Leftovers = Best Veggie Quesadillas Ever
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 12
  • 1 can black beans, drained and rinsed
  • 1 red or green pepper, diced small
  • 1 red onion, diced small
  • 1 jalapeno, minced
  • 1 avocado, diced small
  • 1 large tomato, diced small
  • 1 large carrots, diced small
  • 2 cloves garlic, minced
  • 1 ear of corn, kernels removed
  • 2 limes, zested and juiced
  • 2 tablespoons minced fresh cilantro
  • salt and pepper, to taste
  • 12 large tortillas
  • 1-2 cups of shredded cheese - mozzarella and cheddar work well
  • extra minced cilantro
  1. Combine all ingredients except tortillas and cheese and stir gently to combine, then let stand for 30 minutes for flavors to meld. Spread cheese evenly across tortillas and sprinkle with more cilantro. Spoon vegetable mixture onto one half of each tortilla and cook in a non stick skillet that's been sprayed with vegetable spray over medium heat until the cheese starts to melt. Fold tortilla over vegetables and cook for another couple of minutes. Cut in wedges to serve as appetizers, or serve whole as a vegetarian entree.