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If you’re looking to create a meal that’s not only delicious but also packed with nutrients, look no further than Colorful Crunch Veggie & Black Bean Quesadillas. This vibrant dish brings together the wholesome goodness of black beans and a rainbow of fresh vegetables, all nestled between crispy tortillas for a satisfying crunch. Perfect for a quick weeknight dinner or a fun weekend lunch, quesadillas are a versatile option that can be easily customized to suit a variety of tastes and dietary preferences.

Easy Veggie and Black Bean Quesadillas

Discover the vibrant flavors of Colorful Crunch Veggie & Black Bean Quesadillas, a nutritious dish that combines black beans and a variety of fresh vegetables for a delicious meal. These quesadillas are perfect for a quick weeknight dinner or a leisurely lunch. Customize them with your favorite ingredients, whether you prefer a vegetarian, vegan, or protein-packed option. Enjoy a satisfying crunch while benefiting from the protein, fiber, and essential nutrients of this healthy recipe.
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 red bell pepper, diced

1 small zucchini, diced

1 small red onion, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded cheese (cheddar or Monterey Jack)

4 large whole wheat or flour tortillas

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Salsa and sour cream, for serving

Instructions
 

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion, bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color.

    Add Beans and Corn: Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally until everything is heated through and flavors are well combined. Remove from heat.

      Prepare the Quesadillas: Lay out a tortilla on a clean surface. Sprinkle a quarter of the cheese on half of the tortilla. Spoon a generous amount of the veggie and bean mixture over the cheese, then top with another sprinkle of cheese. Fold the tortilla in half over the filling.

        Cook the Quesadillas: In the same skillet, add another tablespoon of olive oil and heat over medium-low. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining tortillas and filling.

          Slice and Serve: Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute before slicing into wedges. Serve warm, garnished with fresh cilantro, alongside salsa and sour cream for dipping.

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