Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Santa Fe Veggie Quesadillas
These vibrant quesadillas are stuffed with black beans, sweet corn, red bell peppers, and melted Monterey Jack cheese. Seasoned with cumin and chili powder, they offer a smoky, Southwestern flair in every bite. Serve with a side of fresh salsa or Greek yogurt for a healthy, high-fiber lunch or dinner.
These vibrant quesadillas are stuffed with black beans, sweet corn, red bell peppers, and melted Monterey Jack cheese. Seasoned with cumin and chili powder, they offer a smoky, Southwestern flair in every bite. Serve with a side of fresh salsa or Greek yogurt for a healthy, high-fiber lunch or dinner.
Ingredients
- 1/4 cup Flour Tortilla
- 2 tbsp Cheddar Monterey Jack Cheese, shredded blend
- 1/2 cup Kernel Corn, drained
- 1/4 tsp Red Bell Pepper, diced
- 1/4 cup Black Bean, drained
- 17.75 oz Green Onion, chopped
Instructions
- Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
- Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
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