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Savory Veggie Quesadilla

A simple vegetarian healthy comfort food recipe, this plant-based protein-packed quesadilla will become a staple in your cooking.
5 from 1 vote
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Course: Appetizer, Dinner, Lunch
Cuisine: Americana, Mexican, TexMex
Keyword: quesadilla, vegetarian mexican, vegetarian quesadilla
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 2
Calories:
Author: Ginger Hultin

Ingredients

  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 medium green bell pepper, diced
  • 1/2 medium sweet onion, peeled and diced
  • 1 cup sliced mushrooms
  • 1 15- ounce can black beans, drained and rinsed
  • 1/4 teaspoon salt
  • 1 cup baby spinach, chopped
  • 1 teaspoon coconut oil
  • 1 cup shredded cheddar or non-dairy cheese
  • 4 small whole-wheat or corn tortillas
  • 1/2 fresh tomato, chopped
  • 1/4 cup cilantro for garnish

Instructions

  • Heat a large heavy skillet over medium heat. Add the olive oil, garlic, bell pepper, onion, and mushrooms. Cover to steam, stirring on occasion. Cook until the veggies are soft, about 4-6 minutes.
  • Add the black beans and salt and cook for an additional 4 minutes, then add the spinach, remove from heat and set aside.
  • Wipe the pan clean and heat over medium heat. Add the coconut oil and melt. Place a tortilla in the pan and layer on top with ⅛ cup cheese, ½ cup vegetable/bean mixture, ⅛ cup cheese then top with the second tortilla and press down with a spatula to press ingredients together.
  • Cook for 2-4 minutes until the tortilla is golden brown and flip to cook the other side. Quesadilla is done when both sides are lightly browned.
  • Cut into quarters and serve warm with freshly chopped tomato and cilantro as garnish.

Notes

Serve with fresh salad on the side for a complete and balanced meal!
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