Cheesy Vegetable Quesadilla Recipe

Cheesy Vegetable Quesadilla Recipe

  • Makes: 1 Servings
  • Ready In: 8 mins
  • Prep Time: 5 mins
  • Cook Time: 3-4 mins

I had a little bit of the black bean and vegetable mixture leftover from the Black Bean and Vegetable Stuffed Poblano Pepper so I decided to make a quesadilla using the mixture, some extra sharp cheddar cheese, and my new favorite tortillas. I topped the quesadilla with fresh guacamole and salsa. This was a terrific lunch and I gobbled up every last bite.

    Nutritional Information (per serving)

  • Calories: 431
  • Fat: 22g
  • Protein: 22g
  • Sodium: 464mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 1g


  1. 2 corn or flour tortillas
    1/2 cup of black bean and vegetable mixture
    Extra sharp cheddar cheese, shredded


    1. Layer one tortilla with half of the shredded cheese, top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese and finally add the other tortilla.
    2. Cook in a skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted.
    3. Slice and serve with guacamole. Enjoy.

Pam is a stay at home mom with two children who inspire her to be a better cook. She loves using fresh ingredients, organic when possible, and she likes to experiment with different tastes and textures. She tries to keep her recipes lower in fat but still tasting great. Her favorite hobbies are cooking, photography and blogging so she decided to combine them and create a recipe blog, For the Love of Cooking.

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