Veggie Quesadillas Recipe

Name: Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can (1 1/4 cups) black beans, drained, rinsed; 1 medium (3/4 cup) tomato, chopped; 1 tablespoon Land O Lakes Butter with Olive Oil & Sea Salt; 1 medium (1 1/4 cups) zucchini, chopped; 1 medium (3/4 cup) green bell pepper, chopped; 1/3 cup chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup sour cream; 1/4 cup salsa; 3 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt, softened; 6 (10-inch) flour tortillas; 12 (3/4-ounce) slices Land O Lakes Deli Yellow American, cut in half diagonally

Servings: persons

1 (15-ounce) can (1 1/4 cups) black beans, drained, rinsed
1 medium (3/4 cup) tomato, chopped
1 tablespoon Land O Lakes Butter with Olive Oil & Sea Salt
1 medium (1 1/4 cups) zucchini, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup salsa
3 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt, softened
6 (10-inch) flour tortillas
12 (3/4-ounce) slices Land O Lakes Deli Yellow American, cut in half diagonally

1
Combine black beans and tomatoes in bowl; set aside.
2
Melt 1 tablespoon Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling.
3
Add zucchini, bell pepper, onion, salt and pepper.
4
Continue cooking, stirring frequently, 6-8 minutes or until vegetables are softened.
5
Add to black beans and tomatoes; mix well.
6
Combine sour cream and salsa in bowl; set aside.
7
Heat 12-inch skillet over medium heat.
8
Spread remaining Butter with Olive Oil & Sea Salt onto one side of each tortilla.
9
Place 2 cheese triangles each onto half of unbuttered side of each tortilla.
10
Top with about 1/2 cup vegetable mixture and 2 cheese triangles.
11
Fold each tortilla in half over filling.
12
Place 2 quesadillas into skillet; cook, turning once, 4-6 minutes or until outside is golden brown and cheese is melted.
13
Keep warm.
14
Repeat with remaining quesadillas.
15
Cut each quesadillas into quarters; serve with sour cream mixture.

791

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15-ounce) can (1 1/4 cups) black beans, drained, rinsed, 1 medium (3/4 cup) tomato, chopped, 1 tablespoon Land O Lakes Butter with Olive Oil & Sea Salt, 1 medium (1 1/4 cups) zucchini, chopped, and more.

Yes, Veggie Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Quesadillas

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