 to 3/4 cup veggie mix. Top that with a bit more cheese. Fold it over into a half circle. Keep at it until you’ve used everything up.
05 - Take the cooked veggies out of the pan and into a bowl. If you’re cooking quesadillas in the same skillet, give it a wipe before you start.
06 - Throw smoked paprika, cumin, and chili powder into the veggies. Mix them in and cook for another minute. Salt and pepper it up so it tastes how you like.
07 - Dump in the corn and black beans. Heat them for a couple minutes till they're nice and warm.
08 - Now toss in the bell pepper and zucchini. Cook and stir every once in a while. Let them soften but not go mushy—about 5 to 7 minutes.
09 - Start by warming olive oil in a big pan on medium. Add onions and let them cook till they’re soft and kind of see-through—should take around 3 or 4 minutes.

# Extra Tips and Tricks:

01 - Don’t jam too much filling inside so your tortillas get super crispy, and give your quesadillas a short rest before you cut into them.
02 - A heavy cast iron pan gives you the best crisp and golden color on the outside.

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