These Summer Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner and a great way to use up Summer’s fresh produce! Loaded with fresh peppers, onions, zucchini, and mushrooms, then filled with Monterey jack cheese and protein packed black beans!
- 1/2 bunch cilantro (chopped)
- 1 bell pepper (sliced)
- 12 creme mushrooms (sliced)
- 1 red onion (diced)
- 1 small zucchini (sliced)
- 1 small eggplant (Sliced)
- 1 can/pouch black beans (drained and rinsed)
- 4-6 flour tortillas
- oil for sautéing (preferably one with high smoke point)
- salt and pepper to taste
- Heat pan on medium-high heat with oil of choice.
- Wash and slice all vegetables. Add to pan with black beans and sautéed until vegetables are tender and beans are warmed through.
- Assemble each quesadilla by dividing the veggies and cheese evenly between the tortillas. It’s easiest to do this in the hot pan, rather than assembling on a plate and transferring the whole thing. Lightly oil or butter the pan then place a tortilla on it and layer some of the cheese, veggies, sprinkle with a little cilantro, then a little more cheese to half of each tortilla. Fold it over to close and cook for 3 minutes on each side until tortilla is crisp and cheese is melted.
- Slice and serve with salsa and/or guacamole.
Recipe adapted from House of Nash Eats
