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- 4 medium flour tortillas - 1 cup shredded mozzarella cheese - 1 cup diced bell peppers (mixed colors) - 1 cup diced zucchini - 1 cup canned black beans, rinsed and drained - ½ cup thinly sliced red onion - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Olive oil, for cooking - Salt and pepper, to taste

Easy Veggie Quesadillas with Homemade Salsa

Discover the vibrant world of Flavorful Fiesta Veggie Quesadillas, a deliciously healthy and customizable dish perfect for any occasion. Packed with colorful bell peppers, zucchini, and black beans, these quesadillas offer a perfect blend of tastes and textures. Pair them with homemade salsa for an added zing. Easy to prepare and versatile, they cater to various dietary preferences while ensuring a satisfying meal. Bring some fiesta flair to your dinner table!
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Ingredients
  

For the Veggie Quesadillas:

4 large flour tortillas

1 cup shredded mozzarella cheese (or your favorite cheese)

1 cup bell peppers, diced (mix different colors for a vibrant look!)

1 cup zucchini, thinly sliced

1 cup canned black beans, drained and rinsed

1 small red onion, finely chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

For the Homemade Salsa:

2 large tomatoes, diced

1 small red onion, finely minced

1 jalapeño, seeded and finely chopped (adjust based on desired spice level)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

Instructions
 

Prepare the Salsa: In a medium bowl, combine the diced tomatoes, minced red onion, chopped jalapeño, and chopped cilantro. Squeeze the lime juice over the mixture and season with salt to taste. Mix everything together thoroughly and set aside to allow the flavors to meld as you prepare the quesadillas.

    Sauté the Veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and the diced bell peppers. Sauté for about 3-4 minutes until they begin to soften. Next, add the thinly sliced zucchini and the drained black beans. Sprinkle in the ground cumin, paprika, and season with salt and pepper. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly firm. Remove the skillet from heat once the vegetables are ready.

      Assemble the Quesadillas: In the same skillet over medium heat, place one tortilla. On one half of the tortilla, sprinkle half the shredded cheese, then layer on a generous amount of the sautéed veggie mixture. Top with the remaining cheese. Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat this process with the remaining tortillas.

        Cut and Serve: Once all quesadillas are cooked, cut them into wedges and serve warm. Present the quesadillas with the homemade salsa on the side and garnish with fresh cilantro for an appealing touch.

          Prep Time, Total Time, Servings:

            15 mins | 30 mins | 4 servings

              Enjoy this delicious and colorful dish at your next gathering or as a delightful weeknight dinner! 🌟