Easy Veggie Quesadillas

Careema Bell


I make these almost every week. Trader's Joe's Black Bean Dip is the star of the show. The flavor makes you forget these Quesadillas are meatless.


★★★★★ 1 vote

15 Min
5 Min


  • 8 large
    soft tortilla shells (burrito size)
  • 1
    red onion chopped
  • 5
    baby bella mushrooms sliced
  • 1
    green pepper chopped
  • 1
    red pepper chopped
  • 1 pkg
    sargento 4 state cheddar
  • 1 jar(s)
    trader joe's fat free black bean dip
  • 1 jar(s)
    newman's own mango salsa or your favorite salsa
  • ·
    cumin to taste
  • ·
    salt and pepper to taste

How to Make Easy Veggie Quesadillas


  1. Saute veggetables on medium/high heat in olive oil until they are cooked to your liking (I prefer mine to remain crisp so I only cook them for about 4 minutes). Add salt and pepper to taste if necessary.
  2. Place vegetables in a handy container and add more oil to your pan reduce heat to medium. Spread tortillas with black bean dip.
  3. Add vegetables, then cheese and place tortilla in the heating pan and allow all the goodies to melt. Check for color periodically
  4. Flip one half over to the other. Cut and serve with salsa, sour cream or your family's favorite quesadilla fixins.
  5. Suggestions:
    Add chicken, steak, tofu or ground beef
    Use wheat or spinach tortillas
    Use curry powder in place of cumin and serve with sweet and spicy chili sauce

Printable Recipe Card

About Easy Veggie Quesadillas

Regional Style: Mexican
Dietary Needs: Vegetarian

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