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- 4 large flour tortillas (or whole wheat/gluten-free alternatives) - 1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative) - 1 cup bell peppers (red, yellow, and green), diced - 1 medium zucchini, sliced - 1 can black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, chopped, for garnish

Easy Veggie Quesadillas with Homemade Salsa

Discover the joy of cooking with these Flavorful Fiesta Veggie Quesadillas! Packed with vibrant vegetables like bell peppers and zucchini, plus protein-rich black beans and gooey cheese, this meat-free dish is perfect for any meal. Easy to make and incredibly versatile, these quesadillas can be tailored to suit your taste and dietary preferences. Serve them hot with fresh cilantro and your favorite dips for a delightful dining experience that everyone will love!
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Ingredients
  

For the Veggie Quesadillas:

4 large flour tortillas

1 cup shredded mozzarella cheese (or any cheese of your choice)

1 cup bell peppers, diced (use a mix of colors for fun!)

1 cup zucchini, thinly sliced

1 cup canned black beans, drained and rinsed

1 small red onion, finely chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for serving)

For the Homemade Salsa:

2 large tomatoes, diced

1 small red onion, finely minced

1 jalapeño, seeded and finely chopped (adjust for spice level)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions
 

Prepare the Salsa: In a medium bowl, combine the diced tomatoes, minced red onion, jalapeño, and chopped cilantro. Squeeze the lime juice over the mixture and add salt to taste. Mix well and set aside to let the flavors meld.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and bell peppers, sautéing for about 3-4 minutes until they become tender. Then add the sliced zucchini and black beans. Stir in the ground cumin, paprika, salt, and pepper. Cook for an additional 5-7 minutes until the zucchini is just tender but still has a bite. Remove from heat.

      Assemble the Quesadillas: Lay one tortilla in the same skillet over medium heat. Sprinkle half of the shredded cheese on one half of the tortilla, then layer with a generous amount of the sautéed veggie mixture. Sprinkle the remaining cheese on top and fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.

        Cut and Serve: Once all quesadillas are cooked, cut them into wedges and serve warm with the homemade salsa on the side. Garnish with fresh cilantro for a touch of elegance.

          Prep Time, Total Time, Servings:

            15 mins | 30 mins | 4 servings