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Southwest Veggie Quesadillas with Cherry Tomato

Savor Southwest Veggie Quesadillas with Cherry Tomato Salsa

Enjoy delicious Southwest Veggie Quesadillas with Cherry Tomato made of black beans, zucchini, and fresh salsa for a quick meatless dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Southwestern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Quesadilla Filling
  • 4 tortillas Flour Tortillas Substitute with whole wheat or gluten-free tortillas if desired.
  • 1 cup Corn Canned or frozen corn works well.
  • 1 medium Zucchini Yellow squash or bell peppers can be swapped.
  • 1 cup Black Beans Any canned beans like kidney or pinto can be substituted.
  • 1 cup Fiery Jack Shredded Cheese Opt for vegan cheese to keep it dairy-free.
  • 2 tablespoons Scallions Red onion or chives can serve as alternatives.
  • 2 tablespoons Cilantro Parsley can be used if cilantro isn't preferred.
Salsa
  • 1 cup Cherry Tomatoes Use diced tomatoes if cherry isn't available.
  • 1 medium Avocado Increase cherry tomato quantity for a lighter touch.
  • 2 tablespoons LIA Extra Virgin Olive Oil Canola or avocado oil are suitable replacements.

Equipment

  • Skillet
  • Knife
  • Cutting Board
  • Mixing Bowl

Method
 

Preparation and Cooking
  1. Heat 1 tablespoon of LIA Extra Virgin Olive Oil in a large skillet over medium heat. Add corn and zucchini, sautéing for about 5 minutes until tender and slightly charred.
  2. Stir in 1 cup of black beans, mixing well with corn and zucchini. Cook for an additional 2-3 minutes, seasoning with salt and pepper.
  3. On a flat surface, place a tortilla and spoon half of the veggie and bean mixture onto one half. Sprinkle with Fiery Jack Shredded Cheese and fold the tortilla in half.
  4. Cook the filled quesadilla in a skillet over medium heat, 2-3 minutes on each side until golden brown and crispy.
  5. In a bowl, combine halved cherry tomatoes, diced avocado, chopped cilantro, and LIA Extra Virgin Olive Oil. Season with salt and pepper.
  6. Remove quesadillas from skillet, cut into wedges, and serve with the cherry tomato-avocado salsa on the side.

Nutrition

Serving: 1quesadillaCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 430mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover quesadillas in an airtight container for up to 2 days. Unassembled quesadillas can be frozen for up to 2 months.

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