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- 4 large flour tortillas - 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack) - 1 bell pepper, diced - 1 medium zucchini, diced - 1 cup corn (canned or frozen) - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon taco seasoning - 1 tablespoon olive oil - Fresh herbs (such as cilantro or parsley) for garnish

Quick Veggie-Stuffed Quesadillas for Families

Discover the perfect Quick Veggie-Stuffed Quesadillas that blend nutrition with flavor! This easy recipe features freshly sautéed bell peppers, zucchini, corn, and black beans, all tucked into warm flour tortillas and melted cheese. Ideal for busy weeknights, these customizable quesadillas are a delicious way to incorporate healthy veggies into your meals. Whether you're following a vegetarian diet or just looking for a quick bite, these quesadillas are sure to impress. Enjoy creating a satisfying and colorful dish that everyone will love!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheese (cheddar or a blend)

1 cup bell peppers (any color), diced

1 cup zucchini, diced

1 cup corn (canned or frozen)

1 cup black beans, rinsed and drained

1 teaspoon taco seasoning

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

Salsa and sour cream (for serving)

Instructions
 

Prep the Veggies: Start by washing and chopping the bell peppers and zucchini into small, bite-sized pieces. If using frozen corn, make sure it's thawed.

    Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and zucchini to the skillet, sautéing for about 3-4 minutes until they are softened. Stir in the corn and black beans, add taco seasoning, and mix well. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through. Remove from heat and set aside.

      Assemble the Quesadillas: On a clean flat surface or cutting board, lay out a tortilla. Sprinkle half of the shredded cheese on one half of the tortilla. Top with a generous scoop of the veggie mixture, then sprinkle with the remaining cheese. Fold the tortilla in half to cover the filling.

        Cook the Quesadillas: Place the folded quesadilla in the skillet (you can use the same skillet) over medium heat. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. You can press down gently with a spatula for an even crispiness.

          Cut and Serve: Once cooked, transfer the quesadilla to a cutting board and let it cool for a minute. Cut into wedges and garnish with chopped cilantro or parsley. Serve with salsa and sour cream on the side.

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