Feed a crowd on Meatless Monday: Vegetarian Quesadillas are a breeze to make in the oven.
Meatless Mondays, a popular trend where non-vegetarians go meatless for one day a week, is a great way to try new dishes, eat healthy (for yourself and for the planet), and save a little money. Our Vegetarian Quesadillas are perfect for a Meatless Monday or any time you want a delicious plant-based entree or heavy snack. Quesadillas can be a main dish or cut into small portions and serve as a handheld appetizer or as part of your spread to watch the big game.
I love quesadillas because I can hide stuff between the tortillas that my kids might not normally eat. The cheese and Tex-Mex seasonings help make this happen. I have even mashed the black beans a bit just to make the texture a bit easier to manage and so the corn and bell pepper stand out (the kiddos are not bean fans!).
I think you will love this recipe because there are fresh flavors, yet it is hearty enough for a meal. The combo of black beans with the tortillas means it’s a complete protein, so it’s filling as well. As with any quesadillas, the toppings are totally up to you! Pile on the sour cream, salsa, and guac, or go simple and just sprinkle a little extra cheese on top.
Tortillas: Whole Wheat vs. Flour
Instead of grabbing your usual package of flour tortillas (i.e., the standard ones), consider whole wheat. We use them in this recipe because of their nutritional punch. There is more fiber, and choosing whole grain over the refined grain of the flour tortillas makes for a healthier choice. Most whole wheat tortillas are nice and soft and taste great. They used to be condemned for being too dry but they’ve come a long way in the past few years.
How do I prep and store these quesadillas?
You can certainly prep the filling a day or two ahead and store it in the fridge in an airtight container. If you need to make the whole quesadilla ahead of time, let them cool (do not add toppings), and then layer them in between parchment paper in an airtight container. This way they can be refrigerated for up to 3-4 days or frozen for up to a month. Simply thaw and reheat in a 350°F oven for 5 minutes or so. Leftovers can be kept in the fridge for up to 3-4 days in an airtight container.
Serving Suggestions
As an appetizer or game-day spread, small portions of Vegetarian Quesadillas go great with our Taco Popcorn or tortillas chips served with our Best Homemade Salsa recipe. If you’re serving this as a main dish, try it along with The Best Taco Soup (either leave out the meat or sub with a meatless ground) or our Corn and Cheddar Chowder. Leftover quesadillas taste great for a quick lunch, and since there’s no meat, can even be eaten cold!
Vegetarian Quesadilla
Ingredients
- 8 large 8″ whole wheat tortillas
- 14 oz can black beans rinsed and drained
- 1 cup corn fresh or frozen
- 1 large bell pepper diced
- 1/3 cup cilantro finely chopped
- 1/3 cup red onion minced
- 2 tsp cumin
- Pinch of salt
- 2 2/3 cups shredded cheese cheddar or mozzarella
- Salsa guacamole, yogurt or sour cream for serving
Instructions
- Get ready: Preheat your oven to 350°F and prepare 2 large baking sheets by lining them with parchment paper or silicone mats.
- Mix the filling: In a large bowl, combine the black beans, corn, bell pepper, cilantro, red onion, cumin, and a pinch of salt. Stir until everything is well mixed.
- Assemble the quesadillas: Lay out the tortillas and on one half of each, sprinkle about 3 tablespoons of cheese. Top with 1/2 cup of the veggie mixture, then another 3 tablespoons of cheese. Fold the other half of the tortilla over to create a half-moon shape. Press down gently but firmly.
- Bake to perfection: Place the quesadillas on the prepared baking sheets. Bake in the preheated oven for 20 minutes until the cheese is melted and the tortillas are slightly crispy.
- Serve and enjoy: Let the quesadillas cool for 3-5 minutes. Then, cut each one in half using a serrated knife. Serve with your choice of salsa, guacamole, yogurt, or sour cream.
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