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- 4 large flour tortillas - 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) - 1 can (15 oz) black beans, drained and rinsed - 1 bell pepper, diced (any color) - 1 small zucchini, diced - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - Optional garnishes: fresh cilantro, sour cream, salsa

Cheesy Veggie Quesadillas with Black Beans

Discover the delicious world of Cheesy Veggie Fiesta Quesadillas, a colorful and healthy twist on a classic favorite! Perfect for quick meals or entertaining, these quesadillas are filled with a vibrant mix of vegetables and gooey cheese. Easy to prepare and customizable with your favorite ingredients, they appeal to both vegetarians and meat lovers. Serve them warm with garnishes like fresh cilantro, salsa, or sour cream for a festive touch. Ideal for family nights or gatherings!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 cup black beans (canned or cooked, rinsed and drained)

1 cup bell peppers (red, yellow, or green), thinly sliced

1 cup zucchini, thinly sliced

1 cup corn (frozen or fresh)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

Olive oil for cooking

Fresh cilantro for garnish (optional)

Sour cream and salsa for serving (optional)

Instructions
 

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

    Add Veggies and Spices: Toss in the sliced bell peppers, zucchini, and corn. Cooking for about 5-7 minutes, until the veggies are tender. Season with cumin, chili powder, salt, and pepper.

      Mix in Black Beans: Stir in the black beans, cooking for an additional 2-3 minutes until heated through. Remove the skillet from heat.

        Assemble Quesadillas: On one half of each tortilla, sprinkle a layer of cheese, followed by a generous spoonful of the veggie and bean mixture. Top with another layer of cheese and fold the tortilla over.

          Cook Quesadillas: Wipe the skillet clean and return to heat with a drizzle of olive oil. Cook each quesadilla for about 3-4 minutes on each side until golden brown and crispy, and the cheese has melted.

            Cut and Serve: Remove from the skillet, let cool for a minute, then slice into wedges. Garnish with fresh cilantro and serve with sour cream and salsa if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4