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- 4 large flour tortillas - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 cup bell peppers, diced (mix of red, green, and yellow) - 1 medium zucchini, diced - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder (optional) - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional)

Easy One-Pan Cheesy Vegetable Quesadillas

Discover the delightful Cheesy Veggie Explosion Quesadillas that are perfect for any meal or snack! Packed with colorful veggies, melty cheeses, and hearty black beans, this recipe is both nutritious and satisfying. With easy-to-follow steps and customizable options, these quesadillas make for a quick and versatile dinner idea. Serve them up with salsa or guacamole for a fun and flavorful addition to any table. Enjoy a delicious and wholesome meal today!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 bell pepper, diced (any color works well)

1 medium zucchini, diced

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon chili powder (optional for added heat)

2 tablespoons olive oil

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced bell pepper and zucchini, stirring frequently. Sauté for about 3-4 minutes until the vegetables are tender and begin to soften.

    Add Corn and Beans: Stir in the corn kernels and black beans into the skillet. Season the mixture with ground cumin, garlic powder, optional chili powder, and a pinch of salt and pepper. Cook for another 3-4 minutes, stirring occasionally, until everything is well-heated. Once done, carefully transfer the vegetable mixture to a plate and set aside.

      Assemble the Quesadillas: Using the same skillet, place one tortilla flat in the pan. On one half of the tortilla, layer a generous handful of cheddar and mozzarella cheeses. Spoon a portion of the sautéed vegetable mixture over the cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.

        Cook the Quesadilla: Cook the quesadilla for about 3-4 minutes on the first side until the cheese starts melting and the tortilla becomes golden brown. Using a spatula, carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side, ensuring it becomes crispy and evenly browned.

          Repeat the Process: Once the first quesadilla is done, transfer it to a plate and cover it to keep warm. Repeat these steps with the remaining tortillas and filling until all quesadillas are cooked.

            Cut and Serve: After all the quesadillas are prepared, cut each one into wedges. Garnish with freshly chopped cilantro and serve immediately with a side of sour cream or Greek yogurt for dipping.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                Presentation Tips: Serve the quesadilla wedges on a colorful platter, with a small bowl of sour cream or Greek yogurt in the center. Scatter some extra cilantro over the top for a fresh touch!